Name: Butternut Squash Lasagna with Spinach, Ricotta, and Bechamel Sauce Recipe
Prep time: 40 min
Cook time: 1 h 50 min
Total time: 2 h 30 min
Cuisine: Italian
Ingredients: 2 lbs butternut squash, peeled, seeded, and cut into 1-inch cubes; 2 tablespoons olive oil; Kosher salt and black pepper, to taste; 1/2 cup vegetable broth; 1 tablespoon pure maple syrup; 1/8 teaspoon ground nutmeg; 12 lasagna noodles; 3 cups shredded mozzarella cheese, divided; 1/4 cup freshly grated Parmesan cheese; 2 tablespoons butter; 1 shallot, minced; 4 garlic cloves, minced; 4 cups packed spinach; 15 oz ricotta cheese; 1/4 cup Parmesan cheese; 1 large egg; 1 teaspoon fresh sage, minced; 1 teaspoon fresh thyme, minced; 1/4 teaspoon crushed red pepper flakes; Kosher salt and black pepper, to taste; 1/4 cup butter; 1/4 cup all-purpose flour; 3 1/2 cups whole milk; Kosher salt and black pepper, to taste

Jump to Recipe· 4.3 from 12 reviews

If you’re craving a comforting, cozy meal that feels both rustic and elegant, I can’t recommend the Butternut Squash Lasagna with Spinach, Ricotta, and Bechamel Sauce Recipe enough. This dish is a beautiful harmony of sweet roasted butternut squash, creamy ricotta cheese mingled with tender spinach, and a luscious, velvety bechamel sauce that wraps everything together in a warm, cheesy embrace. It’s the perfect centerpiece for fall dinners, special family gatherings, or whenever you want to impress guests with a vegetarian dish that’s bursting with soul and flavor.

Ingredients You'll Need

The image shows many raw ingredients for cooking, neatly placed on a white marbled surface. In the center, there is a light orange butternut squash and a large bowl of fresh green spinach leaves to its right. Above the spinach, there is a square white plate with a block of butter. Next to the spinach on the far right is a clear glass jug full of white milk. On the top right, four yellow lasagna sheets are stacked with a measuring cup holding white flour next to them. Scattered around are small white bowls each holding different small amounts of spices and liquid: brown syrup, golden oil, green herbs, red pepper flakes, ground spices, minced garlic, chopped shallots, and grated cheese. On the bottom left, there is an egg on a small white dish and a bowl of white flour. A bowl of shredded cheese is on the middle left. Photo taken with an iphone --ar 4:5 --v 7

This Butternut Squash Lasagna with Spinach, Ricotta, and Bechamel Sauce Recipe calls for simple but carefully chosen ingredients that each bring something special to the table. From the natural sweetness of roasted butternut squash to the fresh herbal notes and the rich textures of cheeses and creamy sauce, every element works in harmony to build layers of unforgettable flavor and comfort.

Butternut squash (2 lbs): Peeled and cubed for roasting, it adds natural sweetness and creamy texture throughout the dish.
Olive oil (2 tablespoons): Helps roast the squash to a tender caramelized perfection and prevents noodles from sticking.
Kosher salt and black pepper: Essential for seasoning to balance and enhance all the flavors.
Vegetable broth (½ cup): Used to thin the squash puree, creating a smooth, spreadable consistency.
Pure maple syrup (1 tablespoon): Adds a subtle depth of natural sweetness to the squash filling.
Ground nutmeg (⅛ teaspoon): A warming spice that lifts the flavor profile delicately.
Lasagna noodles (12 sheets): Cooked to al dente, they provide the perfect foundation for layering the fillings.
Mozzarella cheese (3 cups shredded): Divided for melting inside and topping the lasagna with gooey, stretchy goodness.
Parmesan cheese (¼ cup plus ¼ cup): Adds a salty, nutty crust and enriches the ricotta mixture.
Butter (2 tablespoons + ¼ cup): Used for sautéing and the bechamel sauce for that luscious, smooth texture.
Shallot (1 minced): Adds mild onion sweetness to the spinach mixture.
Garlic cloves (4 minced): Bring flavorful aromatic depth to the spinach-ricotta blend.
Fresh spinach (4 cups packed): Wilted and combined with cheese, it adds fresh earthiness and vibrant color.
Ricotta cheese (15 oz): Provides a creamy, mild base that complements the roasted squash perfectly.
Large egg (1): Helps bind the ricotta and spinach mixture for a great texture.
Fresh sage and thyme (1 teaspoon each, minced): These herbs bring fragrant, garden-fresh notes that brighten every bite.
Crushed red pepper flakes (¼ teaspoon): Just a touch of heat balances the sweet and savory layers.
All-purpose flour (¼ cup): Thickens the bechamel sauce to its creamy, dreamy consistency.
Whole milk (3 ½ cups): Creates the velvety sauce that ties every layer of this lasagna together.

How to Make Butternut Squash Lasagna with Spinach, Ricotta, and Bechamel Sauce Recipe

Step 1: Roast the Butternut Squash

Preheat your oven to 400 degrees Fahrenheit and get a large baking sheet ready with parchment paper. Toss those cubed butternut squash pieces in olive oil, sprinkle with kosher salt and pepper, and spread them out evenly. Roast until the cubes are tender and caramelized—this roasting caramelizes the natural sugars and provides the lasagna with its sweet, rich squash base. Once done, let them cool for a few minutes so they're easier to handle for the next step.

Step 2: Cook the Lasagna Noodles

While the squash is roasting, boil salted water in a large pot and cook the lasagna noodles until they’re perfectly al dente—this ensures they hold up well through baking but don’t get mushy. Stir occasionally to prevent sticking. After draining, rinse them gently under cool water and toss with a bit of olive oil so they remain separate and manageable when assembling the lasagna layers.

Step 3: Prepare the Spinach Ricotta Mixture

In a skillet, melt butter on medium heat and sauté the minced shallot until translucent—this adds a sweet depth. Add spinach and cook until it wilts down beautifully, then toss in garlic for just a minute to amplify the aroma. Once cool, combine this sautéed mixture with ricotta cheese, Parmesan, egg, fresh sage, thyme, red pepper flakes, and seasoning. This filling is creamy, fragrant, and gives a lovely freshness to contrast with the sweet squash.

Step 4: Puree the Roasted Squash

Transfer the roasted butternut squash to a food processor and add vegetable broth, maple syrup, and a pinch of nutmeg. Blend until smooth yet thick enough to spread easily in your lasagna layers. This puree forms the heart of the dish, lending a silky texture and sweet warmth that’s utterly irresistible.

Step 5: Make the Bechamel Sauce

Melt butter in a saucepan over medium heat, whisk in flour to create a roux, and cook for about a minute to remove raw flour taste. Gradually whisk in milk, bringing it gently to a boil, then reduce to a soft simmer. Wait for it to thicken into a creamy blanket for the lasagna layers. Finish with a generous seasoning of salt and black pepper to enhance the flavors.

Step 6: Assemble the Lasagna

Grease your 9x13-inch baking dish and start with a base of bechamel sauce to prevent sticking. Layer three noodles, then spread a third of the butternut squash puree, followed by a third of the spinach ricotta mixture. Sprinkle with mozzarella and add more bechamel sauce on top to keep it moist and creamy. Repeat these layers two more times. Finish with a final noodle layer, topped generously with mozzarella and Parmesan. Cover your masterpiece with foil sprayed with cooking spray to prevent sticking, and it’s ready to bake.

Step 7: Bake to Perfection

Bake covered for 40 minutes until hot and bubbly. Remove the foil and bake uncovered for another 15 minutes or until the top is golden and irresistibly cheesy. Let it rest for 10 to 15 minutes before serving so the layers settle nicely and slice beautifully.

How to Serve Butternut Squash Lasagna with Spinach, Ricotta, and Bechamel Sauce Recipe

A white baking dish holds a baked lasagna with three visible layers: the top layer is creamy and golden with browned edges, scattered with whole sage leaves and small green herb pieces. The middle layer looks smooth and light yellow from a cheese sauce, while the bottom layer is slightly visible showing a mix of pasta and sauce. A spatula lifts one square piece from the dish, showing thick layers and melted cheese dripping lightly. The dish sits on a white marbled surface next to a striped cloth and part of a wooden kitchen tool. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh sage leaves make a perfect, fragrant garnish that echoes the herbs inside the dish, adding a delicate pop of green and a subtle earthiness. A sprinkle of extra Parmesan or cracked black pepper at the table can also elevate each serving with an extra layer of flavor and texture.

Side Dishes

Because the lasagna is rich and creamy, I love pairing it with a crisp, light salad—think arugula with lemon vinaigrette or a simple mixed green salad to cut through the richness. Roasted or steamed seasonal veggies like asparagus or green beans also add a bright contrast that complements the warm flavors beautifully.

Creative Ways to Present

Serve this lasagna in individual ramekins for a charming, personalized touch at dinner parties. For family-style, use a rustic wooden board and let guests serve themselves. You can also prepare smaller portions in muffin tins for bite-sized, appetizer-friendly versions perfect for sharing and grazing.

Make Ahead and Storage

Storing Leftovers

This lasagna keeps its magic in the fridge for up to 4 days when stored in an airtight container. The flavors actually deepen as it rests, making the leftovers even tastier the next day—a true weekday winner.

Freezing

You can freeze the fully assembled lasagna before baking or the leftovers after it’s cooked. Wrap it tightly in foil and plastic wrap to prevent freezer burn, and it will keep for up to 3 months. When you’re ready, thaw overnight in the fridge for best results.

Reheating

Reheat individual portions covered with foil in a 350°F oven until warmed through—about 20 minutes. To keep the top from drying out, add a splash of milk or cover loosely with foil. Microwaving works too for quick meals but can change the texture slightly.

FAQs

Can I use fresh pasta sheets instead of dried lasagna noodles?

Absolutely! Fresh pasta sheets can make the assembly quicker and often yield a tender, melt-in-your-mouth texture. Just make sure to adjust cooking time since fresh noodles require less baking time, and you may want to reduce the amount of sauce slightly to avoid sogginess.

Is this recipe suitable for vegans?

This version is vegetarian but not vegan due to the cheeses, egg, and butter. However, you can easily adapt it by using vegan ricotta alternatives, plant-based milk for the bechamel, and vegan butter substitutes. Nutritional yeast and tofu blends can mimic the cheesy flavors delightfully.

Can I substitute the butternut squash for another vegetable?

While butternut squash is ideal for its sweetness and creaminess, you could try roasted pumpkin or sweet potatoes for similar results. Just be aware that flavor and sweetness levels will vary slightly, so adjust seasoning accordingly.

How can I make the dish less rich?

If you want a lighter version, try reducing the amount of mozzarella or using part-skim cheeses. You could also swap whole milk for lower-fat milk in the bechamel sauce. Adding more spinach or other greens can boost the freshness to balance richness.

Can I prepare parts of the recipe in advance?

Definitely! Roasting the squash and making the spinach ricotta mixture a day ahead saves time during assembly. You can also prepare the bechamel sauce and even cook the noodles earlier. Just store each component in airtight containers in the fridge until ready to build your lasagna layers.

Final Thoughts

This Butternut Squash Lasagna with Spinach, Ricotta, and Bechamel Sauce Recipe is one of those dishes that feels like a big cozy hug with every bite. It’s perfect when you want to treat yourself or your loved ones to something nourishing, vibrant, and full of heart. I truly hope you give it a try—it might just become your new favorite comfort food!