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Quick Butternut Squash Lasagna with Ricotta and Spinach

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A quick and easy weeknight lasagna that skips the browning and long bake time, featuring creamy butternut squash, ricotta, and spinach for a cozy, satisfying meal.

Ingredients

Scale
  • 9 no-boil lasagna noodles (about half a box)
  • 3 cups pre-cubed butternut squash (fresh or frozen, about 1-inch cubes)
  • 2 cups fresh spinach, roughly chopped (about a 5-ounce bag)
  • 15 ounces whole milk ricotta cheese
  • 1 cup cottage cheese (small curd)
  • 1 large egg
  • 1/2 cup grated Parmesan cheese
  • 2 cups shredded mozzarella cheese (low-moisture, part-skim)
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon nutmeg (freshly grated if possible)
  • 1 tablespoon olive oil (for the pan)
  • 1/2 cup vegetable broth or water

Instructions

  1. Preheat your oven to 400°F (200°C). Lightly grease a 9×13-inch baking dish with the olive oil.
  2. In a medium bowl, combine the ricotta cheese, cottage cheese, egg, minced garlic, dried oregano, salt, pepper, and nutmeg. Stir until smooth and well combined. Set aside.
  3. If using fresh butternut squash cubes, rinse and pat dry. Roughly chop the fresh spinach into bite-sized pieces. If using frozen spinach, thaw and squeeze out as much water as possible.
  4. Spread about 1/4 cup of the vegetable broth (or water) on the bottom of the greased dish. Place 3 no-boil lasagna noodles on top, side by side.
  5. Spread about 1/3 of the ricotta mixture over the noodles. Top with 1 cup of butternut squash cubes, spreading evenly. Add about 1/3 of the chopped spinach. Sprinkle with 1/3 cup of shredded mozzarella and 2 tablespoons of grated Parmesan.
  6. Add 3 more noodles. Repeat with another 1/3 of the ricotta mixture, 1 cup of squash, 1/3 of the spinach, 1/3 cup mozzarella, and 2 tablespoons Parmesan.
  7. Add the last 3 noodles. Spread the remaining ricotta mixture on top. Add the last 1 cup of squash and the remaining spinach. Pour the rest of the vegetable broth (about 1/4 cup) around the edges of the dish. Top with the remaining mozzarella and Parmesan.
  8. Cover the dish tightly with aluminum foil. Bake for 25 minutes. Remove the foil carefully and bake for another 10-15 minutes, until the cheese is bubbly and golden brown on top.
  9. Let the lasagna rest for 5-10 minutes before cutting and serving.

Notes

Don’t skip the liquid (broth or water) as it helps the no-boil noodles soften and the squash cook. Let the lasagna rest after baking to set properly. For best results, use uniform 1-inch squash cubes. Leftovers keep in the fridge for up to 4 days and can be frozen for up to 3 months.

Nutrition

Keywords: butternut squash lasagna, quick lasagna, weeknight dinner, vegetarian lasagna, easy lasagna, ricotta, spinach, comfort food

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