Butternut Squash and Ricotta Lasagna with Spinach

By AislePrompt Editorial · Published 2026-04-04 · Updated 2026-04-04

A comforting pasta bake featuring layers of roasted squash, creamy ricotta, and fresh spinach in a rich tomato sauce. This American-inspired pasta recipe (vegetarian), ready in about 65 minutes, pairs butternut squash, olive oil, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 311 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 lbs, peeled, seeded, and grated butternut squash
• 2 tablespoons olive oil
• 1 small, finely diced onion
• 2 cloves, minced garlic
• 1 cup ricotta cheese
• 1 cup marinara sauce
• 1 cup, chopped fresh spinach
• 12 sheets (no-boil) lasagna noodles
• 1 cup, shredded mozzarella cheese
• 1/4 cup, grated parmesan cheese
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

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Instructions

1. Step 1: Preheat oven to 375°F (190°C). Toss the grated butternut squash with 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Spread in a single layer on a baking sheet and roast for 20 minutes until golden and tender.
2. Step 2: While squash roasts, heat 1 tablespoon olive oil in a skillet over medium heat. Add the diced onion and sauté for 5 minutes until soft, then add minced garlic and cook for 1 minute until fragrant.
3. Step 3: Spread 1/2 cup marinara sauce in the bottom of a 9x13-inch baking dish. Place 4 lasagna noodles over the sauce. Layer 1/3 of the roasted squash, 1/2 cup ricotta, 1/2 cup spinach, and 1/3 of the remaining marinara sauce.
4. Step 4: Repeat layers: 4 noodles, 1/3 of the squash, 1/4 cup ricotta, 1/4 cup spinach, and 1/3 marinara. Top with the final 4 noodles and remaining marinara sauce.
5. Step 5: Sprinkle 1/2 cup mozzarella cheese and 1/4 cup parmesan cheese over the top. Bake covered for 25 minutes, then uncovered for 10 minutes until bubbly and golden. Let rest for 10 minutes before serving.