gotham kitchen


butternut squash and spinach lasagna

A few times a year I become obsessed with an ingredient and pretty much have to have it in everything I eat. This time of year, it’s always butternut squash. I buy a large one once a week (at least) and it usually takes us through 2 complete meals plus leftovers for our lunches the next day. This butternut squash and spinach lasagna is extremely hearty and is perfect for a one-pot winter meal. You can also experiment with adding different veggies (cauliflower would be sooo good) and cheeses (ricotta!).

butternut squash and spinach lasagna - gotham kitchen

butternut squash and spinach lasagna
Prep time
Cook time
Total time
Recipe type: Main
Cuisine: Italian
Serves: 6 servings
  • 1 package whole wheat or regular lasagna noodles
  • 1 medium butternut squash, peeled and diced
  • 3 cloves garlic, diced
  • 3 cups of milk (I used whole milk, but you could use any)
  • ½ cup of parmesan cheese
  • 2 cups of mozzarella cheese (or one 8oz package)
  • 2 tablespoons butter
  • 1 tablespoon extra-virgin olive oil
  • 2 tablespoons flour
  • 2 cups of fresh spinach, chopped
  • salt and pepper, to taste
  1. Preheat oven to 400 degrees. In a medium bowl, toss diced butternut squash, olive oil, salt and pepper until well combined. Spread evenly on cookie sheet and place on top rack of the oven. Cook about 20 minutes or until squash is soft and starting to turn golden brown.
  2. Meanwhile, in a large sauce pot cook butter and garlic over medium-high heat until garlic is fragrant, but not brown. Add milk and reduce heat to medium-low. Once milk begins to simmer, slowly add flour and parmesan cheese to thicken. Once it's an alfredo sauce consistency, remove from heat and set aside.
  3. Fill a large pot with water and bring to a boil. Quickly cook 6-9 lasagna noodles until flexible, but not cooked through. Set aside.
  4. Once butternut squash is cooked, reduce oven heat to 350 degrees. Grease a 9x13 baking dish and begin layering noodles, alfredo sauce, spinach, butternut squash, and mozzarella cheese. It doesn't have to be in this order, just make sure the sauce covers the noodles well and the top is covered in a good layer of mozzarella. I also added fresh cracked pepper to the top.
  5. Cover with aluminum foil and cook for 30 minutes. Remove foil and cook an additional 30 minutes or until cheese is golden and bubbly on top. Serve immediately

one-pot skillet lasagna

I’m a huge fan of one-pot meals. HUGE. And this one is the king of them all. I know, you’re probably thinking, “Pasta and marinara sauce? Been there, done that. Boring.” But this is far from your typical boil-water-cook-pasta-mix-with-jarred-sauce recipe. This one uses the juices from the tomato sauce to cook the pasta, creating the most delicious tomato-ey pasta you’ve ever had. AND it takes less than 30 minutes to get on the table. How can you beat that?

  • 1 tablespoon olive oil
  • 1 jar (24 oz) marinara sauce (I like Newman’s best, but use your fave!)
  • 1 cup water
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 2 cloves garlic, minced (powdered is good too, use 1/2 tsp)
  • 1 box (16 oz) of penne pasta
  • Salt and ground black pepper, to taste
  • 1 cup shredded mozzarella cheese
  • 1/4 cup freshly grated Parmesan
  • 1 cup part-skim or low fat ricotta cheese
  • 2 tablespoons fresh basil leaves, chopped


  • Heat olive oil in a large skillet over medium high heat. Add garlic and cook until fragrant.
  • Add entire box of pasta to skillet, followed by tomato sauce, oregano, basil, and red pepper flakes; season with salt and pepper to taste. Give it a good stir.
  • Bring to a simmer and stir in 1 cup water. Bring to a boil and cover. Reduce heat and simmer until pasta is cooked through, about 10-15 minutes. Add additional water as needed.
  • Remove from heat. Stir in mozzarella and Parmesan until combined. Using a large spoon, top with dollops of ricotta. Place under broiler on low until ricotta firms.
  • Top with fresh chopped basil and serve!