Oven-Baked Butternut Squash and Spinach Lasagna

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-07 · Updated 2026-06-07

A cozy lasagna layered with roasted butternut squash, fresh spinach, and a béchamel sauce, perfect for a comforting vegetarian dinner. This italian-inspired comfort food (vegetarian) ready in about 70 minutes pairs peeled and cubed butternut squash, packed fresh spinach, sheets, no-boil lasagna noodles for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 360 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 cups peeled and cubed butternut squash
• 4 cups packed fresh spinach
• 9 sheets, no-boil lasagna noodles
• 4 tbsp unsalted butter
• 1/4 cup all-purpose flour
• 3 cups whole milk
• 1/2 cup grated Parmesan cheese
• 1 cup ricotta cheese
• 1 1/2 cups shredded mozzarella cheese
• 2 cloves minced garlic
• 1 tsp, divided salt
• 1/2 tsp, divided black pepper
• 2 tbsp olive oil

Instructions

1. Step 1: Preheat oven to 400°F. Toss 2 cups of peeled and cubed butternut squash with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Spread on a baking sheet and roast for 25 minutes until tender and caramelized, stirring halfway through.
2. Step 2: While squash roasts, melt 4 tbsp unsalted butter in a medium saucepan over medium heat. Whisk in 1/4 cup all-purpose flour and cook for 2 minutes until bubbling but not browned.
3. Step 3: Gradually whisk in 3 cups whole milk, continuing to whisk until the sauce thickens and coats the back of a spoon, about 6-8 minutes. Remove from heat and stir in 1/2 cup grated Parmesan cheese, 1/2 tsp salt, and 1/4 tsp black pepper.
4. Step 4: In a large skillet over medium heat, add 1 tbsp olive oil and sauté 2 cloves minced garlic until fragrant, about 30 seconds. Add 4 cups packed fresh spinach and cook until wilted, about 3 minutes. Remove from heat.
5. Step 5: In a 9x13-inch baking dish, spread a thin layer of béchamel sauce. Layer 3 no-boil lasagna noodles over the sauce, then spread half of the roasted butternut squash, half the sautéed spinach, dollops of 1 cup ricotta cheese, and 1/2 cup shredded mozzarella. Repeat layers ending with noodles topped by remaining béchamel and 1 cup shredded mozzarella.
6. Step 6: Cover loosely with foil and bake at 375°F for 35 minutes. Remove foil and bake an additional 10 minutes until bubbly and golden on top. Let rest 10 minutes before slicing and serving.