Butternut Squash + Spinach Lasagna (Vegetarian + Gluten Free)



  • 1 box of brown rice lasagna noodles
  • 2 cups butternut squash (cubed)
  • 2 cups tomato sauce
  • 1 cup ricotta
  • 1 cup spinach
  • 1/4 cup shredded mozzarella or cheddar cheese
  • 1 garlic clove (minced)
  • 1 tsp sea salt
  • 1 tsp pepper


  1. Use a large pot for the lasagna noodles. Fill with water, bring to boil + cook your noodles according to instructions on the box (as all brands are different). Strain + rinse with cold water 
  2. In the meantime, boil another pot of water for the squash. Add squash once water has boiled + cook for 10 minutes or until squash is fully cooked. Pour over strainer and run under cold water
  3. Place ricotta + spinach in a food processor and blend until fully combine 
  4. Clean food processor. Next, add in the butternut squash along with the garlic, sea salt + pepper. Blend until fully combined 
  5. Use a medium sized baking dish (I used a 6x8 casserole dish). Spread 1 cup of the tomato sauce evenly on the bottom of the dish. Top with lasagna noodles evenly to cover the sauce
  6. Next, top the noodles with all of the spinach ricotta mixture. Spread evenly to cover. Top with another layer of the noodles to cover entirely
  7. Top with all of the butternut squash mixture and spread evenly. Top with a final layer of the noodles
  8. Finally, add on the remaining amount of tomato sauce (1 cup), spread evenly on top of the noodles and sprinkle the shredded cheese throughout the top
  9. Cook for 30 minutes at 350. Let cool before storing in the fridge


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