Butternut Squash, Spinach and Zucchini Lasagna
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4.63 from 24 votes

BUTTERNUT SQUASH, ZUCCHINI, AND SPINACH LASAGNA

Made with layers of creamy butternut squash, zucchini noodles, no-bake noodles, cheese, spinach, and more butternut squash, this Butternut Squash, Zucchini, and Spinach Lasagna is the most delicious of all autumn comfort foods.
Tip- Double the recipe and make two! Freeze the second as it reheats beautifully.
Prep Time1 hr
Cook Time45 mins
Total Time1 hr 45 mins
Course: Main Course
Cuisine: American, Italian
Keyword: butternut squash lasagna, butternut squash recipe, roasted butternut squash
Servings: 10 servings
Calories: 414kcal
Author: Jessica Randhawa

Ingredients

BUTTERNUT SQUASH FILLING

  • Butternut squash puree , from 1 large or two small roasted butternut squash or 3 cans
  • 1.5 cups ricotta cheese
  • 5 cloves garlic, minced
  • 1/2 cups milk, more if needed
  • 1/4 teaspoon salt, or more to taste
  • 1/4 teaspoon nutmeg

SPINACH RICOTTA FILLING

  • 48 ounce frozen spinach, thawed and squeezed of all extra water
  • 1.5 cups ricotta cheese
  • 1 cup mozzarella cheese
  • 1/4 cup chopped basil
  • 1/4 teaspoon salt
  • Pepper

OTHER

  • 3 zucchini, sliced into 1/8" thick noodles
  • 10+ sheets no-boil lasagna noodles, or lasagna noodle of choice
  • 2 cups shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese, for the top
  • Fresh basil, for topping

Instructions

  • Preheat oven to 375 degrees F

FOR THE BUTTERNUT SQUASH FILLING

  • Roast and puree your own butternut squash, (see how to here) or buy it canned from the market.  If neither are available to you, pureed pumpkin is another great option.
  • Place the cooked (or canned) butternut squash, ricotta, garlic, milk, salt + pepper, and nutmeg in the bowl of a large food processor. Puree until completely smooth.  Add more milk if needed- you want the butternut squash filling to be thick and creamy, but not runny. Season to taste.

FOR THE SPINACH RICOTTA MIX

  • Remove excess water from the thawed spinach; you can do this using a mesh wire strainer, cheesecloth, or tea cloth. Transfer the spinach to a large mixing bowl with the ricotta cheese, mozzarella, fresh chopped basil, salt and pepper.  Mix until fully combined.

PUTTING IT TOGETHER

  • Prepare your baking dish (I usually use a large, deep casserole dish, 12.38"L x 9.25"W x 2"H, but the one shown in the images is slightly larger).  Spray dish with non-stick cooking spray of choice.
  • Spread 1/3 of the butternut squash filling on the bottom of the dish.  Sprinkle with a thin layer of mozzarella cheese and cover with a single, non-overlapping layer of no-boil lasagna noodles (approx. 5). Gently spread half the spinach mixture over the noodles and sprinkle with mozzarella cheese. Top with a layer of sliced zucchini*
  • (REPEAT) Spread 1/3 of the butternut squash mixture over the sliced zucchini layer.  Sprinkle with a light layer of mozzarella cheese and top with a single, non-overlapping layer of no-boil lasagna noodles (approx. 5). Spread the second half of the spinach mixture on top of the lasagna noodles.  Top with mozzarella cheese and top with a layer of sliced zucchini.
  • Spread the remaining 1/3 of the butternut squash filling over the zucchini and sprinkle with grated Parmesan and mozzarella cheese. Sprinkle fresh basil leaves on top of the cheese.
  • Cover the baking dish with a large foil "tent" and bake for approximately 20-30 minutes. Remove the foil and continue to cook for an additional 15-20 minutes, or until the cheese is bubbly and golden.
  • Top with additional fresh basil, if desired.

Notes

If your zucchini noodles are super thin, you can make a layer 2-3 noodles thick.
How to Roast a Butternut Squash
Recipe adapted from Julia's Album

Nutrition

Calories: 414kcal | Carbohydrates: 32g | Protein: 27g | Fat: 20g | Saturated Fat: 11g | Cholesterol: 69mg | Sodium: 578mg | Potassium: 818mg | Fiber: 5g | Sugar: 4g | Vitamin A: 16725IU | Vitamin C: 18.6mg | Calcium: 586mg | Iron: 3.7mg
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