Butternut Squash Lasagna

This Butternut Squash Lasagna is the ultimate fall dish. It combines creamy ricotta, butternut squash, spinach, and mozzarella in a cheesy lasagna that everyone is sure to love! Recipe courtesy of Lemon Tree Dwelling.


  • 16 lasagna noodles
  • 1 large butternut squash
  • 1 cup Roundy's milk
  • 1⁄2 teaspoon nutmeg
  • 8 ounces spinach
  • 1 cup chopped onion
  • 15 ounces ricotta cheese
  • 1 cup Roundy's shredded parmesan cheese
  • 3 cups Roundy's shredded mozzarella cheese
  • 2 eggs, beaten
  • 1⁄2 teaspoon salt
  • 1⁄4 teaspoon pepper


  • Cut squash in half lengthwise. Remove seeds and place each half face down on a greased baking pan. Roast at 400° for 45 minutes or until squash is tender. Reduce oven to 375°.
  • While squash is in the oven, cook lasagna noodles according to package instructions.
  • Set noodles and squash aside to cool. Once squash is cool enough to handle, scoop flesh into a food processor and puree until smooth.
  • Add 1 c. milk and 1/2 tsp. nutmeg and continue blending until smooth.
  • In a large skillet, heat 1 Tbsp. olive oil over medium-high heat. Add 1 c. chopped onion and 8 oz. spinach; saute 5 minutes or until onion is tender. Set aside.
  • Beat 2 eggs in a large mixing bowl. Add 15 oz. ricotta, 1 c. parmesan, 1/2 c. mozzarella, 1/2 tsp. salt, and 1/4 tsp. pepper.
  • Add spinach mixture to ricotta mixture and stir to combine.
  • Spread a small amount of butternut squash sauce onto the bottom of a greased 9x13 inch baking pan.
  • Add a layer of lasagna noodles, followed by a layer of ricotta mixture and 1/2 c. mozzarella.
  • Add a layer of butternut squash sauce, followed by 1/2 c. mozzarella.
  • Continue layering, ending with a layer of mozzarella on top.
  • Bake, covered, for 30 minutes. Uncover and bake for an additional 10 minutes.