Olive Magazine
Butternut squash lasagne in a square white baking dish on top of a green chequered tea towel

Butternut squash lasagne

Published: December 19, 2014 at 2:27 pm
  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 2

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.

  • Vegetarian

Try this butternut squash lasagne, then check out our classic lasagne, aubergine lasagne and courgette lasagne.

Looking for more butternut squash recipes ? Try our butternut squash soup, butternut squash mac and cheese and butternut squash risotto, plus plenty more.


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


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