Butternut squash lasagna

Three-Cheese Butternut Squash Lasagna

Course Dinner
Cuisine Italian
Keyword butternut squash, lasagna, vegetarian lasagna
Prep Time 45 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Servings 9
Calories 300 kcal
Author Jennifer Pullman


  • 9 lasagna noodles
  • 3 cups butternut squash chunks
  • 5 ounce packages of baby spinach
  • 4 tablespoon Mascarpone Cheese
  • 1/2 cup shredded Mozzarella Cheese
  • 1 cup Ricotta Cheese
  • 4 ounces shaved or shredded Parmesan Cheese
  • 1 cup skim milk
  • 1 clove garlic minced
  • 1 Tablespoon flour
  • 4 teaspoons olive oil will use separately


Squash Mixture:

  1. Toss butternut squash chunks with 2 teaspoons olive oil.
  2. Place butternut squash in a 375 degree F oven to roast for 45 minutes or until soft.
  3. Meanwhile, cook lasagna noodles according to package directions.

  4. When the butternut squash is soft ( you get easily put a fork through it) remove from the squash from the oven and let cool.

  5. When squash is cooled mash with a potato masher and add Mascarpone Cheese and mix well.


  1. In a sauté pan heat 1 teaspoon of olive oil of medium heat.
  2. Add washed and dried spinach to the sauté pan.
  3. Cook spinach until wilted, remove from heat.
  4. Stir spinach into ricotta cheese.

Parmesan Cheese Sauce:

  1. Heat 1 teaspoon olive oil over medium heat.
  2. Add in 1 clove garlic minced and cook for 1-2 minutes.
  3. Slowly add in flour, stirring to make a roux.
  4. Slowly whisk in milk, heat until scalded.
  5. Remove from heat and slowly add in 1/4 cup (2 ounces) of Parmesan Cheese and stir until melted.

Assemble Lasagna:

  1. In a 9x9 inch baking pan spread about 1/4 cup of Parmesan Cheese sauce to coat pan.
  2. Place three noodles on the bottom of the pan, trim to fit pan.
  3. Spread butternut squash mixture on the noodles.
  4. Add another layer of noodles.
  5. Next spread in ricotta/spinach mixture.
  6. Add the last layer of noodles.
  7. Pour remaining parmesan cheese sauce over the top layer of noodles.
  8. Add mozzarella cheese and remaining parmesan cheese to the top.
  9. Bake in a preheated 350 degree F oven for 20-30 minutes or until cheese melts and is bubbly.

Recipe Notes

Nutrition Facts
Three-Cheese Butternut Squash Lasagna
Amount Per Serving (1 g)
Calories 300 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 7g44%
Cholesterol 34mg11%
Sodium 295mg13%
Potassium 403mg12%
Carbohydrates 31g10%
Fiber 2g8%
Sugar 3g3%
Protein 15g30%
Vitamin A 6837IU137%
Vitamin C 14mg17%
Calcium 341mg34%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.