Butternut squash is a powerhouse for vitamins A and C so adding it to your lasagna gives it a nutritious boost (1). And using no-boil noodles is a big time saver, working best when the lasagna is saucy with plenty of moisture for the noodles to absorb. They may appear puny in the pan when assembling, but they really plump up during the cooking process. 

RD Tip: To freeze for later lunches, wrap individual portions tightly, seal in freezer bags, and store for up to 3 months.

Active time: 20 minutes | Total time: 1 hour 10 minutes

Butternut Squash Lasagna

Ingredients

• Cooking spray
• 2 (12-oz) packages frozen butternut or winter squash puree (about 3 cups), thawed
• 2 cups (490g) part-skim ricotta cheese
• 3/4 cup (185g) reduced-fat 2% milk
• 1 tbsp fresh sage, chopped
• 1/2 tsp salt
• 1/4 tsp freshly ground pepper
• 1 (10-oz or 285g) package frozen chopped spinach, thawed and squeezed dry
• 1 1/2 cups (170g) shredded reduced-fat mozzarella cheese
• 1/2 cup (55g) freshly grated Parmesan cheese
• 9 no-boil lasagna noodles

Directions

Preheat the oven to 400°F (200°C). Lightly spray a 13- x 9-inch baking dish with cooking spray.

Combine the squash, 1 cup ricotta cheese, milk, sage, 1/2 tsp salt, and pepper in a medium bowl. Combine the spinach, remaining 1 cup ricotta, 1 cup shredded mozzarella, and 1/4 cup grated Parmesan cheese in another medium bowl.

Spread 1 1/2 cups squash mixture in the bottom of the baking dish. Arrange 3 noodles over the sauce (noodles will appear small but will increase in size as they cook and absorb liquid). Top with 1 cup spinach mixture. Repeat 2 more times with 1 1/4 cups squash mixture, 3 noodles, and 1 cup spinach mixture. Sprinkle with the remaining 1/2 cup mozzarella and 1/4 cup Parmesan cheeses.

Cover with foil and bake for 30 minutes. Uncover and bake for another 15 minutes or until the lasagna is bubbly and the cheese browns. Let cool for 5 minutes. Cut into 8 portions.

Serves: 8 | Serving Size: 1 slice (4.5 inch-by-3.25 inch or 228g)

Nutrition (per serving): Calories: 311; Total Fat: 12g; Saturated Fat: 7g; Monounsaturated Fat: 3g; Polyunsaturated Fat: 1g; Cholesterol: 40mg; Sodium: 534mg; Carbohydrate: 36g; Dietary Fiber: 5g; Sugar: 5g; Protein: 19g

Nutrition Bonus: Potassium: 512mg; Iron: 11%; Vitamin A: 218%; Vitamin C: 21%; Calcium: 32%

Originally published August 22, 2016; Updated July 2026