- September 26, 2024
- Main Dishes
Butternut Squash and Spinach Lasagna
This Butternut Squash and Spinach Lasagna is a deliciously layered sheet pan meal combining roasted butternut squash, fresh spinach, and creamy ricotta between sheets of tender lasagna noodles. Baked to golden perfection, it’s a cozy, vegetarian twist on a classic sheet pan lasagna that’s perfect for feeding a crowd.
Lasagna is one of those classic dishes that we all love, but let’s face it—it can be a bit of a hassle to assemble. That’s why I’m excited to share this easy Butternut Squash and Spinach Lasagna recipe, made right on a sheet pan!
Inspired by Giada’s recipe, this version skips the traditional layering and instead uses a simple mix-and-spread technique. You’ll still get all the delicious flavors of a cozy lasagna but with a lot less work. Plus, the combination of roasted butternut squash sauce and creamy spinach ricotta filling brings an exciting vegetarian twist to this Italian favorite.
Why This Recipe Works
- Simple Assembly: No more laborious layering; just mix everything together and spread it onto a sheet pan for easy baking.
- Vegetarian-Friendly: The butternut squash sauce and spinach ricotta filling offer rich flavors without the need for meat. It’s a hearty, satisfying meal that doesn’t require ground beef or Italian sausage.
- Crowd-Pleaser: This dish feeds a crowd and is great for entertaining, making it a perfect choice for family dinners or potlucks.
Supplies Needed
Before you begin, gather these kitchen tools:
- Sheet pan – The key to this easy lasagna!
- Large mixing bowls – For combining the sauce and pasta.
- Large skillet – For sautéing the spinach mixture.
- Blender or immersion blender – To make the butternut squash puree.
- Pot and colander – For cooking and draining the lasagna noodles.
- Spatula – To spread everything evenly on the sheet pan.
Ingredients
Butternut Squash Sauce
The star of this dish is the creamy butternut squash sauce. Roasting the butternut squash, onion, and garlic together helps develop a deep, sweet flavor that pairs beautifully with Parmesan and heavy cream. If you don’t have butternut squash, you could substitute it with pumpkin or sweet potatoes for a similar flavor profile.
Spinach Ricotta Filling
Fresh spinach, garlic, and ricotta cheese are combined with a touch of Parmesan to create a rich, creamy filling. If you’re not a fan of spinach, kale is a great alternative. You can also use cottage cheese in place of ricotta for a lighter option. Want a little heat? Add some red pepper flakes to the spinach mixture for a spicy kick.
Pasta and Cheese
We use broken lasagna noodles for this recipe, which are boiled and then mixed with the butternut squash sauce. If you’re gluten-free, swap these for gluten-free lasagna noodles. Mozzarella cheese and Parmesan are used to top the dish, providing that classic gooey, cheesy layer. You can also mix it up by adding some shredded Italian cheese blend or even some smoked mozzarella for extra flavor.
How to Prepare the Butternut Squash Sauce
Making the butternut squash sauce is simple and packed with flavor thanks to roasting.
- Prep and Roast: Start by peeling and cubing your butternut squash. Toss it onto a baking sheet along with quartered yellow onion and whole garlic cloves. Drizzle with olive oil and season with salt, pepper, and dried thyme for that classic fall flavor. Roast everything at 425°F until the squash is fork-tender and caramelized.
- Blend into a Sauce: Once roasted, transfer the butternut squash mixture to a blender along with vegetable stock, heavy cream, and grated Parmesan cheese. Blend until smooth and creamy. If your sauce is too thick, you can thin it out with extra vegetable stock or a bit of reserved pasta water. This sauce is the key to the dish’s rich, velvety texture.
Assembling the Sheet Pan Lasagna
Here’s where this recipe gets fun. Instead of painstakingly layering your lasagna, you’ll mix it all together and spread it out on a sheet pan.
- Cook the Pasta: Start by boiling your lasagna noodles according to the package directions. Once cooked, drain the noodles and set them aside. You can reserve a bit of pasta water in case you need it to thin the sauce later.
- Mix and Spread: In a large mixing bowl, combine the cooked noodles with the butternut squash sauce and part of the mozzarella cheese. Fold everything together until the noodles are well-coated. Then, spread this mixture onto your lightly greased sheet pan, making sure it’s distributed evenly.
- Add the Spinach Ricotta: Next, take spoonfuls of your prepared spinach ricotta filling and dollop them across the top of the noodle mixture. This creates those delicious pockets of creamy ricotta cheese throughout the lasagna.
- Top with Cheese and Bake: Finally, sprinkle the remaining mozzarella cheese and Parmesan over the top. Bake at 425°F for about 30 minutes, or until the cheese is bubbly and golden brown.
Expert Tips
- Use Fresh Ingredients: Fresh butternut squash, spinach, and garlic really elevate the flavor in this recipe. If you can, avoid canned or frozen substitutes.
- Don’t Skip Draining the Spinach: After sautéing the spinach, it’s important to drain any excess liquid. This keeps the ricotta cheese filling from becoming watery, ensuring a creamy texture.
- Customize to Taste: You can easily adapt this recipe to your preferences. For example, if you prefer a more traditional lasagna flavor, you could mix in a spoonful of marinara sauce, make a meat sauce, or add some Italian seasoning to the sauce for extra depth. If you want to add a protein, cooked ground beef or Italian sausage would work well.
- Make It Gluten-Free: Substitute the lasagna noodles with your favorite gluten-free variety, and you’re good to go! Just make sure to follow the package instructions closely to avoid overcooking.
What To Pair With Butternut Squash Lasagna
This sheet pan lasagna is already a hearty, flavorful dish, so you’ll want to pair it with sides that complement but don’t overwhelm it. Here are a few great options:
- Light Salad: A simple arugula or this Italian shredded brussels sprouts salad with a lemon vinaigrette can add a refreshing contrast to the creamy lasagna.
- Garlic Bread: If you’re in the mood for something a bit more indulgent, crispy garlic bread is always a hit alongside pasta dishes.
- Roasted Vegetables: Roasting seasonal vegetables like Brussels sprouts, carrots, or asparagus can enhance the fall flavors of the lasagna.
- Wine Pairing: For wine, a nice dry white like Sauvignon Blanc or a light red like Pinot Noir would complement the flavors beautifully.
More Recipes To Try
Roasted Butternut Squash Parmesan Fries
Smoked Butternut Squash Recipe
Low Carb Vegetable Lasagna in White Sauce
Ingredients
Butternut Squash Sauce
- 2 tbsp Olive Oil
- 1 large Butternut Squash cubed
- 1 Yellow Onion quartered
- 6 cloves Garlic
- 1 tsp Salt
- 1 tsp Black Pepper
- 2 tsp Dried Thyme
- 2 1/4 cups Vegetable Stock
- 1/2 cup Heavy Cream
- 1/2 cup Parmesan Cheese grated
Spinach Ricotta Filling
- 1 tsp Olive Oil
- 2 cloves Garlic minced
- 5 oz Fresh Spinach chopped
- 1 1/2 cups Ricotta
- 1/2 cup Parmesan Cheese grated
- 1/2 tsp Red Pepper Flakes optional
- 1/2 tsp Salt
Pasta Essentials
- 1 box Lasagna Noodles broked into 4th's
- 2 1/2 cups Mozzarella Cheese shredded
- 1/2 cup Parmesan Cheese
Instructions
Butternut Squash Pasta Sauce:
- Preheat the oven to 425 F.
- Peel and cube a butternut squash and add the cubes to a sheet pan.
- Add in the roughly chopped onion and whole garlic cloves over the top.
- Cover the vegetables in the 2 tbsp of oil and then season and mix with the salt, black pepper, and thyme.
- Roast the vegetables for 40-45 minutes or until the squash is fork tender.
- Remove it from the oven and let it cool briefly before adding the squash mixture into a high-powered blender (or in a pot with an immersion blender) along with the vegetable stock, heavy cream, and parmesan cheese. Blend until smooth. Note- If the mixture is too thick you can add extra veggie stock or wait and add some pasta water to thin it out.
Spinach Ricotta Filling:
- In a skillet over medium heat, add the olive oil and garlic and sauté for 1-2 minutes.
- Add in the chopped fresh spinach and optional red pepper flakes and cook until the spinach is wilted.
- Remove the mixture from the skillet and place it into a fine mesh strainer or into a cheese cloth and remove the excess liquid (this prevents the ricotta from getting watery).
- Add the spinach mixture to a bowl with the ricotta, Parmesan cheese, and salt. Mix until combined and set aside.
Preparing the Pasta and Assembly:
- Break the lasagna noodles up into pieces (four pieces per noodle works well) and bring a large pot of water to boil. Once boiling, boil the pasta per the package directions and drain in a colander (reserve some extra pasta water for the sauce if needed).
- In a large mixing bowl, add the cooked noodles, the blended butternut squash sauce, and 1.5 cups of the shredded mozzarella. Fold it all together until the noodles are coated.
- Pour the entire mixture onto a lightly greased baking sheet. Spread it evenly into the pan and then add spoon sized dollops of the spinach ricotta mixture across the top.
- Sprinkle the remaining shredded mozzarella and Parmesan cheese across the top.
- Place in the preheated 425 F. oven and bake on the middle top rack for 30 minutes until golden brown.
- Let cool 5 minutes and then cut into squares, serve, and enjoy!