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Butternut Squash Lasagna with Marinara Sauce - vegetarian Thanksgiving

Butternut Squash Lasagna with Marinara Sauce

Adapted from Cooking Light | My Recipes
Course Main Course
Cuisine American, Italian
Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 25 minutes
Servings 8 servings
Calories 428kcal
Author Manju


For the Lasagna:

  • 10 Lasagna Noodles

For the Squash Filling:

  • 1 tablespoon Olive Oil
  • 2 cloves Garlic minced
  • 1 Yellow Onion sliced thin
  • 5 cups Spinach roughly chopped
  • 1 Butternut Squash peeled and cubed (1 inch pieces)
  • ½ teaspoon Salt
  • Crushed Black pepper to taste

For the Cheese Spread:

  • 2 Eggs
  • 8 oz Ricotta Cheese
  • ¼ cup Milk
  • ½ teaspoon Garlic Powder
  • ¼ teaspoon Crushed Red Chillies
  • ¼ cup Finely Chopped Parsley
  • ½ cup Grated Parmesan
  • Salt to taste
  • Crushed Black pepper to taste

For the Marinara Sauce:

  • 3 tablespoon Olive Oil
  • 2 cloves Garlic crushed
  • ½ Yellow Onion chopped
  • 1 can Fire Roasted Tomatoes 16 oz can
  • 1 can San Marzano Crushed Tomatoes 28 oz can
  • Salt to taste
  • Crushed Black Pepper to taste
  • 1 cup Grated Parmesan
  • Cooking Spray


  • Cook the lasagna noodles as per package instructions. Drain and keep.

To make the marinara sauce:

  • Heat the oil in a heavy bottomed pan. Add the garlic and onions and saute well. Add the tomatoes, salt and pepper and simmer for about 30 mins or so.

To make the squash filling:

  • Cook the squash in the microwave with enough water to cover it fully, until it is soft. Drain the water and keep aside.
  • Heat the oil and add the onions and garlic to it. Sauté until onions are translucent.
  • Add the spinach and once it wilts, add the cooked squash to it along with salt and pepper. Mix well Remove from heat and keep aside.

To make the cheese spread:

  • Combine all the ingredients in a bowl and mix with a fork until well combined.

To assemble:

  • Preheat the oven to 375F.
  • In a lasagna pan, spray some cooking spray on all sides.
  • Spread ¼ of the marinara sauce at the bottom. Arrange three lasagna sheets. Spread a ½ of the squash mixture over it. Spread ½ of the cheese mixture over the squash mixture. Pour ¼ of the marinara sauce over it and layer with three more lasagna sheets.
  • Repeat with the rest and end with the last set of lasagna sheets. (You will have one extra, that is ok, it was just in case one of your other sheets tore)
  • Top with the remaining marinara sauce and the 1 cup of grated parmesan cheese. Cover with aluminum foil. Bake covered with foil for about 30 mins or so.
  • Remove foil and bake again for another 15 mins or so.
  • Serve warm.


The unbaked lasagna can be frozen. Thaw to room temperature before baking.


Serving: 0.125g | Calories: 428kcal | Carbohydrates: 49g | Protein: 20g | Fat: 18g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 645mg | Potassium: 781mg | Fiber: 5g | Sugar: 8g | Vitamin A: 12419IU | Vitamin C: 33mg | Calcium: 393mg | Iron: 3mg