Take-out Tuesday, Butternut Squash, Spinach & Pepperoni Lasagna

This is really a short cut lasagna


I used frozen cubed butternut squash, fresh spinach, no boil lasagna sheets, and grated Parmesan cheese


A 5 minute Parmesan Cream Sauce binds everything happily together

Or use a prepared Alfredo sauce to make assembly even easier


Roast the squash on a lined sheet pan, seasoned with salt, pepper, garlic, olive oil, and ginger

The ginger helps balance the sweetness of the squash


Layer pepperoni between paper towels on a plate and microwave for 20 seconds to render fat


Once squash is done, assembly takes only minutes


Begin assembly with a layer of sauce, then pasta sheets, squash, spinach, riotta, and pepperoni, repeating layers again and ending with pasta sheets on top.  Cover the pasta sheets with sauce, Parmesan and pepperoni


Butternut Squash, Spinach & Pepperoni Lasagna

This is a unique version of a vegetable lasagna, and you can keep it vegetarian or add pepperoni for an extra flavor
Prep Time 25 minutes
Cook Time 45 minutes
Course Main Course
Cuisine American
Servings 4


  • 6 no boil lasagna sheets
  • 1 lb butternut squash cubes, fresh or frozen
  • 1 tsp minced garlic
  • 1/4 tsp ginger
  • olive oil
  • salt & pepper
  • 24-30 pepperoni slices, optional
  • 1/2 bag fresh spinach leaves, 4-6 cups
  • 1 cup ricotta cheese
  • 2 oz grated Parmigiano Reggiano cheese
  • 1 1/4 cups Parmesan Cream Sauce or Alfredo Sauce


  • Place squash on parchment paper lined baking sheet and sprinkle with minced garlic. Drizzle with olive oil and season with salt and pepper. Toss squash cubes to coat and distribute seasonings. Bake at 400 degrees for 20 minutes.
  • Lay pepperoni slices on a paper towel lined plate and top with another paper towel. Microwave on high for 20 seconds to render the fat.
  • Spread about 1/4 sauce into the bottom of small greased baking dish. Top with 2 lasagna sheets, end to end for a rectangular dish or side by side for a square dish.
  • When squash is done place 1/2 on top of lasagna sheets in dish. Next layer on 1/2 the spinach leaves. Top with 1/2 ricotta, in small dollops. Season ricotta with a little salt and pepper. Top with 1/3 of pepperoni slices and drizzle with a little Parmesan Cream Sauce. Repeat layers. Top with remaining 2 sheets of lasagna and spread with remaining sauce, sprinkle with Parmigiano Reggiano and top with remaining 1/3 of pepperoni. Cover and refrigerate up to 24 hours if desired.
  • Bake uncovered 30-60 minutes, or until hot and bubbly. Baking time will be longer for refrigerated lasagna than lasagna baked right after assembly. Let sit for 10 minutes to set.
Keyword Alfredo sauce, butternut squash, easy dinner, fresh spinach, lasagna, Parmesan cream sauce, pepperoni, vegetable lasagna

Parmesan Cream Sauce

this homemade Alfredo type sauce takes only minutes to make
Prep Time 5 minutes
Cook Time 5 minutes
Course condiment
Cuisine American


  • 3/4 cup half and half
  • 1/4 cup white wine or water
  • 2 T all purpose flour
  • 2 T unsalted butter
  • 1 oz. Parmigiano Reggiano


  • melt butter in small sauce pan over medium heat. Add flour and stir until incorporated. Add liquids and stir.
  • Cook several minutes until thickened about 4-5 minutes. Add 1 oz. Parmigiano Reggiano and stir into sauce.


This makes about 1 1/4 cup sauce, double the recipe as needed
Keyword Alfredo sauce, Parmesan cream sauce, white sauce

Cover and refrigerate at this point for up to 24 hours before baking


HH said it tastes like a deep dish pizza


It’s a little sweet, a little spicy, and creamy dreamy good!


the aroma while baking is enticing  ๐Ÿ’จ


๐Ÿ•   ๐Ÿ   ๐Ÿด   ๐Ÿ•   ๐Ÿ   ๐Ÿด   ๐Ÿ•

I will be joining these fabulous parties and blogs:

Celebrate and DecorateRustic and Refined,

Between Naps on the Porch, Coastal Charm, Cooking and Crafting with J&JThe Scoop,   A Stroll Thru Life 

Tickle My TastebudsWow Us Wednesday  Crafty Design-O-Rama

Full Plate ThursdayWork it Wednesday

Poofing the Pillows,  Get Your DIY On,    Your Inspired Design

Share it One More Time







23 Responses to “Take-out Tuesday, Butternut Squash, Spinach & Pepperoni Lasagna”
  1. This is a great recipe and I am so happy to learn you can buy frozen butternut squash. I am guilty of just grabbing the same things and not looking for new product. I love butternut squash but it i so hard to peel. I loved it when I found fresh cubed in the fruit area at Public but now to buy it frozen all year will be nice. I also love spinach so this sounds great to assemble ahead. Thanks, Jenna.

    • Thank you Bonnie, I just can’t deal with cutting the fresh butternut squash, and Ellen told me about the frozen squash at Publix. Once it’s roasted you can’t tell the difference and wow, is it easy to use!

  2. This lasagna takes short cuts on prep but not on flavor. It looks awesome!

    Johanne Lamarche


  3. Mary says:

    What a wonderful fall lasagna Jenna! We love butternut squash and I buy it cubed in the produce department to save from having to peel and cut. ๐Ÿ™‚

  4. Jodi says:

    I am so intrigued by this recipe. Definitely want to make. Sounds so divine!!!

  5. Jenna, This sound yummy! I like the precut squash and it’s easy to find now, fresh and frozen. The parmesan sauce sounds perfect with the squash and spinach too! Linda

  6. Kim says:

    Yours looks delicious! I made something very similar, but we didn’t care for it that much. It needed more sauce or something. The sauce was delicious (with Gruyere cheese – yum), but it needed more liquid for the no-boil noodles. After that one, I’ll never get HH to eat butternut squash again! So glad you had success with this one. ๐Ÿ™‚

  7. Ellen says:

    This looks like a winner for sure. I have most everything, and I will pick up the rest this afternoon and give this a whirl for supper!

  8. Jenna, I recently discovered frozen butternut squash and I was thrilled. Your lasagne sounds like a perfect autumn dish for a Sunday dinner! Saving this recipe!

  9. doodletllc says:

    What a nice recipe for butternut squash – Costco sells big bags of frozen butternut squash, I was never quite sure what to do with it. Thanks for an easy dinner idea!

  10. Emily says:

    Jenna, I wish I had this all put together and ready to pop into the oven for dinner. Looks yummy and we both love these types of meals. I need to pic up ingredients and make this, thanks for sharing the recipe.

  11. Jodi says:

    Jenna – O M G! I made this for dinner tonight. It is SOOOOO Amazing!!! I may have added a “bit” more cheese – LOL . But seriously – might be the most amazing thing I’ve made/tasted in quite a while. I am so going to blog about it – and I will certainly mention where I found this amazing recipe!!!!! Thank you so much for sharing!

  12. Wow, sounds wonderful, what a delightful combination!

  13. Your lasagna sounds perfect for a fall dinner. Will definitely be trying your recipe. Thanks for sharing!

  14. Helen Adams says:

    I will of course be making this and pinning it in the mean time. It looks amazing! Thanks so much for sharing with us at Full Plate Thursday and have a great week!
    Miz Helen

  15. JESS44903 says:

    I so need to try this! YUM!

    I would love for you to share this with my Facebook Group for recipes, crafts, tips, and tricks: https://www.facebook.com/groups/pluckyrecipescraftstips/

    Thanks for joining Cooking and Crafting with J & J!

Check out what others are saying...
  1. […] I saw one of my blogging buddies, Jenna at The Painted Apron, share this recipe a few days ago, I could not resist making it that same […]

  2. […] Butternut Squash, Spinach & Pepperoni Lasagna by A Painted Apron […]

Leave a Reply

%d bloggers like this: