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.



  • 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