Butternut Squash and Zucchini Lasagna

  • Jan 20, 2017
Butternut Squash and Zucchini Lasagna

Excited to share this Butternut Squash, Zucchini, and Spinach Lasagna! After a few attempts experimenting with this combination, I’ve finally come up with a recipe that fits the bill! What a combo right? I bought squash and zucchini and wanted to make separate dishes out of them until it dawned on me that they would go perfectly together. I’m sure you’re going to love it, and the video of it makes it so easy to visualize how it all comes together. 

Servings: 6

Butternut Squash Filling

1.5 cups of butternut squash puree (bake a medium sized butternut squash or use canned puree)

¾ cup ricotta cheese

¼ cup milk

1/8 teaspoon salt

1/8 teaspoon pepper

1/8teaspoon nutmeg

Spinach Ricotta Filling

¾ cup ricotta cheese

½ cup mozzarella cheese

1 bag of frozen spinach (be sure to drain the water out of it)

1 clove of minced garlic

1/8 teaspoon salt


2 zucchinis thinly sliced

1 cup shredded mozzarella cheese

¼ cup Parmesan cheese

6 sheets of lasagna noodles



Add the butternut squash to a Vitamix or food processor. Then add the rest of the ingredients for the filling mentioned above. Blend until it’s smooth in texture. If it’s too thick you can add a bit of milk or cream to make it smooth but not liquid-y.

Then prepare the spinach ricotta filling. After spinach has thawed be sure to let out all the water. In a large bowl add the spinach with mozzarella, ricotta cheese, garlic, salt and pepper. Mix until well combined.

Be sure to heat the oven to 375 degrees.  As for the baking dish, I am using a 3 Quart oblong glass dish. Now let’s layer this puppy!

Here’s the order you should follow:

Spread some of the butternut squash filling on the bottom of the dish (be generous but be sure to save enough for 2 or more layers). Add some mozzarella (I like my lasagna to be really cheesy so you can add as little or as much as you’d like!).  Top it with one layer of lasagna noodles. Then add a layer of the spinach filling, then sprinkle mozzarella, then a layer of zucchini and REPEAT starting back with the butternut squash. Finish it off with mozzarella, Parmesan, and a sprinkle of basil. 

Cover the dish with foil and bake it for 30-35 minutes. Be sure to check on it periodically to ensure melted cheese hasn’t seeped through the cracks. Once it’s done cooking let it cool for at least 10 minutes and you’re ready to dive in.

Bon appetite!

Leave a comment