Butternut Squash Lasagna

Autumn, people. It’s happening.

There’s a tree across the street from our house that is blazing gold. I put an extra blanket on the beds. There’s pumpkin cookies on the brain.

What does autumn mean to you? Maple donuts? Bulky sweaters? Good food?

Oh yeah, baby. Always good food.

I got lazy. Rather than cutting and cooking a whole butternut squash, I purchased the precut cubes from Whole Foods. I think Sunflower Farmers Market carries this brand, too, just in case you’re near the fabulousness that is Sunflower.

And gracious, if this isn’t the finest way to eat butternut squash. No messy anything. Just open, cook, be loved.

Topped with golden cheese, duh.

And arugula.

And little autumn unicorns.

Dinner makes life is so nice.

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Butternut & Spinach Lasagna

This hearty, satisfying lasagna is absolutely simple and delicious. Try serving it with the final slices of garden tomatoes fall off your crop this autumn, and a bit of fresh arugula tossed in a sweet vinaigrette and toasted pine nuts on top if you're feeling frisky.

Ingredients:

9 lasagna noodles, cooked
1 tub ricotta cheese
5 ounces fresh spinach, finely chopped
2 tablespoons fresh sage, finely chopped
2 tablespoons minced garlic
salt & pepper to taste
3 bags frozen butternut squash
2 tablespoons olive oil
8 cups italian cheese mix

For the aruglua topping:
3 cups arugula
2 tablespoons olive oil
1 1/2 tablespoons white vinegar (or white cooking wine)
1 tablespoon honey
salt and pepper to taste

Directions:

In a large bowl, stir together the ricotta, spinach, sage, and garlic. In a second large bowl, stir together butternut squash, olive oil, and 6 cups of italian cheese with a generous amount of salt and fresh-cracked pepper.

Spray a 9x13 pan with nonstick cooking spray. Lay three lasagna noodles on the bottom of the pan. Spread half of the spinach mixture on top of the noodles. Sprinkle half of the butternut & cheese mixture on top. Layer three more noodles, then the remaining spinach and butternut squash mixtures. Top with noodles, then sprinkle the remaining 2 cups of cheese on top.

Bake in an oven preheated to 400 degrees for 20-25 minutes, or until the cheese on top is golden brown and the filling is bubbling around the edges.

In a small bowl, toss tgoether the arugula, vinegar, honey & salt and pepper. Serve on top of your lasagna, if desired.

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39 Responses to “Butternut Squash Lasagna”

  1. 1

    Jessica on October 5, 2011 at 9:16 am Reply

    Oh wow! How perfectly Fall! I have a friend coming to stay with me for a couple nights and I know exactly what I am making her :-)

  2. 2

    Donna on October 5, 2011 at 9:28 am Reply

    This looks delish! Gonna have to try it this weekend!

  3. 3

    Michelle on October 5, 2011 at 9:31 am Reply

    Sounds great. What is the size of the bags of squash? 10 oz?

  4. 4

    Laura on October 5, 2011 at 9:48 am Reply

    Oh my gosh!! This is EXACTLY what I need this weekend!!!!! I got a lasagna pan last Christmas that can hold 3 different strips of lasagna. My dad, boyfriend, and I are going to try it out this weekend and we’re all going to do different strip. I was wanting to do a veggie/mushroom strip, but this sounds so much better! Thank you sooo much for this!!!

  5. 5

    Maggie on October 5, 2011 at 11:18 am Reply

    Oh my word! This looks amazing and is a perfect cozy-up-with-your-family dinner. Even though I don’t love the impending doom or winter, I do love Fall for all the fabulous squash recipes, changing leaves and yes, pumpkin cookies. Thank you for this gem!

  6. 6

    Bev Weidner on October 5, 2011 at 11:29 am Reply

    I have just fallen to a most glorious death.

  7. 7

    Michelle on October 5, 2011 at 11:37 am Reply

    Okay, now I’m just being annoying – but what is in the Italian cheese mix? Is it a prepackaged mix?

  8. 8

    Susie on October 5, 2011 at 1:10 pm Reply

    That looks amazingly awesome. I must try this!

  9. 9

    Erin on October 5, 2011 at 2:32 pm Reply

    I love butternut squash mixed with pasta, so yummy! And I had no idea they had it packaged like that, I need to go to Whole Foods! Or maybe Fresh Market has it. Super yummy recipe!

  10. 10

    jamie creaitve cupcake recipes on October 5, 2011 at 5:39 pm Reply

    This looks amazing. I was thinking about making a vegetable lasagna this weekend, so this recipe came just in time. I bety the squash is going to make the pasta have such a great flavor. Can’t wait.

  11. 11

    Jamica WIlcox on October 5, 2011 at 9:41 pm Reply

    You know my love for fall! This looks divine! And if the kids wouldn’t eat it, it would be no loss… I would eat the pan on my own! Thanks for the recipe!

  12. 12

    Katrina on October 6, 2011 at 6:19 am Reply

    This is absolutely yummy looking!

  13. 13

    Deborah on October 6, 2011 at 11:45 pm Reply

    I’ve never been able to find frozen butternut squash, but I don’t think I’ve looked at Sunflower before. I’ll have to check next time! This looks like the perfect, comforting fall meal!!

  14. 14

    Maria on October 7, 2011 at 9:05 am Reply

    I love everything about this lasagna!

  15. 15

    MOM on October 7, 2011 at 4:40 pm Reply

    EVERYTHING1 EVERYTHING1 EVERYTHING1 IS TRULY MAGNIFISO !

    And I don’t say that just because I’m your Mother and ITS TRUE – IT IS TRUE

  16. 16

    Cheap Recipe Blog on October 9, 2011 at 8:40 pm Reply

    This looks really, really good. Love the idea of putting arugula on top. Yum!

  17. 17

    Camille on October 9, 2011 at 11:39 pm Reply

    Love the fall season – going outside with a jacket, the vibrant colored leaves on the mountainside, and pumpkin chocolate chip bread! Now I’ll add this to my list of “All Things Fall”. looks great!

  18. 18

    Lynnie on October 17, 2011 at 4:18 am Reply

    Made this last night for dinner …. it was excellent! definately will make again. I used fresh squash, and roasted it slightly in the oven prior to assembling the lasagna.

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  21. 19

    Maureen on October 27, 2011 at 7:25 pm Reply

    The flavors in this are very nice – but DO NOT use no-boil noodles! There’s not enough moisture and they don’t cook enough. I would make again, but go to the trouble of boiling lasagna noodles next time.

  22. 20

    Loved This! on November 1, 2011 at 5:53 pm Reply

    Loved this! Used fresh lasagna sheets and roasted my own butternut squash first. Highly recommend this dish! Yum!

  23. 21

    KBrooks on November 2, 2011 at 7:08 pm Reply

    I made this for a Halloween feast on Monday night and everyone loved, loved, loved it! Thanks for yet another fabulous recipe. This is my go to site for great recipes that never disappoint!

    • Brooke replied: — November 3rd, 2011 @ 11:40 am

      Wonderful! I am sooo glad!

  24. 22

    Erin on November 5, 2011 at 7:14 pm Reply

    I just made this tonight and my husband and I both loved it! This is the second recipe I’ve made from your website and both have exceeded my expectations. Thank you!

    • Brooke replied: — November 7th, 2011 @ 12:50 am

      Delight! I am just tickled PINK to hear!

  25. 23

    Cyndy on November 13, 2011 at 1:30 pm Reply

    this recipe switches between weights and measures of ingredients. The inconsistency is not helpful. And not everyone has access to a Whole Foods. It would have been nice if the amount or weight of fresh squash were indicated.

    • Brooke replied: — November 14th, 2011 @ 12:25 am

      Cindy….try popping two cups of fresh-roasted butternut squash in for the recipe. Hope that helps!

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  27. 24

    Danielle on December 9, 2011 at 5:54 pm Reply

    Amounts of butternut squash and the total oz. or ricotta cheese would have been helpful! I’m in the middle of making it and I think I have waaay too much ricotta cheese…… ??? I have 1 tub, but to the tub sizes vary? Because my tub holds 2lbs! I wish the recipe was more specific!

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  30. 25

    Becky on January 27, 2012 at 12:41 pm Reply

    I made this for a group of friends on Wednesday, and it was so delicious that I made it AGAIN last night for my boyfriend. I used acorn squash instead, and I added sliced pieces of chicken sausage to the Wed one, and ground pork to the Thursday one. It was DELICIOUS and I got so many compliments! Thank you, Brooke, for sharing you wonderful cooking talents!

  31. 26

    Rachelle on November 13, 2012 at 10:49 pm Reply

    I am happy to stumble upon your blog! I just finished posting a recipe on my blog about a similar lasagne and love your idea to put arugula on top.

    cheers!

  32. 27

    Marley on December 3, 2012 at 10:16 pm Reply

    I’ve been craving a good veggie lasagna, and had some butternut squash… I came across this recipe and decided to try it! It is amazing, easy too :) I might’ve added a lil bit more sage and garlic, but that’s just my taste buds. Love this recipe!!!

  33. 28

    Elizabeth on December 11, 2012 at 11:12 pm Reply

    This looks delicious! Do you know how many this recipe serves or have the nutritional information on hand? Thanks!

  34. 29

    Jill on January 9, 2013 at 4:58 pm Reply

    Please tell me what mixed Italian cheese is? I love the recipe but I am stumped with this.
    Thanks, Jill

  35. 30

    Bethany on January 13, 2013 at 8:22 pm Reply

    Is that really 8 cups (and not ounces) of shredded cheese? It sounds extreme(ly delicious but hard to believe).

  36. 31

    Cassie on January 8, 2014 at 10:16 am Reply

    How much squash is in each bag?

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