Butternut Squash Lasagna
Rich and nutty Butternut Squash Lasagna with spinach and mushroom is a comforting vegetarian lasagna layered with a creamy ricotta filling and a homemade butternut squash Alfredo sauce. This loaf pan lasagna for two can be made ahead of time for a hearty fall dinner or a Thanksgiving lasagna.
My lasagna for two is one of my popular recipes on my site and for good reason.
It’s a loaf pan lasagna scaled down as a pasta dinner for two with only 4 slices.
Because it such a great hit, I started thinking about other flavors I could make, like this Butternut Squash Lasagna.
It’s a rich and nutty vegetarian lasagna with a creamy spinach ricotta filling and butternut squash Alfredo sauce.
This butternut squash lasagna recipe has been on my list to make as a Thanksgiving lasagna for years.
Every November I have every intention of making it. Every November I get too busy.
Not this year! I wanted to expand my vegetarian Thanksgiving recipes beyond my stuffed butternut squash and mushroom gravy.
If you find yourself cooking a Thanksgiving for two this year and don’t want to do stuffed Cornish hen, turkey tenderloin, or even roasted turkey legs, then this small lasagna is for you!
Of course it’s not just reserved for holiday dinners. You can also make it as a comforting Sunday supper in the fall or winter when butternut squash is in season.
I call it a dinner for two because a lot of people including myself eat 2 slices per meal. However, some of you tell me you only eat 1 slice at a time.
If that’s the case for you, that means you have more for lunch the next day. Or freeze each remaining slice and serve it for a future dinner.
What size pan do I need for small batch lasagna?
I baked my lasagna recipe for two in a 9×5 loaf pan. This is the perfect size for a small batch lasagna because it makes 4 slices.
Leftovers will depend on who’s eating dinner and how large your appetite is. If two people eat two slices each, there won’t be leftovers.
However, if you only eat one slice each or if you’re serving only one person, then you’ll have extra for lunch the next day.
Ingredients For Butternut Squash Lasagna
Here’s what you need to make your butternut squash and spinach lasagna:
- Butter: Fat needed for the base of your Alfredo sauce
- Butternut squash: A nutty fall vegetable. Look for a small one, roughly 1 pound (although you’ll only use about half). Then check out my roasted butternut squash and roasted butternut squash seeds to use up the extras.
- Heavy whipping cream: Liquid used to make the sauce. No flour needed as the sauce thickens while the cream reduces.
- Parmesan cheese: Use freshly shredded Parmesan, not the stuff from the green can
- Lemon juice: Cuts through the richness of the sauce
- Lasagna noodles: Can use regular or no boil
- Olive or vegetable oil: Used to sauté the vegetables
- Button mushrooms: Because this is a vegetarian lasagna, the mushrooms help add some meatiness to the filling
- Onion and garlic: Aromatics to make dinner taste delicious
- Fresh spinach: I opted for fresh spinach leaves which will shrink greatly after sautéing.
- Ricotta cheese: A smooth, creamy cheese used for the filling
- Egg: Adding an egg helps bind the filling so it doesn’t ooze out everywhere when cutting plus adds some extra creaminess from the yolk
- Mozzarella cheese: A melty cheese to complete your lasagna
- Sage: Adds some freshness to the dish. Can use other herbs such as thyme or rosemary
What is the difference between no boil noodles and regular?
As the name states, no boil noodles means you can layer them uncooked because they’ll absorb the sauce and soften while baking.
Regular lasagna noodles usually require boiling ahead of time before assembling.
I like to use no boil noodles simply to save time, but there’s no right or wrong answer. Just as long as you prepare your noodles properly.
How To Make Butternut Squash Lasagna
Here’s how you make your butternut squash lasagna recipe:
Saute butternut squash until softened then blend with heavy cream and Parmesan cheese to make your butternut squash alfredo.
Boil noodles if using regular pasta. You can skip this step if using no boil.
Cook mushrooms, onion, spinach, and garlic until done.
Whisk together ricotta, egg, mozzarella, and sage until smooth then stir in cooked vegetables.
Spread some of the sauce into the bottom of your loaf pan then add two noodles on top.
Add half of the ricotta mixture on top of the noodles then spread more sauce on top. Top with 2 more noodles. Add the remaining ricotta mixture and more sauce.
Top with the last 2 noodles and sauce. Sprinkle with mozzarella and Parmesan then cover with foil.
Bake at 375F for 20-30 minutes. Remove the foil then bake another 15 minutes or until fork tender.
Cool for 15 minutes before serving.
Refrigerate any leftover lasagna in an airtight container for up to 5 days.
Can you make butternut squash lasagna ahead of time?
Making homemade lasagna can be time consuming, so yes you can absolutely make your small lasagna ahead of time!
There are several ways you can do it:
- Make the butternut alfredo sauce up to 3 days ahead of time.
- Make the ricotta filling up to 3 days.
- Fully assemble and refrigerate the lasagna before baking for up to 2 days. You will need to add more baking time as it’ll be cold going into the oven.
Choose the method(s) that best fit your schedule.
How To Freeze Butternut Squash Lasagna
Ideally you’d want to freeze your Thanksgiving lasagna before cooking to prevent the noodles from getting too mushy from overcooking.
However, you can also freeze a baked lasagna so all you’d have to do is reheat the leftovers.
Either way, wrap your pan with plastic wrap first then cover tightly with aluminum foil. If you can fit your small pan into a freeze bag, even better.
Freeze for up to 3 months.
To cook frozen lasagna, let it thaw in the refrigerator overnight then let it sit at room temperature for about 30 minutes while you preheat the oven.
It’ll likely still be a bit cold, so you’ll need more baking time. Follow the cooking time as instructed, check for doneness, then cook in 15 minute increments until done.
What To Serve With Thanksgiving Lasagna
Now that your butternut squash and spinach lasagna is done, what do you serve with it? Here are some of my Thanksgiving sides you can make:
Butternut Squash Lasagna
Rich and nutty Butternut Squash Lasagna with spinach and mushroom is a comforting vegetarian lasagna layered with a creamy ricotta filling and a homemade butternut squash Alfredo sauce. This loaf pan lasagna for two can be made ahead of time for a hearty fall dinner or a Thanksgiving lasagna.
Ingredients
Butternut Squash Alfredo (Can make ahead up to 3 days)
- 1 tablespoon unsalted butter
- 2 cups cubed butternut squash (roughly half of a small butternut squash)
- 1 clove garlic, minced
- 1 cup heavy whipping cream, room temperature (do not substitute)
- 3/4 cup shredded Parmesan cheese, room temperature
- 1 tablespoon lemon juice
Lasagna
- 6 uncooked lasagna noodles (preferably no boil)
- 1 tablespoon olive or vegetable oil
- 4 large button mushrooms, sliced
- 1/2 cup diced white or yellow onion
- 3 cups fresh spinach leaves
- 1 garlic clove, minced
- 1 cup full-fat ricotta cheese, room temperature
- 1 large egg, room temperature
- 1 cup shredded mozzarella cheese, room temperature
Instructions
Make the sauce:
- Melt butter in a large skillet. Add the butternut squash and a pinch of salt. Cover and cook until softened, about 10-12 minutes.
- Remove the lid and add the garlic. Cook for 1 minute.
- Slowly whisk in the cream then the cheese. Bring to a boil.
- Stir in the lemon juice then remove from the heat then transfer to a blender (or use an immersion blender). Puree until smooth. If it's too thick, add more cream.
- Measure out 2 + 1/4 cups sauce for the lasagna. Save any extra for another recipe.
If making sauce ahead of time, cool completely then refrigerate until ready to use. Reheat the sauce before using, adding some more cream if the sauce thickened too much.
Make the lasagna filling:
- Preheat oven to 375F. Have a 9x5 loaf pan ready.
- If using no boil lasagna noodles, you don't need to cook them.
If using traditional noodles, bring a large pot of water to a boil. Add the lasagna noodles and a big handful of salt. Cook until al dente, about 5-8 minutes. Do not overcook. Drain and cool. - In a large skillet, heat the oil. Once hot, cook the mushrooms, onion, and a big pinch of salt until brown and softened, about 5-8 minutes.
- Add the spinach leaves and another pinch of salt. Cook until wilted and has shrunk in size. Add the garlic and cook 1 more minute until brown.
- Meanwhile, in a large bowl whisk together the ricotta, egg, 1/2 cup mozzarella, 2 tablespoons parmesan, sage, and salt.
- Once all cooked, stir the vegetables into the ricotta mixture.
Assemble and cook:
- Spread 1/4 cup sauce onto the bottom of the loaf pan into a thin layer. Add 2 noodles to cover the bottom, depending on noodle width. If the noodles are too long, break off the ends to fit.
- Spread half of the ricotta mixture on top of the noodles then spread 3/4 cup sauce on top. Top with 2 more noodles. Add the remaining ricotta mixture and another 3/4 cup sauce.
- Top with the last 2 noodles then cover with the remaining 1/2 cup sauce. Sprinkle with the remaining 1/2 cup mozzarella and 1/4 cup parmesan cheeses.
- Cover tightly with foil. If using traditional noodles, bake for 20 minutes or until noodles are tender (use a toothpick or small sharp knife to test). If using no boil noodles, bake for 30 minutes.
- Remove the foil and bake another 15 minutes or until the top is browned. Let sit about 15 minutes before cutting and serving. Garnish with sage, if desired.
Refrigerate leftovers in an airtight container for up to 5 days.
Notes
- Not sure how to cut your butternut squash? Check out photos for Roasted Butternut Squash then make Roasted Butternut Squash Seeds afterwards.
- If you have extra sauce, check out my Butternut Squash Pasta.
- Don't want butternut? Check out my traditional Lasagna For Two.
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