Butternut Squash Lasagna with Mushrooms and Spinach
This Easy Butternut Squash Lasagna with Mushrooms and Spinach is a cozy, wholesome vegetarian meal combining the natural sweetness and creamy texture of roasted butternut squash with earthy mushrooms and fresh spinach. Layered with ricotta, mozzarella, and Parmesan cheeses, this baked lasagna offers balanced flavors, rich nutrition, and a satisfying gooey finish. Perfect for a comforting weeknight dinner or meal prep, it caters to gluten-free and customizable dietary needs.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 15 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian, Gluten Free (if using gluten-free noodles)
Ingredients
Scale
Vegetables and Base
- 1 medium butternut squash, peeled and cubed
- 8 oz mushrooms, sliced
- 4 cups fresh spinach
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
Pasta
- 9–12 lasagna noodles (no-boil or traditional, gluten-free if desired)
Cheeses
- 1 ½ cups ricotta cheese
- 1 ½ cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
Liquids & Oils
- 2–3 tablespoons olive oil
- 2–4 tablespoons milk or cream (optional, for ricotta mixture)
Seasonings & Herbs
- Salt, to taste
- Black pepper, to taste
- 1 teaspoon fresh sage, chopped
- 1 teaspoon fresh thyme, chopped
- Pinch of nutmeg
Instructions
- Roast and Puree the Butternut Squash: Preheat oven to 400°F (200°C). Toss peeled and cubed butternut squash with olive oil, salt, and pepper. Roast for 25-30 minutes until tender and caramelized. Let cool slightly, then puree in a food processor or blender until smooth and creamy.
- Sauté the Mushrooms, Spinach, and Aromatics: Heat olive oil in a large skillet over medium heat. Cook chopped onions and garlic until fragrant and translucent. Add sliced mushrooms and sauté until soft and browned. Toss in spinach and cook until just wilted. Season with salt, pepper, fresh sage, and thyme.
- Prepare the Ricotta Mixture: In a bowl, combine ricotta cheese with milk or cream if using, grated Parmesan, salt, pepper, and a pinch of nutmeg. Mix well until creamy and smooth.
- Assemble the Layers: Grease a baking dish. Spread a thin layer of butternut squash puree on the bottom. Layer noodles over the puree, then spread the ricotta mixture, followed by the sautéed mushroom and spinach mixture. Sprinkle some shredded mozzarella. Repeat layers until ingredients are used, finishing with a generous topping of mozzarella and Parmesan.
- Bake to Perfection: Cover the dish with foil and bake at 375°F (190°C) for 30 minutes. Remove foil and bake for an additional 10-15 minutes until cheese is bubbly and golden brown. Let the lasagna rest for at least 10 minutes before slicing.
Notes
- Roast butternut squash in advance to save time and enhance flavor.
- Use no-boil noodles for easier assembly and better moisture absorption.
- Wilt spinach lightly to preserve vibrant color and fresh taste.
- Spread ingredients evenly for balanced flavor and moist layers.
- Allow lasagna to rest before serving to set and improve slice-ability.
Nutrition
- Serving Size: 1 slice (1/6 of recipe)
- Calories: 350 kcal
- Sugar: 6 g
- Sodium: 320 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: thirty-five g
- Fiber: 6 g
- Protein: 15 g
- Cholesterol: 40 mg
Keywords: butternut squash lasagna, vegetarian lasagna, mushroom spinach lasagna, gluten-free lasagna, cozy dinner, healthy comfort food
