Spinach Lasagne Recipe

I think lasagne is the ultimate family comfort food, but sometimes I want a version that feels a little lighter and more vibrant.

This particular spinach lasagne recipe replaces the traditional white sauce with a creamy, spiced butternut squash béchamel, creating layers that are rich in flavor and wonderfully golden in color. It’s an easy way to sneak extra vegetables into a hearty meal, perfect for family dinners where everyone enjoys something different. This version provides warmth and unique flavor that’s a welcome change from the usual.

Ingredients

• 300g (10.5 oz) dried lasagne sheets: Oven-ready sheets are highly recommended for ease, as they skip the step of pre-boiling the pasta. If using standard sheets, parboil them briefly before assembling to ensure they cook through evenly.
• 900g (32 oz) fresh spinach: This large quantity wilts down significantly when cooked. Be sure to thoroughly squeeze out all excess water from the cooked spinach, as this is critical to avoid a watery lasagne. You can substitute with 450g (16 oz) frozen chopped spinach, ensuring it’s fully thawed and squeezed dry.
• 1 tbsp olive oil, 2 cloves garlic minced, and 1 medium onion finely chopped: These aromatics form the flavor base for the spinach filling. Cook them until softened and fragrant to build depth. Red pepper flakes (optional) can be added here for a subtle warmth to balance the sweetness of the squash.
• 500g (18 oz) whole milk ricotta cheese, 100g (3.5 oz) grated Parmesan cheese, and 200g (7 oz) shredded mozzarella cheese: Use whole milk ricotta for creaminess and less water content; avoid low-fat versions, which can make the filling watery. The combination of Parmesan (for sharp flavor) and mozzarella (for stretch and melt) is essential for the classic cheesy layers.
• 1 large egg, 1 tsp salt (divided), 0.5 tsp black pepper (divided): The egg binds the ricotta mixture together, ensuring the filling holds its shape when sliced. Adjust seasoning based on the saltiness of your cheese; taste as you go.
• 400g (14 oz) butternut squash puree: This vibrant puree replaces the traditional white béchamel sauce, adding sweetness, creaminess, and a lovely golden color. You can easily make this by roasting a small butternut squash (approx. 600g raw weight) until tender and pureeing the flesh; pre-made puree is also an option for convenience.
• 60g (4 tbsp) unsalted butter and 60g (0.5 cup) all-purpose flour: These form the base roux for the butternut squash béchamel, providing essential thickening. Ensure the butter and flour cook for a minute or two before adding liquids to prevent a raw flour taste.
• 700ml (3 cups) whole milk, warmed, and 120ml (0.5 cup) vegetable broth: Warming the milk slightly helps prevent lumps from forming when whisked into the roux; whole milk yields the creamiest sauce. The vegetable broth adds an extra layer of savory depth to balance the sweetness of the squash in this healthy lasagne recipe.
• Spices and Herbs: 0.5 tsp ground nutmeg, 0.25 tsp ground cinnamon, 0.25 tsp white pepper, 0.5 tsp salt, and 8-10 fresh sage leaves, finely chopped: The nutmeg and cinnamon complement the butternut squash perfectly, creating a warm, fall-inspired flavor profile. Fresh sage leaves add a fragrant, earthy note that pairs beautifully with both the squash and the spinach.

Instructions

Follow these steps to create this family-friendly spinach lasagne recipe with vibrant butternut squash béchamel layers.

1. Prepare the Butternut Squash Puree. Preheat oven to 200°C (400°F). Halve the butternut squash, remove the seeds, brush cut sides with olive oil, and roast cut-side down for 30-40 minutes until very tender. Scoop out the flesh and puree until completely smooth; measure out 400g for the béchamel and set aside.
2. Make the Spinach Filling. Heat 1 tbsp olive oil in a large pan over medium heat; sauté the chopped onion until softened (5 minutes), then add minced garlic and optional red pepper flakes. Add the fresh spinach in batches, wilting it down, then cook until all liquid evaporates (this is crucial for a non-watery lasagne). Transfer cooked spinach to a colander and press firmly with a spoon or your hands to remove all excess liquid.
3. Combine the Cheesy Layers. In a large bowl, combine the squeezed spinach with the ricotta, 100g Parmesan, shredded mozzarella, the egg, 0.5 tsp salt, and 0.25 tsp black pepper. Stir until thoroughly combined; ensure the mixture is evenly seasoned.
4. Make the Spiced Butternut Squash Béchamel Sauce. Melt 4 tbsp unsalted butter in a large saucepan over medium heat; whisk in 0.5 cup all-purpose flour and cook for 1-2 minutes until a pale roux forms. Gradually whisk in 3 cups warmed whole milk and 0.5 cup vegetable broth until smooth, then bring to a gentle simmer, stirring continuously until thickened. If the sauce seems too thick, whisk in a splash of warm milk or broth to thin it out slightly. Remove from heat and whisk in the 400g butternut squash puree, 0.5 tsp ground nutmeg, 0.25 tsp ground cinnamon, 0.25 tsp white pepper, 0.5 tsp salt, and the finely chopped sage leaves until fully incorporated.
5. Assemble the Lasagne. Preheat oven to 190°C (375°F). Lightly grease a 9×13 inch baking dish. Spread about one-third of the butternut squash béchamel evenly on the bottom of the dish; top with a layer of lasagne sheets. Spread half of the spinach-cheese mixture evenly over the pasta; repeat layers: béchamel, pasta, remaining spinach-cheese mixture. Finish with the remaining butternut squash béchamel, final layer of pasta, and generously sprinkle with extra grated Parmesan cheese.
6. Bake and Rest. Cover the baking dish loosely with aluminum foil and bake for 30 minutes; remove foil and bake for an additional 20-25 minutes, or until golden brown and bubbly. Let this spinach lasagne recipe rest for at least 15-20 minutes after baking before slicing; this crucial step allows the layers to set properly, ensuring clean, intact slices. Garnish with fresh sage leaves and nutmeg if desired.

The Butternut Squash Béchamel Twist: Why It Works

This vibrant, spiced béchamel is what makes this spinach lasagne recipe truly special. It offers a healthier, vibrant take on a classic comfort food, replacing heavy cream sauces without sacrificing texture.

• Creaminess without the heaviness: The natural starches in butternut squash create a thick, creamy texture that mimics traditional béchamel, offering a lighter alternative to heavy dairy-based white sauces.
• Hidden nutritional value: This twist is an easy way to incorporate extra vegetables and vitamins (like Vitamin A) into a family-friendly meal.
• Seasonal flavor pairing: The squash’s natural sweetness, enhanced by spices like nutmeg and cinnamon, creates a sophisticated, autumnal flavor profile. It pairs perfectly with the savory spinach and salty cheeses in this specific spinach lasagne recipe.
• Color and appeal: The vibrant orange hue of the sauce makes the lasagne visually appealing, transforming a standard green and white dish into something special.

Make-Ahead Tips for Easy Weeknight Meals

Making this spinach lasagne recipe ahead can simplify your weeknights significantly. You can prepare elements in advance or assemble the entire dish for later.

• Preparing ahead: The spinach filling and butternut squash béchamel can be made completely up to 2 days in advance. Store separately in airtight containers in the refrigerator. The béchamel may thicken upon chilling; gently reheat and thin slightly with milk or broth before assembly.
• Full assembly and refrigeration: For best results, assemble the entire lasagne in the baking dish, cover tightly, and refrigerate for up to 24 hours before baking. Add 10-15 minutes to the initial baking time if baking directly from cold.
• Freezing options: This lasagne freezes exceptionally well, making it ideal for meal prep. You can freeze the fully assembled but unbaked lasagne for up to 3 months. Thaw overnight in the refrigerator before baking, or add significant time (up to 1.5 hours) if baking from frozen.

FAQs about this Spinach Lasagne Recipe

Q: Why do I have to squeeze the spinach?

A: Spinach contains a lot of water. If you don’t squeeze it properly, this liquid will release during baking and turn your lasagne layers watery, resulting in a soggy, poorly set dish.

Q: Can I use different cheeses in the filling?

A: Yes, you can substitute the Parmesan for Pecorino Romano for a sharper flavor. For a vegetarian option, you could also add some goat cheese for a tangy note that pairs well with spinach. Keep the ricotta as it provides structure.

Q: Can I use frozen butternut squash puree?

A: Yes, pre-made frozen or canned puree works well. Ensure any frozen puree is thawed completely and measured accurately (400g) before using in this spinach lasagne recipe. Fresh roasting provides a slightly sweeter, richer flavor.

Q: What if I don’t have oven-ready lasagne sheets?

A: Boil standard dried sheets in salted water for half the time recommended on the package (usually about 5-7 minutes) until pliable but still firm (al dente). Drain well and layer as instructed; avoid overcooking, as they will finish cooking in the oven.

Q: Why do I need to warm the milk before making the béchamel?

A: Adding cold milk to a hot roux can cause clumping. Warming the milk slightly helps create a smoother sauce by reducing the temperature shock.

Q: How long should I let the lasagne rest after baking?

A: Resting for 15-20 minutes is crucial. This allows the hot, bubbly layers to cool down and set, preventing the lasagne from collapsing when you try to slice it. For easy family dinners, I sometimes make individual portions in smaller dishes so I don’t have to wait as long for it to set.

Conclusion

This spinach lasagne recipe with spiced butternut squash béchamel is a flavorful, vibrant twist on a classic comfort meal, perfect for healthy family dinners. Pin this recipe to save it for later when you need an easy, hearty dish!

spinach lasagne recipe

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• Author: Lily Carter
• Total Time: 120 minutes
• Yield: 8 servings 1x
• Diet: Vegetarian

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Description

A vibrant vegetarian lasagne featuring a creamy, spiced butternut squash béchamel instead of a traditional white sauce, layered with spinach and a three-cheese filling for a comforting yet lighter meal.

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Ingredients

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• 300g (10.5 oz) dried lasagne sheets (oven-ready recommended)
• 900g (32 oz) fresh spinach (or 450g frozen, thawed and squeezed)
• 1 tbsp olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 500g (18 oz) whole milk ricotta cheese
• 200g (7 oz) shredded mozzarella cheese
• 100g (3.5 oz) grated Parmesan cheese
• 1 large egg
• 1 tsp salt, divided
• 0.5 tsp black pepper, divided
• 400g (14 oz) butternut squash puree
• 60g (4 tbsp) unsalted butter
• 60g (0.5 cup) all-purpose flour
• 700ml (3 cups) whole milk, warmed
• 120ml (0.5 cup) vegetable broth
• 0.5 tsp ground nutmeg
• 0.25 tsp ground cinnamon
• 0.25 tsp white pepper
• 8–10 fresh sage leaves, finely chopped

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Instructions

1. Roast Squash and Prepare Puree: Preheat the oven to 200°C (400°F). Halve a butternut squash, remove seeds, and roast until tender (30-40 minutes). Scoop out the flesh and puree until smooth; measure 400g for the sauce.
2. Cook Spinach Filling Base: Heat olive oil in a pan over medium heat. Sauté the onion for 5 minutes until soft, then add minced garlic. Add fresh spinach in batches until wilted, ensuring all liquid evaporates. Transfer spinach to a colander and squeeze firmly to remove excess moisture.
3. Prepare Cheesy Spinach Filling: In a large bowl, combine the squeezed spinach, ricotta cheese, mozzarella cheese, Parmesan cheese, egg, and the seasonings. Stir well until thoroughly combined and evenly seasoned.
4. Make Spiced Butternut Squash Béchamel: Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1-2 minutes to form a pale roux. Gradually whisk in warmed milk and vegetable broth until smooth. Simmer, stirring continually, until the sauce thickens. Remove from heat and incorporate the butternut squash puree, nutmeg, cinnamon, white pepper, and chopped sage leaves.
5. Assemble the Lasagne: Preheat oven to 190°C (375°F). Spread one-third of the béchamel in a greased 9×13 inch baking dish. Layer with lasagne sheets, then half of the spinach-cheese mixture. Repeat the layers: béchamel, pasta, remaining spinach-cheese mixture. Top with the final layer of pasta, remaining béchamel, and extra Parmesan cheese.
6. Bake and Rest: Cover the dish loosely with foil and bake for 30 minutes. Remove the foil and bake for another 20-25 minutes, until golden and bubbly. Allow the lasagne to rest for 15-20 minutes before slicing to let the layers set properly.

Notes

To avoid a watery lasagne, it is critical to squeeze all excess moisture out of the cooked spinach. The lasagne can be assembled up to 24 hours in advance and stored in the refrigerator before baking. Resting for 15-20 minutes after baking allows the layers to set, ensuring clean slices.

• Prep Time: 45 minutes
• Cook Time: 55 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Italian-American

Nutrition

• Serving Size: 1 serving
• Calories: 470 calories
• Sugar: 8 g
• Sodium: 600 mg
• Fat: 24 g
• Saturated Fat: 14 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 38 g
• Fiber: 5 g
• Protein: 22 g
• Cholesterol: 60 mg