Butternut Squash Lasagna With Spinach
This Butternut Squash Lasagna is an awesome vegan main dish for a celebration, but it’s also fantastic for meal prep! A creamy butternut squash filling is layered with plant-based ricotta and spinach, noodles, and cheeses for a dish that manages to feel decadent and wholesome at the same time.
One of the little side benefits of being vegan is that while holiday main dishes are usually a choice between turkey and ham for the meat eaters, we vegans have endless options! Will it be Vegan Wellington this year? Or Tourtière (seriously, click that link if you’ve never heard of it—SO good)? On my table for the holidays this year, it’s going to be this Butternut Squash Lasagna. It’s a truly special dish, with beautiful (and delicious!) layers of butternut squash, spinach, and cheese.
Why This Butternut Squash Lasagna Is Destined to Be a Favourite
You’re going to love this vegan lasagna recipe, I just know it! Here’s what makes it so divine.
- Creamy and cheesy (but vegan!). Both the butternut squash and spinach layers are mixed with vegan ricotta, making them creamy and decadent. Vegan mozzarella and Parmesan add lots of cheesy goodness too!
- Perfect for fall and winter. Warm, cozy flavours make this butternut squash lasagna ideal for holiday dinners.
- Make-ahead friendly. Whether you’re making this recipe for your Christmas main dish or meal prep, it’s great for assembling in advance and cooking later.
What You’ll Need
Here are the ingredients you’ll need for this vegan butternut squash lasagna. Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
Butternut Squash Filling:
- Butternut squash – Honeynut squash can be swapped in for a similar, but sweeter, option.
- Vegan ricotta – Use store-bought or homemade Vegan Ricotta.
- Vegan milk – Make sure it’s unsweetened and unflavoured.
- Seasonings – Salt, ground nutmeg, garlic powder, onion powder, and red chili flakes.
Spinach Filling:
- Fresh spinach – I like using fresh spinach instead of frozen because it has a better flavour.
- Vegan ricotta
- Garlic
- Seasonings – Salt, black pepper, ground nutmeg, dried basil, and dried oregano.
Other Ingredients:
- Lasagna noodles – Use regular or oven-ready noodles; if you use regular noodles, cook them first.
- Vegan cheese – I use a combination of shredded vegan mozzarella cheese and vegan Parmesan cheese. (My Vegan Parmesan Cheese would work too!)
- Seasonings – Italian seasoning and smoked paprika.
How to Make Butternut Squash Lasagna
Let’s get started! Here’s a step-by-step guide to making this vegan lasagna recipe.
- Roast and purée the squash. Roast the butternut squash until tender, scoop out the flesh, and blend until smooth. Measure 2 cups for the filling.
- Make the squash filling. Mix the purée with vegan ricotta, milk, and seasonings.
- Prepare the spinach filling. Sauté the garlic, wilt the spinach, drain well, then combine with the vegan ricotta and seasonings.
- Cook the noodles. If needed, boil the noodles until they’re al dente, then drain and lay flat on a towel.
- Assemble the lasagna. Layer the fillings and noodles, starting with the squash, then the noodles, spinach, mozzarella, and repeat. Top with the vegan Parmesan, mozzarella, Italian seasoning, and smoked paprika.
- Bake. Cover and bake at 375°F for 25 minutes, then uncover and bake another 15 to 20 minutes, until golden and bubbly.
- Rest and serve. Let the lasagna rest for 10 minutes to set before slicing and serving.
Tips and Variations
- Make it ahead of time. You can assemble this recipe up to 24 hours in advance. Cover it with foil and refrigerate; take it out of the fridge while you preheat the oven, then bake as instructed in the recipe, adding a few extra minutes to the cooking time since the lasagna will be starting out colder.
- Add some crunch. Garnish with chopped toasted pecans or walnuts, which pair beautifully with the flavour of butternut squash and add a nice contrast to the creaminess.
- Make it gluten-free. This is easy! Use gluten-free lasagna noodles for a gluten-free version.
- Streamline the process. You can swap in canned butternut squash purée and eliminate the step of roasting the squash. (Canned pumpkin is an option too!)
Serving Suggestions
Serve this butternut squash lasagna with a fall-inspired salad like my Pear and Gorgonzola Salad or Kale Apple and Chickpea Salad with Vegan Feta. A side of Brussels sprouts—like these Maple Brussels Sprouts with Apples and Pecans!—would pair well with the flavours in this lasagna too.
Storage and Reheating
- Refrigerator: Refrigerate in an airtight container or covered in the baking dish for up to 4 days.
- Freezer: Wrap individual portions, or wrap the full dish tightly with a layer of plastic wrap then foil. Freeze for up to 3 months. I recommend thawing before reheating, which will help the lasagna reheat more evenly.
- To reheat: Bake leftover butternut squash lasagna in a covered baking dish at 350°F until warmed through, or microwave individual slices. When microwaving, I usually cut the slice into quarters, which promotes more even reheating.
More Vegan Lasagna Recipes
Enjoy friends! If you make this butternut squash lasagna, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!
Vegan Spinach and Butternut Squash Lasagna
Ingredients
For the Butternut Squash Filling:
- 1 medium butternut squash
- 1 cup vegan ricotta cheese, 240g
- ½ cup vegan milk, or more if needed – 120mL
- ¼ teaspoon salt, 1.5g
- ¼ teaspoon ground nutmeg, 0.5g
- ½ teaspoon garlic powder, 1.5g
- ½ teaspoon onion powder, 1.5g
- ¼ teaspoon red chili flakes, optional, 0.5g
For the Spinach Filling:
- 8 ounces fresh spinach, 1 cup cooked – 225g
- 1 cup vegan ricotta cheese, 240g
- 3 cloves garlic, minced – 9g
- ¼ teaspoon salt, 1.5g
- Black pepper, to taste
- ⅛ teaspoon ground nutmeg, 0.25g
- ½ teaspoon dried basil, 0.5g
- ½ teaspoon dried oregano, 0.5g
Other Ingredients:
- 10 ounces lasagna noodles, cook if required, 280g
- 2 cups shredded vegan mozzarella cheese, divided – 200g
- ½ cup vegan Parmesan cheese, for topping – 50g
- 1 ½ teaspoons Italian seasoning, 1g
- ¼ teaspoon smoked paprika, 0.5g
Instructions
Make the Squash Filling:
- Preheat the oven to 400°F (200°C).
- Slice the squash in half lengthwise, scoop out the seeds, and place cut side down on a parchment-lined baking sheet.
- Roast for 35–40 minutes, until tender when pierced with a fork.
- Scoop out the flesh and blend or mash until smooth. Measure 2 cups (about 500 grams).
- Reduce the oven temperature to 375°F (190°C) for baking the lasagna later.
- In a medium bowl, combine butternut squash purée, vegan ricotta, vegan milk, salt, nutmeg, garlic powder, onion powder, and chili flakes (if using).
- Stir until smooth, adding a splash of milk if needed for a spreadable consistency.
Make the Spinach Filling:
- In a skillet, sauté the minced garlic in a drizzle of oil or splash of water for about 1 minute, until fragrant.
- Add the spinach and cook until wilted. Drain well and press out excess moisture.
- Chop the cooked spinach and mix it with vegan ricotta, salt, pepper, nutmeg, basil, and oregano.
Assemble and Bake:
- Bring a large pot of salted water to a boil.
- Cook lasagna noodles according to package instructions until al dente.
- Drain and lay flat on a clean towel to prevent sticking. (Skip this step if using oven-ready noodles.)
- Spread a thin layer of butternut squash filling on the bottom of a 9×13-inch (23×33 cm) baking dish.
- Add a layer of noodles.
- Spread half of the spinach filling over the noodles and sprinkle with mozzarella.
- Add another layer of noodles, then spread half of the butternut squash filling and sprinkle with mozzarella.
- Repeat the layers (spinach → noodles → squash), finishing with noodles topped with squash filling.
- Sprinkle the top with remaining mozzarella, Parmesan, Italian seasoning, and smoked paprika.
- Cover the baking dish with foil and bake for 25 minutes.
- Remove the foil and bake for an additional 15–20 minutes, until golden and bubbly on top.
- Let rest for 10 minutes before slicing and serving.
Notes
- Refrigerator: Refrigerate in an airtight container or covered in the baking dish for up to 4 days.
- Freezer: Wrap individual portions or the full dish tightly in foil and freeze for up to 3 months. I recommend thawing before reheating, which will help the lasagna reheat more evenly.
- To reheat: Bake leftover butternut squash lasagna in a covered baking dish at 350°F until warmed through, or microwave individual slices. When microwaving, I usually cut the slice into quarters, which promotes more even reheating.
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
