Butternut Squash & Spinach Lasagna

This delicious vegetarian lasagna recipe showcases seasonal vegetables. Butternut squash brings a sweet richness while spinach gives it a nutrition and flavor boost. As a bonus, this recipe makes an extra lasagna that you can freeze for an easy holiday-season meal.

Butternut Squash & Spinach Lasagna
Active Time:
45 mins
Total Time:
2 hrs 10 mins
Nutrition Profile:


  • 1 (15 ounce) container part-skim ricotta

  • 2 cloves garlic, grated

  • 1 teaspoon salt, divided

  • 1 teaspoon ground pepper, divided

  • 1 tablespoon extra-virgin olive oil

  • 1 (11 ounce) package baby spinach

  • 5 tablespoons unsalted butter

  • 5 tablespoons white whole-wheat flour

  • 2 ½ cups low-fat milk

  • 2 ½ cups shredded Italian cheese blend, divided

  • 1 tablespoon chopped fresh sage, plus more for serving

  • 1 (9 ounce) package no-boil lasagna noodles

  • 1 1.5-pound butternut squash, peeled, seeded and cut into 1/8-inch slices


  1. Preheat oven to 375°F. Coat two 8-inch-square baking dishes with cooking spray.

  2. Mix ricotta, garlic and 1/2 teaspoon each salt and pepper in a small bowl. Set aside.

  3. Heat oil in a large skillet over medium heat. Add spinach and cook, stirring, until mostly wilted, about 3 minutes. Transfer to a colander and press with the back of a spoon to release excess moisture. Set aside.

  4. Melt butter in a medium saucepan over medium heat. Whisk in flour and cook for 1 minute. Slowly whisk in milk. Cook, whisking often, until the sauce has thickened, about 5 minutes. Remove from heat. Stir in 1 1/2 cups cheese, sage and the remaining 1/2 teaspoon each salt and pepper until smooth.

  5. Spread 1/4 cup of the sauce in each of the prepared baking dishes. In each pan, add a layer of noodles, then cover with 1/3 cup of the ricotta, a layer of squash, ¼ cup spinach and 1/2 cup of the remaining sauce. Repeat the layers. To finish, divide the remaining noodles, sauce and 1 cup cheese between the pans. Cover one lasagna with plastic wrap, then foil. Refrigerate or freeze this lasagna.

  6. To bake, coat a piece of foil with cooking spray and cover the lasagna, sprayed-side down. Bake until lightly browned on top, about 1 hour. Let cool for 15 minutes. Serve topped with more sage, if desired. Cut into 6 squares.


To make ahead: Refrigerate unbaked lasagna for up to 2 days or freeze for up to 2 months. Remove plastic wrap and replace foil before baking (add 10 to 15 minutes to the baking time if frozen).

Nutrition Facts (per serving)

314 Calories
16g Fat
29g Carbs
16g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 314
% Daily Value *
Total Carbohydrate 29g 11%
Dietary Fiber 3g 11%
Total Sugars 4g
Protein 16g 32%
Total Fat 16g 21%
Saturated Fat 9g 45%
Cholesterol 43mg 14%
Vitamin A 7507IU 150%
Sodium 449mg 20%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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