Looking for the best vegetarian lasagna recipe? You’re in the right place. This Butternut Squash and Spinach lasagna will become one of your favorites! This lasagna is stuffed with vegetables and combines Ricotta, Parmesan, and Mozzarella cheeses to create the ultimate Fall and Winter comfort food.
This delicious veggie lasagna recipe is healthy, meatless, gluten-free friendly, and perfect for the Fall and Winter season. Because it uses butternut squash, it’s a great choice as a holiday vegetarian main dish or just a holiday recipe. It’s so good, it’s popular with kids!
To me, this is a great recipe to make any time of year, but because this lasagna has butternut squash, it is surely a good holiday veggie main dish for Thanksgiving, Christmas, or New Year’s Eve.
butternut squash and spinach lasagna in a white casserole dish
This vegetarian recipe uses butternut squash puree, which you can easily make by following my easy step-by-step tutorial: how to make butternut squash puree. Or, you can always buy pureed butternut squash at the store.
a slice of butternut squash spinach lasagna on a plate
I also want to warn you that this is my most photo-intensive post yet with lots of step-by-step photos which I think are quite helpful to make this delicious vegetarian lasagna. So, if you want to go directly to the bottom of this post – just scroll down.
butternut squash and spinach lasagna in a white casserole dish
Cooking tips
Use cooked lasagna noodles. Bring a large pot of water to boil, cook the noodles al dente, rinse each noodle with cold water and drain. This will guarantee the perfect texture!
Make this vegetarian lasagna gluten-free! Use brown rice gluten-free lasagna noodles and follow all the recipe instructions as-is.
For butternut squash filling, make your own butternut squash puree from scratch or use a store-bought version.
Here is a great tutorial on how to cook fresh spinach – this recipe uses lemon juice and lemon juice which will pair well with the butternut squash, but you can also skip the lemon and/or lemon zest if you don’t like it.
No boil lasagna noodles. You can use no-boil lasagna noodles with this recipe! You might need to add about ½ cup of milk or water or vegetable stock to the squash purée, in addition to the milk called for in the recipe. (Thank you, Debbie, for your great tip!) You might also have to bake the lasagna for 10 extra minutes.
Make this lasagna vegan. Use vegan Parmesan and Mozzarella cheeses, then make vegan ricotta out of tofu and lemon juice using this recipe. (Thank you, Laura, for this wonderful tip!)
Don’t like vegetarian and want protein or meat? No problem. Add rotisserie chicken or cooked crumbled bacon in between lasagna layers.
2 sliced of butternut squash and spinach lasagna on a plate
I also tested this butternut squash and spinach lasagna with gluten-free noodles, and it works great! I used Tinkyada gluten-free brown rice lasagna noodles – almost the whole 10 oz package. So, yes, this recipe is gluten-free friendly, for sure!
butternut squash and spinach lasagna in a white casserole dish
Bake this vegetarian lasagna at 375 F covered with foil for the first 30 minutes, then remove foil and bake for additional 10 minutes.
a slice of butternut squash and spinach lasagna on a plate
With this delicious meatless vegetable lasagna, you will have no leftovers!
butternut squash and spinach lasagna in a white casserole dish
How to make vegetarian butternut squash and spinach lasagna (step-by-step photos):
First, prepare the butternut squash filling. Using a food processor, combine butternut squash puree with Ricotta cheese, milk, salt, and nutmeg. Add more milk if needed (to make the butternut squash filling very creamy). Mix very well, taste, and add more salt, if needed:
Making butternut squash puree in a food processor
Next, make spinach filling by mixing cooked spinach, Ricotta cheese, Mozzarella cheese, minced garlic, salt and pepper:
Mixing spinach, ricotta cheese, and mozzarella cheese in a stainless steel skillet
Mixing spinach, garlic, ricotta cheese, and mozzarella cheese for the lasagna in a stainless steel skillet
Prepare a baking dish – I used a casserole dish 11 inches x 8.5 inches x 3 inches deep. Grease the bottom of the baking pan lightly with olive oil spray. Spread ⅓ of butternut squash filling on the bottom of the dish. Sprinkle lightly with mozzarella cheese.
Spread butternut squash puree over the bottom of the baking pan, then sprinkle some Mozzarella cheese on top
Cook the lasagna noodles according to the package instructions, rinse with cold water and drain. Top the first layer of butternut squash mixture with cooked lasagna noodles without overlapping – as you can see I used 3 noodles. Use as many noodles as you need for your baking dish.
Place 3 lasagna noodles over butternut squash
Spread half of spinach filling over the cooked noodles.
Butternut Squash and Spinach Lasagna
Published: Nov 08, 2014 / 663 Comments
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Looking for the best vegetarian lasagna recipe? You’re in the right place. This Butternut Squash and Spinach lasagna will become one of your favorites! This lasagna is stuffed with vegetables and combines Ricotta, Parmesan, and Mozzarella cheeses to create the ultimate Fall and Winter comfort food.
a slice of butternut squash and spinach lasagna lifted out of a white casserole dish
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This delicious veggie lasagna recipe is healthy, meatless, gluten-free friendly, and perfect for the Fall and Winter season. Because it uses butternut squash, it’s a great choice as a holiday vegetarian main dish or just a holiday recipe. It’s so good, it’s popular with kids!
To me, this is a great recipe to make any time of year, but because this lasagna has butternut squash, it is surely a good holiday veggie main dish for Thanksgiving, Christmas, or New Year’s Eve.
butternut squash and spinach lasagna in a white casserole dish
This vegetarian recipe uses butternut squash puree, which you can easily make by following my easy step-by-step tutorial: how to make butternut squash puree. Or, you can always buy pureed butternut squash at the store.
a slice of butternut squash spinach lasagna on a plate
I also want to warn you that this is my most photo-intensive post yet with lots of step-by-step photos which I think are quite helpful to make this delicious vegetarian lasagna. So, if you want to go directly to the bottom of this post – just scroll down.
butternut squash and spinach lasagna in a white casserole dish
Cooking tips
Use cooked lasagna noodles. Bring a large pot of water to boil, cook the noodles al dente, rinse each noodle with cold water and drain. This will guarantee the perfect texture!
Make this vegetarian lasagna gluten-free! Use brown rice gluten-free lasagna noodles and follow all the recipe instructions as-is.
For butternut squash filling, make your own butternut squash puree from scratch or use a store-bought version.
Here is a great tutorial on how to cook fresh spinach – this recipe uses lemon juice and lemon juice which will pair well with the butternut squash, but you can also skip the lemon and/or lemon zest if you don’t like it.
No boil lasagna noodles. You can use no-boil lasagna noodles with this recipe! You might need to add about ½ cup of milk or water or vegetable stock to the squash purée, in addition to the milk called for in the recipe. (Thank you, Debbie, for your great tip!) You might also have to bake the lasagna for 10 extra minutes.
Make this lasagna vegan. Use vegan Parmesan and Mozzarella cheeses, then make vegan ricotta out of tofu and lemon juice using this recipe. (Thank you, Laura, for this wonderful tip!)
Don’t like vegetarian and want protein or meat? No problem. Add rotisserie chicken or cooked crumbled bacon in between lasagna layers.
2 sliced of butternut squash and spinach lasagna on a plate
I also tested this butternut squash and spinach lasagna with gluten-free noodles, and it works great! I used Tinkyada gluten-free brown rice lasagna noodles – almost the whole 10 oz package. So, yes, this recipe is gluten-free friendly, for sure!
butternut squash and spinach lasagna in a white casserole dish
Bake this vegetarian lasagna at 375 F covered with foil for the first 30 minutes, then remove foil and bake for additional 10 minutes.
a slice of butternut squash and spinach lasagna on a plate
With this delicious meatless vegetable lasagna, you will have no leftovers!
butternut squash and spinach lasagna in a white casserole dish
How to make vegetarian butternut squash and spinach lasagna (step-by-step photos):
First, prepare the butternut squash filling. Using a food processor, combine butternut squash puree with Ricotta cheese, milk, salt, and nutmeg. Add more milk if needed (to make the butternut squash filling very creamy). Mix very well, taste, and add more salt, if needed:
Making butternut squash puree in a food processor
Next, make spinach filling by mixing cooked spinach, Ricotta cheese, Mozzarella cheese, minced garlic, salt and pepper:
Mixing spinach, ricotta cheese, and mozzarella cheese in a stainless steel skillet
Mixing spinach, garlic, ricotta cheese, and mozzarella cheese for the lasagna in a stainless steel skillet
Prepare a baking dish – I used a casserole dish 11 inches x 8.5 inches x 3 inches deep. Grease the bottom of the baking pan lightly with olive oil spray. Spread ⅓ of butternut squash filling on the bottom of the dish. Sprinkle lightly with mozzarella cheese.
Spread butternut squash puree over the bottom of the baking pan, then sprinkle some Mozzarella cheese on top
Cook the lasagna noodles according to the package instructions, rinse with cold water and drain. Top the first layer of butternut squash mixture with cooked lasagna noodles without overlapping – as you can see I used 3 noodles. Use as many noodles as you need for your baking dish.
Place 3 lasagna noodles over butternut squash
Spread half of spinach filling over the cooked noodles.
Spread spinach, ricotta cheese, and Mozzarella cheese mixture over lasagna noodles
Top lightly with Mozzarella cheese:
Sprinkle Mozzarella cheese over spinach, ricotta cheese and Mozzarella cheese mixture
Top with cooked lasagna noodles:
Place lasagna noodles over the spinach mixture
Spread another layer (⅓) of butternut squash mixture:
Spread more butternut squash puree over the lasagna noodles
Sprinkle lightly with Mozzarella cheese:
Sprinkle mozzarella cheese over butternut squash puree you just spread over lasagna noodles
Top with cooked lasagna noodles:
Place lasagna noodles over the butternut squash puree
Spread the remaining half of spinach filling over the noodles. Top lightly with Mozzarella cheese.
Spread spinach mixture then Mozzarella cheese over lasagna noodles
Top with the final layer of cooked noodles:
Top the spinach mixture with lasagna noodles
Spread a generous amount of butternut squash filling (the remaining ⅓) over this final layer of noodles:
Spread butternut squash puree over lasagna noodles
Sprinkle with grated Parmesan and remaining Mozzarella cheese (about ½ cup of Mozzarella):
Sprinkle Mozzarella cheese over butternut squash, vegetarian lasagna recipe, gluten free lasagna recipe, butternut squash lasagna recipe, pasta dishes
Generously sprinkle the cheese with Italian seasoning, paprika, basil:
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Cover the baking dish with foil and bake for 30 min. Remove foil and bake additional 10 minutes.
Cover lasagna dish with foil
Your veggie lasagna is ready!