Butternut squash lasagne

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Serves: 4

(2 Votes) 5


  • 1 pinch salt and pepper

  • 1 tbsp olive oil

  • 2 cloves of garlic

  • 800ml whole milk

  • 2 tbsp fresh basil, chopped

  • 800g peeled, deseeded and cubed butternut squash

  • 200ml veg stock or water

  • 100g butter, plus an extra tbsp

  • 100g plain flour

  • 1 large leek, finely sliced

  • 250g pack of dry lasagne sheets

  • 200g mozzarella cheese, grated

  • 50g parmesan, grated


  1. Heat the oil in a large frying pan over a medium-high heat and add the butternut squash. Season with salt and pepper and fry for one to two minutes to get a little colour. Add the veg stock/water, then cover and reduce the heat and simmer the squash for a further 15-20 minutes or until tender. Cool slightly.

  2. Transfer the squash to a food processor and pulse to a coarse puree. Taste and adjust seasoning if needed.

  3. Meanwhile, melt the butter in a saucepan and whisk in the flour. Cook for one minute. Add the milk gradually, whisking all the time. Then bring to a simmer and cook until the sauce thickens slightly and is smooth. Add some seasoning and cool slightly, then add the basil into the sauce and leave to infuse. You can use a stick blender to fully incorporate the basil if wanted.

  4. Cook the leeks and garlic in the tbsp of butter and some seasoning until very soft, then add into the basil sauce.

  5. To prepare the lasagne, bring a pan of water to the boil and add a splash of olive oil. Drop your lasagne sheets into the water and cook for 2 minutes, then drain and rinse in cold water.

  6. Preheat the oven to 200°C and grease a suitable sized baking dish. Spread some of the butternut puree over the bottom followed by a layer of pasta (important not to overlap), then some of the leek sauce followed by some mozzarella cheese then pasta again, repeat for a total of 3 layers or until you run out of sauces!

  7. Finish with a layer of mozzarella and then cover with foil and bake in the oven for 30 mins. Remove the cover and add any remaining mozzarella cheese and the parmesan cheese, before baking uncovered for a further 10-15 mins or until bubbling and golden on top.

  8. Remove from the oven and allow to stand for at least 15 mins before serving with salad or vegetables of your choice.

Additional Information

  • italian

  • squash

  • Pasta

  • cheese

  • Main Course

  • Vegetarian

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