Butternut Squash & Spinach Lasagna

I really want to try this recipe, but I have a question. If I wanted to make this with butternut squash puree that I've already prepared (minus the soy milk and garlic), how much would I need?

PUL Team - Jan. 24, 2026, 3:21 p.m.

Hi Annie, thanks so much for your interest in the recipe! If we had to guestimate, one medium butternut squash (about 1300 g whole) usually yields around 3 to 3½ cups of squash purée once roasted and blended.

If your purée is already made, I’d start with about 3 cups. From there, blend it with the ⅓ cup soy milk, roasted garlic, plus the herbs and salt from the recipe. Give it a taste and adjust the seasoning as needed. If it feels a bit thick, you can add a small splash of soy milk until it’s nice and spreadable. Hope you love the lasagna if you give it a try 💛

This recipe was not as daunting to cook as it first seemed and I cooked all the elements the day before and baked it the next day. It definitely has flavour and depth and I will make it again, but I did feel it was missing a bit of crunch. A crispy salad helped with that. I remember a while ago making a butternut squash recipe and there were some breadcrumbs in it. I will try that next time I make this. I still enjoyed this and so did my family so thank you for this recipe.

This lasagna was amazing!! The combination of all the different preparations mix so well together!! 😍😋

One word: excellent!
Being soy intolerant I had to adapt the recipe and ommited both tofu and miso :-(
I did add one block of vegetable stock and doubled the amount of oregano and thyme.
The creaminess of the squash purée is delightful. Delicious meal!

PUL Team - Jan. 15, 2026, 4:16 p.m.

So glad it was enjoyed, Rosângela! Thanks for the swap ideas too ☺️

Nope. Not a favorite. We felt the spinach was overrulling and the overall taste somewhat boring. We did like the toplayer with tomato most.

PUL Team - Jan. 10, 2026, 8:04 p.m.

Hey Hannah, aw we’re sad to hear it wasn’t a favourite, but thank you for the honest feedback. This lasagna is definitely a bit more spinach forward. If it tasted a bit mild or flat overall, the squash size can also make a difference. A larger squash can dilute the other flavours since it adds more volume and moisture without adding much extra seasoning. For reference, the one we used when testing was about 1.3 kg. Roasting the squash a little longer can also help, since the extra caramelization gives it more depth. In any case, I’m glad the tomato top layer was a win, and I really hope you enjoy some of our other recipes more <3

The flavor is fine, but I missed some texture. It’s mainly soft pumpkin with a spinach and tofu layer.
Not the greatest recipe, but certainly not terrible one.

This was so good, thank you! I made this for my family on Christmas, and they all loved it!

I made this on Sunday to have ready-made lunches for the last four days before Christmas, just to have one less hassle on those busy days. This is so good I didn't mind eating it 4 days in a row!

PUL Team - Dec. 24, 2025, 2:47 p.m.

Oh we're so thrilled that you're enjoying the lasagna! Thanks, Martunia ☺️

This is so good!!!!