Butternut squash and spinach lasagna with white sauce is basically my comfort food when the weather goes sideways. Cold outside? Make this. Friends coming over, but you forgot to buy pasta sauce? This is the golden ticket. It’s got veggies so you feel healthy (let’s ignore the cheese mountain). Plus, it freezes like a dream if you’re into prepping ahead. It took me forever to stop buying jarred sauce, but white sauce is way easier than it sounds. Oh, and if you’re overwhelmed by chopping squash—stick with me. It’s not as scary as it looks!
What are the best no-boil lasagna noodles?
Okay, listen. I tried so many brands, and trust me—not all no-boil noodles are the same. Some cook up perfectly tender, others turn your dreamy butternut squash and spinach lasagna with white sauce into something you could patch a tire with.
Here’s what worked for me: Barilla and De Cecco. They soak up the sauce without turning gummy, and they hold their shape even after freezing or reheating. The trick is making sure your sauce isn’t too thick—no-boil noodles need that extra moisture. If you’re in a rush or, like me, hate boiling noodles (so boring), go this route. By the way, I saw a cool trick on this invisible butternut squash spinach lasagna blog post—swap some noodles with extra squash slices. Fun if you want gluten-free-ish action.
“I swear, I’ve never had such a creamy, satisfying veggie lasagna. Even my meat-loving brother went for seconds!”
Can you make this lasagna ahead of time?
Absolutely, and honestly, it’s my favorite kind of meal to prep ahead. I’ll make the whole thing on a lazy Sunday, toss it in the fridge, and suddenly Tuesday night doesn’t feel like Monday’s sad little cousin. You have two real options: assemble and refrigerate (I recommend up to 2 days before baking), or bake it, cool, and then just toss a piece in the oven for a quick solo dinner. If you want to shake up your meal rotation further, try making a savory butternut squash burrito bowl gluten free recipe. Anyway, letting it sit in the fridge actually lets the sauce and flavors hang out and become friends—so it might taste even better!
Can you freeze this lasagna?
You betcha. I’m always freezing a chunk or two for “emergency” dinners (aka when I’m tired and hangry). After baking, let it cool totally—seriously, don’t skip that—or you’ll get weird ice crystals. Cut into portions, wrap them tight in foil, then slide in a freezer bag. Label it for your future self (because I always forget). To reheat, thaw overnight in the fridge and bake at 350°F until hot, or toss it straight into the oven (add a little extra time). This is basically magic for lunchboxes, too. Pro tip: A layer of spinach between the noodles freezes better than straight cheese. Guess the veggies are doing us a favor.
How to Cut Butternut Squash
I know, staring down that weird football-shaped squash can be intimidating. I used to dread it, too. Grab a sharp peeler and peel the whole thing—don’t bother with a paring knife, it’ll take forever. Chop off the ends so it stands up straight. Cut in half right across the middle, then slice each piece in half lengthwise. Scoop out the seeds (I always forget at least one), and then just slice it thin. The thinner, the better for layering. If you want to skip prep, almost every store now sells pre-cut squash. Not the cheapest, but I get it—time is money.
How to Make Butternut Squash Lasagna, Step by Step
Not gonna lie, my first try was a mess. But now, it’s smooth sailing every time. Here’s the short and sweet:
- Roast the squash slices until they’re golden. Makes your kitchen smell like Thanksgiving.
- Sauté fresh spinach in garlic. Toss in a dash of salt.
- Whip up the white sauce (flour, butter, milk, nutmeg). Don’t stress, it thickens fast.
- Layer noodles, sauce, squash, spinach, and cheese—repeat.
- Bake until bubbling and toasty on top.
Eat it piping hot. Or don’t. People say waiting makes it slice better, but who has that kind of patience? Serve with something bright, like this arugula salad with lemon vinaigrette. Balances the richness!
Serving Suggestions
- Pair with a crisp green salad for crunch.
- Nice with garlic bread if you’re in carb heaven mode.
- A glass of chilled sauvignon blanc goes surprisingly well.
- Finish with a scoop of sorbet if things got a little cheese-heavy.
Common Questions
Do I have to use fresh spinach?
Nope! Frozen spinach works. Just squeeze out the water or you’ll get runny lasagna.
How long will leftovers last in the fridge?
About 3-4 days, if you don’t polish it off sooner. Keep it sealed.
Can I make it gluten-free?
Sure can. Use gluten-free lasagna noodles and check your white sauce ingredients.
What cheese is best for this lasagna?
I normally use mozzarella and parmesan. Ricotta’s fab if you want a creamier vibe.
Any quick fix if the top looks too brown?
Tent with foil halfway through baking. Or just eat the crispy bits—honestly, those are gold.
This Lasagna Deserves a Spot at Your Table
There you have it—my not-so-secret strategy for creamy butternut squash and spinach lasagna with white sauce. Whether you want a fancier family dinner, an impressive potluck dish, or just an excuse for more cheese, this recipe delivers. Don’t forget, if you want to try a slightly different version check out the Roasted Butternut Squash Lasagna | Alexandra’s Kitchen. If you’re hooked on all things squash, peek at this creamy butternut squash soup recipe for your next comfort craving. Now go on and make it—your taste buds (and maybe your wallet) will thank you!
