Butternut Squash & Spinach Lasagna

By ​Carolyn Williams, PhD, RD​ | November 4, 2020 | Rally Health

Butternut squash lasagna

Serves 6

Cook Time: 1 hour

Total Time: 1 hour and 25 minutes

Has your holiday menu become a little too traditional and expected? Change things up with a Butternut Squash and Spinach Lasagna which pairs perfectly with our Holiday Winter Salad. The meatless entrée is hearty and filling, and frozen vegetables keep prep minimal. Many stores carry frozen butternut or winter squash that is already pureed or mashed, but frozen diced squash can also be used. If using diced, steam according to the package direction just until thawed and soft enough to mash before adding to the skillet in step two.


6 whole-grain lasagna noodles

1 Tbsp olive oil

1 cup finely chopped onion

4 cloves garlic, minced

1 (10-oz) pkg frozen mashed butternut or winter squash, thawed

2 tsp chopped fresh thyme

½ tsp kosher salt, divided

½ tsp pepper, divided

6 Tbsp freshly grated Parmesan cheese, divided

1 (10-oz) pkg frozen chopped spinach, thawed and squeezed to remove water

1 ¼ cups fat-free ricotta cheese

1 large egg

1 cup shredded Italian cheese blend


1. Cook lasagna noodles according to package directions. Drain; set aside.

2. Heat oil in a nonstick skillet or saucepan over medium heat. Add onion and garlic; sauté 5 minutes or until tender. Add thawed and mashed squash, thyme, ¼ tsp each of salt and pepper. Cook 3 minutes or until hot. Add 3 Tbsp Parmesan cheese, stirring just until melted. Remove from heat.

3. Preheat oven to 375 degrees. Combine spinach, ricotta cheese, remaining 3 Tbsp Parmesan cheese, egg, and remaining ¼ tsp salt and pepper in a mixing bowl, stirring until combined.

4. Lightly coat an 11x7-inch baking dish with cooking spray. Spread 1/3 cup squash mixture in bottom of prepared baking dish. Top squash with 2 lasagna noodles, followed by ½ of spinach mixture, and ½ of remaining squash mixture. Repeat procedure with remaining noodles, spinach and squash mixtures. Layer remaining 2 noodles over top; sprinkle with Italian blend cheese.

5. Bake lasagna at 375 degrees for 35 minutes or until hot throughout and cheese is melted and beginning to brown. Cover with foil during the last 10 to 15 minutes of baking as needed to prevent from over-browning.

NUTRITION FACTS (per 1/6 lasagna): Calories 310; Total Fat 11g (Saturated Fat 4g); Cholesterol 55mg; Sodium 480mg; Total Carbs 39g (Dietary Fiber 5g, Total Sugars 5g, Added Sugars 0g); Protein 18g.

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