This meatless lasagna is proof that comfort food doesn’t need to include meat to be deeply satisfying. Layer upon layer of roasted butternut squash, velvety cheese blends, caramelized onions, and hearty spinach creates a symphony of flavors in every bite. Rich, cheesy, savory, and slightly sweet—this lasagna is a cold-weather dream and a must-have for family dinners or holiday spreads. It’s so good, no one will miss the meat!
Ingredients for Creamy Four-Cheese Butternut Squash Lasagna Bake
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2 teaspoons olive oil (10 ml)
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2 small onions, thinly sliced
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2 teaspoons sugar (8 g)
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1/2 teaspoon salt (2.5 g)
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1 box frozen spinach, thawed and thoroughly drained (10 oz / 280 g)
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1/2 of a 15 oz tub part-skim ricotta cheese (7.5 oz / 215 g)
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1/2 cup fat-free cottage cheese (120 ml)
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1 large egg
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1 box lasagna noodles (1 lb / 450 g)
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1 jar marinara sauce, 24 oz (710 ml)
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3 cups roasted and mashed butternut squash (750 g)
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1/2 lb shredded reduced-fat mozzarella cheese (225 g)
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Grated Parmesan cheese for topping (as desired)
How to Make Creamy Four-Cheese Butternut Squash Lasagna Bake
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Heat olive oil in a large skillet over medium heat. Add the sliced onions, sugar, and salt.
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Sauté onions for about 2 minutes until they begin to soften, then reduce the heat to low. Continue cooking for 20 more minutes, stirring occasionally, until onions are caramelized and golden brown.
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Stir the drained spinach into the skillet with the onions and cook until heated through. Remove from heat.
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In a small bowl, mix together the ricotta cheese, cottage cheese, and egg until well combined. Set aside.
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Cook the lasagna noodles according to the package instructions. Drain and set aside.
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Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius).
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Begin assembling the lasagna in a 9×13 inch (23×33 cm) baking dish in the following order:
a. Spread a thin layer of marinara sauce on the bottom of the dish.
b. Add a layer of lasagna noodles, slightly overlapping them.
c. Spoon and spread a layer of mashed butternut squash evenly over the noodles.
d. Add another layer of noodles.
e. Spread the ricotta mixture in spoonfuls and smooth it out.
f. Add another layer of noodles.
g. Evenly distribute the spinach and caramelized onions mixture.
h. Top with the final layer of noodles.
i. Pour remaining marinara sauce over the top.
j. Sprinkle with shredded mozzarella cheese.
k. Finish with a generous dusting of grated Parmesan. -
Cover the lasagna loosely with foil, tenting it slightly so it doesn’t touch the cheese. Bake for 30 minutes covered. Remove foil and bake for another 30 minutes uncovered. Allow the lasagna to cool for at least 20 minutes before slicing to allow it to firm up for serving.
One Bite and You’ll Be Hooked
This roasted butternut squash lasagna brings together cozy, creamy, and savory elements that are perfect for chilly evenings or festive gatherings. The combo of four cheeses, rich marinara, and naturally sweet squash layered with pasta creates an irresistible, hearty meal. Serve it with a fresh green salad and crusty bread, and you’ve got a vegetarian showstopper that everyone at the table will rave about—no meat required.
