Butternut Squash Lasagne Recipe

Butternut squash lasagne

  • serves 2
  • Easy

This vegetarian take on a family favourite is perfect if you're trying to cut back on meat, and is ready in just 30 minutes, making it quick enough to cook midweek.


Try this butternut squash lasagne, then check out our vegetarian lasagne, vegetarian moussaka, vegetarian risotto and other vegetarian recipes.



  • onion 1, finely sliced
  • oil for frying
  • butternut squash 500g, peeled and cut into small cubes
  • cinnamon a pinch
  • nutmeg
  • milk 100ml
  • frozen spinach 150g
  • fresh lasagne sheets 3
  • mozzarella 1 ball, about 125g


  • Step 1

    Fry the onion in a little oil until soft, add the butternut squash and fry until tender and slightly browned around the edges. Add the cinnamon, a grating of nutmeg and the milk and mash roughly. Heat the spinach with another grating of nutmeg.

  • Step 2

    Meanwhile, cook the lasagne slices in boiling water for 3 minutes and drain. Put a sheet of lasagne in a small baking dish, add a layer of butternut squash and half the spinach. Season. Add another layer of lasagne and the rest of the butternut squash and spinach. Season and follow with a final layer of lasagne. Rip the mozzarella into pieces and scatter it over the final sheet, grill briefly until the mozzarella bubbles and browns.

Nutritional Information

  • Kcals 476
  • Fat 20.2g
  • Saturates 9.3g
  • Carbs 53.2g
  • Protein 23.6g