This comforting butternut squash lasagne is a lighter, vegetarian take on the classic, layered with gently spiced roasted squash, a creamy cheese sauce, and tender pasta sheets. It has a lovely balance of sweetness from the squash and richness from the béchamel, with a softly golden topping. The recipe is straightforward and suitable for confident beginners, with a total time of about 1 hour 30 minutes from start to finish.
Ingredients
For the roasted squash filling
- 1 large butternut squash, peeled, deseeded, and cut into small cubes
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 garlic cloves, crushed
- 1 teaspoon ground nutmeg
- Salt and freshly ground black pepper
For the cheese sauce
- 50g butter
- 50g plain flour
- 600ml full-fat milk, warmed
- 75g mature Cheddar cheese, grated
- 50g Parmesan cheese, finely grated
- Salt and freshly ground black pepper
For assembling
- 9 to 12 lasagne sheets
- 25g Parmesan cheese, grated, for the topping
How to Make Mary Berry Butternut Squash Lasagne
- Prepare the oven and squash: Preheat the oven to 200°C (180°C fan). Tip the cubed butternut squash into a roasting tin, drizzle with the olive oil, and season with salt and pepper. Roast for 25 to 30 minutes until tender and lightly caramelised.
- Cook the filling: Heat a large frying pan over a medium heat. Add the chopped onion and cook gently for about 5 minutes until soft but not coloured. Stir in the garlic and nutmeg, cook for 30 seconds, then add the roasted squash. Gently mash some of the squash with the back of a spoon, leaving some chunks for texture. Set aside.
- Make the cheese sauce: Melt the butter in a saucepan over a medium heat. Stir in the flour and cook for 1 minute, stirring constantly. Gradually whisk in the warm milk until smooth. Bring to a gentle simmer and cook for 3 to 4 minutes until thickened. Remove from the heat and stir in the Cheddar and Parmesan. Season well.
- Assemble the lasagne: Lightly grease a deep ovenproof dish. Spoon a thin layer of cheese sauce over the base, then cover with lasagne sheets. Add a layer of the squash filling, followed by more sauce. Repeat the layers, finishing with a final layer of sauce on top. Sprinkle with the extra Parmesan.
- Bake and rest: Bake in the oven for 35 to 40 minutes until bubbling and golden. Remove from the oven and leave to stand for 10 minutes before serving. This helps the layers set and makes slicing easier.
Tips
How do I stop the lasagne from being watery?
Make sure the squash is well roasted so excess moisture evaporates. Letting the lasagne rest before serving also helps it firm up.
Can I make this ahead of time?
Yes, assemble the lasagne completely, cover, and refrigerate for up to 24 hours. Bake as instructed, adding 5 to 10 minutes if cooking from cold.
What can I use instead of Cheddar?
Gruyère or a good mature Red Leicester work well and melt smoothly into the sauce.
How do I know when it is fully cooked?
The top should be golden and bubbling, and a knife should slide easily through the centre without resistance.
Serving Suggestions
- Serve with a crisp green salad and a light vinaigrette
- Add garlic bread or focaccia on the side
- Pair with steamed green beans or tenderstem broccoli
Storage
Room temperature
Once cooked, allow the lasagne to cool and keep at room temperature for up to 2 hours only.
Refrigerator
Cover and refrigerate for up to 3 days. Reheat thoroughly in the oven or microwave before serving.
Freezing
Freeze individual portions or the whole dish well wrapped for up to 3 months. Defrost overnight in the fridge before reheating.
Nutrition
- Calories: 410 kcal
- Carbohydrates: 38g
- Protein: 18g
- Fat: 22g
- Saturated fat: 12g
- Sodium: 520mg
Nutritional values are estimates and may vary depending on ingredients used.
FAQs
Can I make this lasagne vegan?
Yes, use a plant-based butter, milk, and cheese alternative, and check that the lasagne sheets are egg-free.
Do I need to pre-cook the lasagne sheets?
Most dried lasagne sheets do not need pre-cooking, as they soften during baking. Check the packet instructions to be sure.
Can I add other vegetables?
Spinach, mushrooms, or leeks make excellent additions and can be layered with the squash.
Is this suitable for freezing after baking?
Yes, once completely cool, wrap tightly and freeze. Reheat until piping hot all the way through.
Mary Berry Butternut Squash Lasagne Recipe
Course: MainCuisine: BritishDifficulty: Easy4
servings30
minutes40
minutes300
kcal1
hour10
minutesA comforting vegetarian lasagne made with roasted butternut squash, creamy cheese sauce, and tender pasta layers. A lighter but still indulgent family favourite.
Ingredients
1 large butternut squash, peeled and cubed
2 tbsp olive oil
1 onion, chopped
2 garlic cloves, crushed
1 tsp ground nutmeg
50g butter
50g plain flour
600ml milk
75g Cheddar cheese, grated
50g Parmesan cheese, grated
Lasagne sheets
Salt and black pepper
Extra Parmesan, for topping
Butter, for greasing
Directions
- Preheat the oven to 200°C (180°C fan) and roast the squash with olive oil until tender.
- Cook the onion gently, add garlic and nutmeg, then stir in the roasted squash.
- Make the cheese sauce by melting butter, stirring in flour, then whisking in milk and cheese.
- Layer sauce, lasagne sheets, and squash filling in a greased dish.
- Finish with sauce and Parmesan, then bake until golden and bubbling.
Notes
- Roast the squash well to avoid excess moisture.
- Rest the lasagne before serving for cleaner slices.
- Can be frozen for up to 3 months.
