Roasted Butternut Squash and Spinach Skillet Lasagna

Roasted Butternut Squash and Spinach Skillet Lasagna

Summer was delightful, but I’m welcoming fall with open arms and this Roasted Butternut Squash and Spinach Skillet Lasagna. It is the perfect baked pasta for busy fall weeknights or a Sunday dinner. Seasonal roasted butternut squash and spinach jive with a creamy sauce and lasagna noodles. I love that this all comes together in one pan making clean up super easy. It’s so yummy, a little cheesy, and adaptable! You can use mild Italian sausage or sweet Italian sausage. Stick with the lasagna noodles or choose a short pasta like cavatelli to transform this into a pasta bake of sorts.

Like this.

If your large skillet can fit in your fridge, or you want to transfer it to a baking dish, this is also a great dish to make ahead and do the final step in the oven when the time comes. Skillet lasagnas are simply genius. I love ’em!

Why am I LOVING skillet lasagnas?

  • One pan cooking.
  • Fast cooking.
  • My kids will eat always eat this because they like their food deconstructed and this dish lends to that.
  • Adaptable and flexible. For instance, If you have a family member that doesn’t eat squash you can easily work around the squash when you serve this, but I highly recommend those picky eaters give it a try.
  • Go light on the carbs, or leave out the meat. Take your pick from the skillet and everyone is happy.

The Things:

  • Cutting board and knife
  • Oven safe skillet
  • Stock pot
  • Whisk

The Hacks/Tips:

  • Can of condensed cream of celery soup
  • Buy the butternut squash already peeled, seeded and cut (fresh please, not frozen this time!)
  • If this store-bought option is not available for you, use a fork to poke holes in your squash and roast the whole thing on the weekend. When it’s soft, cut it open, take the seeds out, and store in your fridge until you are ready to skin, cube and brown it.
  • Reserve your pasta stock when you boil the noodles

Roasted Butternut Squash and Spinach Skillet Lasagna

October 1, 2021
: 20 min
: 20 min
: 40 min

Seasonal butternut squash, spinach, white sauce, lasagna noodles, and sausage (if you want it) all come together in one pan.


  • 2 Tbsp olive oil
  • 1/2 pound of sausage or vegan sausage
  • 16 oz frozen or fresh cubed butternut squash
  • a pinch of salt and pepper
  • 1 can of cream of celery condensed soup
  • 1/2 cup of pasta stock or veggie stock
  • 1/2 cup of milk
  • 1 bag of baby spinach
  • 5 sprigs of sage or 1 Tbsp of dried sage
  • 6 lasagna noodles (boiled)
  • 1/4 cup of shredded mozzarella cheese
  • 4-5 dollops of ricotta
  • Step 1 If planning ahead, and using a whole squash, cut the butternut squash in half and roast until tender. Store in fridge until you are ready to deseed, skin and cube it. This can be done 2-3 days before hand.
  • Step 2 Boil your noodles. and steam or roast the butternut squash until slightly tender but not cooked all the way through. Drain, rinse and reserve pasta stock.
  • Step 3 Oven at 375 degrees. Turn burner to medium high and drizzle the olive oil in the pan. Once the pan is ready, brown the sausage and the squash. Sprinkle the squash with a little salt. When finished browning, remove from pan and set aside in a small bowl.
  • Step 4 Turn heat down to medium and add the canned cream of celery, stock, milk, sage, salt and pepper to the skillet, then whisk to combine. Fold the spinach into the sauce and turn heat down to let it simmer. While simmering, roll the lasagna noodles up and tuck them into the creamy spinach. Top with cooked sausage and roasted butternut squash.
  • Step 5 Place 4-5 dollops of ricotta cheese and a sprinkle of mozzarella cheese on the top of the meat and squash. Sprinkle with some dried sage or add a couple leaves of fresh sage to the top for garnish.
  • Step 6 Roast in the oven for 20 minutes. Enjoy!