This cozy butternut squash, spinach, and ricotta lasagna is the kind of comforting meal that makes any dinner feel special. Layers of tender pasta, creamy roasted butternut squash, garlicky spinach, and rich ricotta are finished with melted cheese, fragrant sage brown butter, and crunchy toasted pine nuts.

It’s warm, creamy, savory, and slightly sweet from the squash—with beautiful fall-inspired flavors in every bite. Serve it for a family dinner, a holiday gathering, or whenever you’re craving something a little more special than traditional lasagna.

Vegetarian

Comfort food

Oven baked

Recipe Overview

• Prep time: 30 minutes
• Cook time: 55 minutes
• Total time: 1 hour 25 minutes
• Servings: 8
• Course: Main Course
• Cuisine: Italian-inspired
• Cooking method: Baking

Ingredients

For the butternut squash filling

• 1 medium butternut squash, peeled, seeded, and cut into ½-inch cubes (about 4 cups)
• 1 tablespoon olive oil
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ½ teaspoon garlic powder
• ¼ teaspoon ground nutmeg

For the spinach and ricotta filling

• 15 ounces whole-milk ricotta cheese
• 5 ounces fresh baby spinach
• 1 large egg
• ½ cup grated Parmesan cheese
• 1 teaspoon Italian seasoning
• 2 cloves garlic, minced
• ¼ teaspoon salt
• ¼ teaspoon black pepper

For the lasagna

• 9–12 lasagna noodles, cooked according to package instructions
• 2 cups shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 1½ cups béchamel sauce or prepared Alfredo sauce

For the sage brown butter

• 6 tablespoons unsalted butter
• 10–12 fresh sage leaves
• ¼ teaspoon black pepper
• Pinch of salt

For the topping

• ⅓ cup pine nuts, lightly toasted
• 2 tablespoons grated Parmesan
• Extra fresh sage leaves, optional

Step-by-Step Instructions

Step 1: Roast the butternut squash

Roasting butternut squash with salt and pepper

Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.

Place the cubed butternut squash on the baking sheet. Drizzle with olive oil and season with salt, black pepper, garlic powder, and nutmeg.

Toss until evenly coated. Spread the squash in a single layer and roast for 25–30 minutes, or until fork-tender and lightly golden. Set aside to cool slightly.

Step 2: Prepare the spinach

Sauteed spinach with garlic in a skillet

Heat a teaspoon of olive oil in a skillet over medium heat. Add the minced garlic and cook for about 30 seconds.

Add the baby spinach and sauté for 2–3 minutes, until wilted. Transfer to a plate and allow it to cool.

Once cool enough to handle, squeeze out excess moisture and roughly chop the spinach. Removing extra water helps prevent a watery lasagna.

Step 3: Make the ricotta filling

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In a large mixing bowl, combine the ricotta, egg, Parmesan, Italian seasoning, salt, and black pepper.

Add the cooled spinach and stir until everything is evenly combined.

Step 4: Prepare the lasagna noodles

Cook the lasagna noodles according to the package instructions until just al dente. Drain and lay them flat on a lightly oiled baking sheet or clean kitchen towel.

If using oven-ready noodles, follow the package directions and make sure there is enough sauce to hydrate them during baking.

Step 5: Assemble the lasagna

Huiles et Olives | lasagne de courge butternut, épinard et ricotta

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Reduce the oven temperature to 375°F (190°C).

Spread a thin layer of béchamel or Alfredo sauce over the bottom of a 9-by-13-inch baking dish.

Layer the ingredients in this order:

1. A layer of lasagna noodles.
2. One-third of the ricotta and spinach mixture.
3. One-third of the roasted butternut squash.
4. A sprinkle of mozzarella.
5. A little béchamel sauce.

Repeat the layers until the ingredients are used, finishing with noodles, the remaining sauce, mozzarella, and Parmesan on top.

Step 6: Bake until golden and bubbly

Preparing vegetarian lasagne with pumpkin, spinach, three cheese and pine nuts

Cover the baking dish loosely with foil, making sure it does not touch the cheese.

Bake for 25 minutes. Remove the foil and bake for another 15–20 minutes, until the cheese is golden and bubbling around the edges.

Let the lasagna rest for 15 minutes before slicing. This helps the layers hold together.

Step 7: Make the sage brown butter

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While the lasagna rests, melt the butter in a small saucepan over medium heat.

Add the sage leaves and cook for 3–5 minutes, swirling the pan occasionally. The butter will foam and then develop golden-brown bits with a nutty aroma.

Remove from the heat as soon as the butter turns golden brown. Season with a pinch of salt and black pepper.

Step 8: Toast the pine nuts and finish

Toasted Pine Nuts in a Cast Iron Skillet

Toast the pine nuts in a dry skillet over medium-low heat for 2–3 minutes, stirring frequently. Remove them as soon as they become lightly golden and fragrant.

Drizzle the warm sage brown butter over the rested lasagna. Scatter the toasted pine nuts, extra Parmesan, and crispy sage leaves on top.

Slice and serve warm!

Tips for the Best Lasagna

• Roast the squash properly: Let it develop golden edges for a deeper, sweeter flavor.
• Remove spinach moisture: Squeeze out excess liquid after cooking to keep the layers firm.
• Use freshly grated cheese: It melts more smoothly than many pre-shredded varieties.
• Watch the brown butter: Remove it from the heat as soon as the milk solids turn golden; they can burn quickly.
• Let it rest: Give the lasagna at least 15 minutes before cutting for neat slices.

Easy Variations

• Add mushrooms: Sauté 1 cup sliced mushrooms with the garlic for extra savory flavor.
• Make it extra cheesy: Add ½ cup shredded fontina or Gruyère between the layers.
• Add walnuts: Replace pine nuts with toasted chopped walnuts.
• Make it gluten-free: Use gluten-free lasagna noodles and check that your sauces are gluten-free.
• Make it vegetarian-friendly: Choose Parmesan made with vegetarian-friendly enzymes if needed.

What to Serve with Butternut Squash Lasagna

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This lasagna pairs beautifully with:

• A fresh arugula salad with lemon vinaigrette.
• Roasted green beans or Brussels sprouts.
• Garlic bread or warm focaccia.
• A simple tomato and cucumber salad.

Storage and Reheating

• Refrigerator: Store leftovers in an airtight container for 3–4 days.
• Freezer: Freeze individual portions in freezer-safe containers for up to 2 months for best quality.
• Reheat: Warm covered in a 350°F oven until heated through, or microwave individual portions until steaming hot.
• Make ahead: Assemble the lasagna up to one day ahead, cover, and refrigerate. Bake until hot in the center, allowing extra time if baking directly from cold.

Frequently Asked Questions

Can I make this lasagna ahead of time?

Yes! Assemble it up to 24 hours ahead, cover, and refrigerate. Bake when ready, allowing additional time for the chilled lasagna to heat through.

Can I use frozen spinach?

Yes. Thaw it completely, squeeze out as much liquid as possible, and use approximately ¾ cup of drained spinach.

Can I use frozen butternut squash?

Yes. Roast it from frozen according to the package directions, spreading it out so excess moisture can evaporate. Cook until tender and lightly browned.

What can I use instead of pine nuts?

Toasted walnuts, pecans, or pumpkin seeds are delicious alternatives.

Can I use regular Alfredo sauce?

Absolutely. Prepared Alfredo sauce makes a convenient substitute for béchamel. Choose a thick sauce so the lasagna doesn’t become watery.

Printable Recipe Card

Lasagne di Natale: la ricetta base e quelle più sfiziose | La Cucina Italiana

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Butternut Squash, Spinach & Ricotta Lasagna

Creamy roasted squash, spinach ricotta, melted mozzarella, sage brown butter, and toasted pine nuts.

Prep time

30 minutes

Cook time

55 minutes

Total time

1 hour 25 minutes

Servings

8

Ingredients

• 1 medium butternut squash, peeled and cubed (about 4 cups)
• 1 tbsp olive oil
• ½ tsp salt, divided as needed
• ¼ tsp black pepper
• ½ tsp garlic powder
• ¼ tsp ground nutmeg
• 15 oz whole-milk ricotta
• 5 oz baby spinach
• 1 large egg
• ½ cup grated Parmesan, plus 2 tbsp for topping
• 1 tsp Italian seasoning
• 2 garlic cloves, minced
• 9–12 lasagna noodles
• 2 cups shredded mozzarella
• 1½ cups béchamel or thick Alfredo sauce
• 6 tbsp unsalted butter
• 10–12 fresh sage leaves
• ⅓ cup pine nuts

Instructions

1. Heat oven to 400°F. Toss squash with olive oil, salt, pepper, garlic powder, and nutmeg. Roast for 25–30 minutes until tender.
2. Sauté garlic and spinach until wilted. Cool, squeeze out excess moisture, and chop.
3. Mix ricotta, egg, Parmesan, Italian seasoning, salt, pepper, and spinach.
4. Cook lasagna noodles until al dente and drain.
5. Reduce oven to 375°F. Spread a little sauce in a 9-by-13-inch baking dish.
6. Layer noodles, ricotta mixture, roasted squash, mozzarella, and sauce. Repeat, finishing with noodles, sauce, mozzarella, and Parmesan.
7. Cover with foil and bake for 25 minutes. Uncover and bake another 15–20 minutes until golden and bubbling.
8. Rest for 15 minutes. Melt butter in a saucepan with sage over medium heat, swirling until golden brown and fragrant.
9. Toast pine nuts in a dry skillet for 2–3 minutes. Drizzle brown butter over the lasagna, top with pine nuts and crispy sage, and serve.

Notes

• Squeeze excess moisture from spinach to prevent watery layers.
• Let the lasagna rest before slicing.
• Refrigerate leftovers within 2 hours and store for 3–4 days.