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Butternut Squash Lasagna

Delicious and healthy!

Servings 12


  • 2 cups butternut squash puree
  • 1 cup ricotta cheese
  • 1/2 cup milk or more, if needed to reach the right consistency
  • 1/4 teaspoon salt or a touch more
  • 1/4 teaspoon nutmeg

Spinach Filling:

  • 1 cup cooked spinach 8 oz uncooked
  • 1 cup ricotta cheese
  • 1 cup mozzarella cheese
  • 2 garlic cloves minced
  • 1/4 teaspoon salt
  • pepper to taste

Other Ingredients:

  • 1 package of lasagna noodles both work great!, cooked or no boil
  • 1 and 1/2 cups white cheddar or mozzarella cheese or more
  • 1/2 cup Parmesan cheese on top
  • Italian seasoning
  • Paprika
  • Basil


  1. Preheat oven to 375 F.

Butternut Squash Filling:

  1. Roast squash first. Slice in half lengthwise, scoop out seeds and place down on a baking sheet. Roast in a 375 degree oven for 40-50 minutes or until skin is brown and separates from squash. Let rest for 10 minutes before peeling to make it easier.
  2. Using food processor or blender, combine 2 cups of butternut squash with Ricotta cheese, milk, salt and nutmeg. Add more milk if needed (to make the butternut squash filling very creamy). Blend very well, taste and add more salt, if needed.

Spinach Filling:

  1. Combine spinach cooked with garlic, Ricotta cheese, mozzarella, salt and pepper. Mix, taste, and add more salt and pepper, if needed.
  2. Cooking lasagna noodles (skip this step if using no boil noodles):
  3. Bring a very large pot of water to boil, and cook lasagna noodles according to package instructions. Rinse in cold water, drain. Using knife, trim noodles to fit your baking dish (if necessary).

Lasagna assembly:

  1. Prepare a baking dish - I used a 4 qt. casserole dish 11.5" x 7.75" x 2.75" deep. Grease the lasagna dish lightly with olive oil. Spread 1/3 of butternut squash filling on the bottom of the dish. Sprinkle lightly with white cheddar cheese. Top with cooked lasagna noodles (I used 4 noodles and overlapped a bit).
  2. Spread half of spinach filling over the noodles. Top lightly with white cheddar cheese. Top with noodles.
  3. Spread another layer (1/3) of butternut squash mixture, then sprinkle lightly with white cheddar cheese. Top with noodles.
  4. Spread the remaining half of spinach filling over the noodles. Top lightly with white cheddar cheese. Top with the final layer of noodles.
  5. Spread a generous amount of butternut squash filling (the remaining 1/3) over this final layer of noodles, sprinkle with grated Parmesan and remaining white cheddar cheese (about 1/2 cup of). Generously sprinkle the cheese with Italian seasoning, paprika, basil.
  6. Cover the baking dish with lid/foil and bake for 30 min. Remove lid/foil and bake additional 10 minutes.