I love this recipe for butternut squash and spinach lasagna because it layers sweet roasted squash, garlicky spinach, and creamy cheeses over gluten free brown rice noodles. Every bite is a vibrant mix of textures and flavors that feels both indulgent and nourishing, making it my go-to comfort meal with a healthy twist.

Jump to Recipe

I wanted to share my fresh take on a healthy vegetarian lasagna that is packed with wholesome ingredients and bursting with flavor. I start with 1 medium butternut squash, peeled and cubed, which gives the dish a sweet, nutty taste and plenty of vitamins.

I toss the squash in 2 tablespoons olive oil and season it with salt and pepper, then add 3 cloves of garlic for a bit of kick. I love using 3 cups of fresh spinach for that hit of iron and vitamins, and I layer 9-12 gluten free brown rice lasagna sheets to keep the recipe light.

The ricotta cheese mixed with one lightly beaten egg creates a creamy base, while 2 cups shredded mozzarella and 1/2 cup grated Parmesan give a satisfying richness. I stir in 2 cups marinara sauce with dried basil, oregano and a pinch of red pepper flakes to bring everything together.

This vegetarian lasagna is a nutritional powerhouse with protein, vitamins and healthy fats.

Why I Like this Recipe

I really love how the roasted butternut squash gives this sweet and savory flavor that totally complements the garlicky spinach and rich cheeses, even if sometimes the layers can get a bit messy.
I like that this recipe feels healthy and fresh; the gluten free brown rice noodles are a fun twist that makes me feel like I’m doing something good for my body without sacrificing taste.
I also enjoy that the cooking process is pretty simple and even though there are a few steps, it feels like a cool project to make with friends or family when im in the mood for something yummy.

Ingredients

Print Recipe (No Advertisments)

Butternut Squash: It’s naturally sweet, packed with fiber and vitamins, giving a warm flavor.
Fresh Spinach: Offers iron and vitamins, adding an earthy, fresh accent to the layers.
Gluten Free Brown Rice Lasagna Sheets: Provide hearty carbs and a subtle nutty taste with a firm bite.
Ricotta Cheese: Creamy, delicious, rich in protein, helps cream up the layers.
Marinara Sauce: Zesty tomato flavor with basil and oregano that brighten up the dish.
Garlic: Adds a punch of flavor and a boost to your immune system.
Parmesan Cheese: Sharp, salty note that adds depth and richness to the layers.
Dried Basil and Oregano: Bring herby aroma that perfectly ties the flavors together.
Red Pepper Flakes: A little spicy kick for contrast and a warm, tasty finish.

Ingredient Quantities

1 medium butternut squash, peeled and cubed (about 4 cups)

2 tablespoons olive oil

Salt, to taste

Pepper, to taste

3 cloves garlic, minced

3 cups fresh spinach, roughly chopped

9-12 gluten free brown rice lasagna sheets

1 cup ricotta cheese

1 large egg, lightly beaten

2 cups shredded mozzarella cheese

1/2 cup grated Parmesan cheese

2 cups marinara sauce

1/2 teaspoon dried basil

1/2 teaspoon dried oregano

1/4 teaspoon red pepper flakes (optional)

How to Make this

Print Recipe (No Advertisments)

1. Preheat your oven to 400°F. Toss the cubed butternut squash with the 2 tablespoons olive oil, salt, and pepper in a bowl and spread them out on a baking sheet.

2. Roast the squash in the oven for about 25 minutes until they are tender and lightly browned.

3. While the squash is roasting, heat a bit of olive oil in a skillet over medium heat, then add the minced garlic and stir for a minute until fragrant.

4. Add the chopped spinach to the skillet and cook until it wilts, then set aside.

5. In a separate bowl, mix the ricotta cheese, lightly beaten egg, and half cup grated Parmesan until well combined.

6. Stir in the roasted squash and wilted spinach into the ricotta mixture, then sprinkle in the dried basil, dried oregano, and red pepper flakes if you like some spice.

7. To assemble, spread a thin layer of marinara sauce at the bottom of a greased baking dish. Place a few gluten free brown rice lasagna sheets on top.

8. Spoon some of the squash-spinach mixture over the noodles and sprinkle a layer of shredded mozzarella cheese. Drizzle a bit more marinara sauce and repeat the layers until all ingredients are used, finishing with a layer of noodles and the remaining marinara and mozzarella.

9. Cover the dish with foil and bake at 375°F for about 25 minutes.

10. Remove the foil and bake for an extra 10 minutes to get a bubbly cheesy top. Let the lasagna cool a few minutes before serving. Enjoy!

Equipment Needed

1. Oven (preheated to 400°F and later to 375°F)
2. Large bowl (for tossing the cubed butternut squash with olive oil, salt, and pepper)
3. Baking sheet
4. Knife and cutting board (for cubing the squash, mincing garlic, and roughly chopping the spinach)
5. Skillet (for sautéing the garlic and wilting the spinach)
6. Wooden spoon or spatula (for stirring ingredients in the skillet)
7. Another bowl (for mixing the ricotta cheese, egg, and Parmesan)
8. Greased baking dish
9. Aluminum foil (for covering the dish during part of the baking process)
10. Measuring cups and spoons (for accurate amounts of marinara, spices, and cheeses)

FAQ

Can I use regular lasagna sheets instead of gluten free ones?

Yeah, you can, but if you're aiming to keep it gluten free its best to stick with the brown rice sheets.

Do I need to pre-cook the butternut squash before layering it in the lasagna?

Yes, its a good idea to roast or sauté the squash with some olive oil, garlic, salt, and pepper so it’s tender when baked.

Should i cook the spinach before adding it?

No, you can add the raw chopped spinach directly as it cooks through during baking.

Can i make substitutions to turn this recipe dairy free?

You can try substituting the dairy with cashew or almond based alternatives but the flavor might be a little different.

How do I store leftovers for future meals?

Let the lasagna cool down completely then store it in an airtight container in the fridge for up to 3 days, or freeze for longer times.

Butternut Squash And Spinach Lasagna Recipe Substitutions and Variations

Instead of butternut squash, you can use diced acorn squash or even a bit of pumpkin for a similar sweet, nutty flavor
If you dont have fresh spinach, try using kale or baby arugula; they give a similar texture and taste
You can swap the ricotta cheese with cottage cheese, but blend it a little so it gets smooth like the ricotta
For the gluten free brown rice lasagna sheets, regular gluten free lasagna noodles or even thinly sliced zucchini work just fine
If youre looking for a different twist on the marinara, go for a crushed tomato sauce with extra herbs and a pinch of red chili flakes

Pro Tips

1. Make sure you don’t overcrowd the squash on the baking sheet so they get nice and crispy instead of steamy and mushy.
2. When cooking the garlic and spinach, try not to overcook them too much since you want the spinach to keep its bright color and a bit of bite.
3. Mix the ricotta, egg, and Parmesan just until they come together; overmixing them can make the filling too dense.
4. Let the lasagna sit for a few minutes after baking so the layers can set up and will be easier to cut without falling apart.