Butternut Squash Lasagne Recipe With Spinach and Mascarpone

Butternut squash, spinach and mascarpone lasagne

  • serves 4
  • Easy

This veggie butternut squash, spinach and mascarpone lasagne is a great veggie option. It's so packed full of flavour that even if you're making it for meat-eaters there won't be any complaints



  • butternut squash ½, peeled and diced
  • olive oil
  • garlic 1 clove, crushed
  • large leaf spinach 260g, leaves finely shredded
  • mascarpone 250g
  • pine nuts 50g, toasted
  • parmesan or grana padano (or veggie alternative) 3 tbsp
  • fresh lasagne 6 sheets
  • single cream 75ml


  • Step 1

    Heat the oven to 190C/fan 170C/gas 5.  Put the squash in a deep frying pan with some olive oil, the garlic, and plenty of salt and pepper and cook gently, stirring often, for 15 minutes or until the squash is tender. Stir through the spinach and cook for a further 2 minutes, stirring it once or twice until it wilts and any liquid has evaporated. Add the mascarpone (except for 1 tbsp) and the pine nuts and fold everything together.

  • Step 2

    Spoon the remaining tablespoon of mascarpone into a baking dish and lay 2 sheets of lasagne on top. Add half of the squash mixture followed by 2 more lasagne sheets then the remaining squash mixture and lasagne sheets. Spoon the cream on top, making sure all the pasta is covered, and sprinkle with the parmesan. Bake for 20-30 minutes, or until the filling is bubbling around the edges.

Check out our best ever vegetarian pasta recipes here

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Nutritional Information

  • Kcals 613
  • Fat 48.9g
  • Saturates 26.3g
  • Carbs 24.9g
  • Fibre 5.1g
  • Protein 15.9g
  • Salt 0.5g