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A white casserole pan with a butternut squash lasagna sitting next to a blue towel.
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4.86 from 7 votes

Butternut Lasagna

A healthy butternut squash and spinach lasagna, made with thin layers of squash rather than using noodles. This healthy vegetarian casserole is freezer friendly, so make two and freeze one for another night! Read the note sections for directions on how to make 2 and reheat a frozen lasagna.
Prep Time25 mins
Cook Time1 hr 20 mins
Course: Main Course
Cuisine: Italian
Servings: 4 servings
Calories: 440kcal


  • 1 butternut squash
  • 3 cups baby spinach
  • 1 1/2 cups mozzarella cheese shredded

Ricotta Parmesan Mixture

  • 1 cup ricotta cheese
  • 1/2 cup parmesan cheese
  • 1 egg
  • 1/4 cup parsley chopped

Garlic Tomato Sauce

  • 1 tablespoon olive oil
  • 1/2 large onion chopped
  • 4 cloves garlic minced
  • 1 15-ounce can diced tomatoes
  • 1 6-ounce can tomato paste
  • 1 cup water
  • 2 tablespoon Italian seasoning
  • 1 teaspoon cumin
  • 1/2 teaspoon sea salt


  • Prepare garlic tomato sauce by adding olive oil to a large skillet over medium heat. Add onions and garlic, and sauté until softened and just beginning to brown.
  • Add in the diced tomatoes, tomato paste, water, and seasonings. Stir together, and then simmer for about 15 minutes to allow sauce to reduce. Set aside.
  • Prepare ricotta mixture by adding all ingredients together into a bowl and mixing well. Set aside.
  • Make butternut noodles by cutting the bulb end of the butternut squash off. Use the straight solid part to make noodles, and save the other end to roast at another time. Peel the solid part of the butternut squash. Using a sharp knife, cut down the side to create noodles about 1/8 inch wide. If noodles are cut too large, they will not fully soften while baking the lasagna. See notes.
  • Preheat oven to 400º F.
  • In an 8x8 baking pan, add 1/3 cup of the garlic tomato sauce, followed by a layer of butternut noodles. Next, add another 1/3 cup of the garlic tomato sauce, followed by 1/2 of the spinach, 1/2 the ricotta mixture, and 1/2 cup mozzarella cheese. Repeat with one more layer, ending with butternut noodles on the top. Reserve 1/3 cup tomato sauce and 1/2 cup mozzarella cheese for the topping.
  • Wrap the lasagna tightly in foil, and bake for 50 minutes -1 hour, until the sauce is bubbling and the squash is soft.
  • When the lasagna is finished baking, top with reserved garlic tomato sauce and mozzarella cheese. Increase the temperature of the oven to 425ºF, and return to the the lasagna to the oven for 15 minutes, until the top is browning and bubbly.
  • Allow to sit and set for 10 minutes prior to slicing.
  • Refrigerate leftovers for up to 4 days, or freeze the leftovers wrapped tightly for up to 3 months.



Freezer Friendly Instructions: Double this recipe if you'd like to make an extra to freeze! Put together a 2nd casserole, and wrap up tightly to freeze. Freeze 1/3 cup of the garlic tomato sauce and 1/2 cup mozzarella cheese additionally to use as the topping. When ready to enjoy the 2nd lasagna, allow the lasagna to thaw for at least an hour. Do not put glass baking dish directly in the oven. If the casserole is still very cold when baking, the initial baking time will need increased by 10-15 minutes.


Calories: 440kcal | Carbohydrates: 31g | Protein: 25g | Fat: 26g | Saturated Fat: 14g | Cholesterol: 114mg | Sodium: 857mg | Potassium: 1009mg | Fiber: 6g | Sugar: 6g | Vitamin A: 23114IU | Vitamin C: 53mg | Calcium: 665mg | Iron: 4mg