Butternut squash lasagne

1 h
Butternut squash lasagne

Lasagne is a timeless classic, but when autumn comes knocking, it is the perfect excuse to give it a seasonal twist. Our butternut squash lasagne recipe keeps the familiar layered comfort you love, but with a flavourful upgrade. The filling is packed with mushrooms and spinach, while the creamy béchamel sauce gets a makeover with sweet pumpkin purée. Everything comes together between tender lasagne sheets and is topped with bubbling mozzarella and crispy sage.

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Ingredients

Pumpkin purée

1 Butternut squash (approximately 800–1000 g)
25 - 50 g Butter
Salt
Freshly ground pepper
A pinch of nutmeg (optional)

Béchamel sauce

2 tbsp Butter
3 tbsp Wheat flour
500 ml Milk
300 g Pumpkin puree
½ tsp Nutmeg, grated
Salt
Freshly ground pepper

Filling

Olive oil
1 Onion
3 Garlic cloves
300 g Brown mushrooms
1 Fresh chilli, to taste
400 g Frozen spinach, thawed and drained

For the lasagne

250 g Lasagne sheets
250 g Mozzarella, grated
100 g Parmesan cheese, grated
12 Sage leaves

Instructions

Pumpkin purée

  • Preheat the oven to 180 °C (fan-assisted).
  • Rinse the pumpkin, peel it, and cut it in half. Cut it into large pieces.
  • Bake the pumpkin pieces on a baking tray lined with baking paper for approximately 40–50 minutes until they are completely soft.
  • Place the baked pumpkin flesh in a food processor or mini chopper.
  • Add butter, salt, pepper, and nutmeg to taste.
  • Blend to a completely smooth and creamy purée.

Béchamel sauce

  • Melt butter in a saucepan over high heat, without browning.
  • Add flour and whisk quickly for approximately 30 seconds.
  • Add milk a bit at a time while whisking until smooth. Continue until you have no more milk.
  • Stir nutmeg, salt, and pepper into the sauce, and simmer over low heat for about 5 minutes, stirring occasionally.
  • Add the pumpkin purée and allow the sauce to heat through.

Filling

  • Finely chop onion, garlic, chilli, and mushrooms.
  • Heat olive oil in a large pot. Add onion and garlic and sauté until the onions are soft and translucent.
  • Add chilli and mushrooms and continue to fry until the mushrooms have released their liquid.
  • Add spinach and allow it to heat through. Set aside.

Crisp sage leaves

  • Fry sage leaves in plenty of oil in a frying pan until crispy.
  • Let them drain on a piece of kitchen roll.

Assembling the lasagne

  • Preheat the oven to 180 °C.
  • Spread the sauce over the bottom of a large, ovenproof dish.
  • Place lasagne sheets on top, followed by the mushroom and spinach mixture, and then the cheese.
  • Continue layering and finish with a layer of lasagne sheets, the remaining sauce, and cheese on top. Bake in the oven for 35–40 minutes or until the cheese is golden brown.
  • Serve with crispy sage leaves on top.
Enjoy!

Save time by assembling the butternut squash lasagne ahead of time and baking it the next day. In fact, it often tastes even better that way. Preparing it in advance gives the flavours time to develop, which makes the lasagne richer and tastier. Just be sure to let all the cooked components cool before assembling, which helps prevent the lasagne from becoming watery. Once assembled, cover it tightly with foil or a lid and store it in the fridge for up to 24 hours. When you are ready to bake, place the cold lasagne in a preheated oven at 180 °C and bake for 40–50 minutes. Keep it covered for most of the baking time to retain moisture, then uncover for the last 10–15 minutes to let the top turn golden and bubbly.

Make the béchamel sauce as you normally would, let it cool a bit, and then transfer it to an airtight container. Press some cling film directly onto the surface to prevent a layer of skin from forming at the top. You can keep it in the fridge for up to 3 days. For longer storage, freeze the sauce for up to 3 weeks. Make sure it is completely cool before you freeze it. Thaw it overnight in the fridge and reheat it gently on low heat, whisking until smooth. Note that the sauce can separate when thawing it, but as long as you whisk it thoroughly, it can still be used for the lasagne. If it is too thick, add a bit of milk to get the creamy texture you want.

FAQ: Questions about butternut squash lasagne

If you are new to making butternut squash lasagne, our FAQs are here to help. They offer practical suggestions on how to improve the texture of the lasagne and how to store leftovers.

How do I know when the butternut squash lasagne is done?

You know the butternut squash lasagne is done when you can slide a knife smoothly through the centre, indicating that the pasta is tender and well-cooked. To ensure the filling is hot enough, use a thermometer to check if the centre is at least 75 °C. If the cheese browns too quickly, cover the lasagne with foil for the first 25–30 minutes, then uncover it for the final 10–15 minutes. Allow the lasagne to sit for 10–15 minutes after baking to let the layers settle before serving.

Why is my butternut squash lasagne watery?

The butternut squash lasagne might be watery because undrained spinach or under-roasted pumpkin can cause excess moisture. Squeeze cooked spinach thoroughly and roast pumpkin until caramelised and dry at the edges. Allow the lasagne to rest after baking to absorb any remaining liquid.

How should I store butternut squash lasagne leftovers?

To store butternut squash lasagne leftovers, allow them to cool at room temperature for no more than 2 hours. Then, place the lasagne in an airtight container or tightly cover the baking dish with foil or cling film and refrigerate. It will keep for up to 4 days. For longer storage, divide the lasagne into portions and wrap it well using freezer-safe containers or heavy-duty foil, then freeze for up to 4 months. This prevents bacterial growth, keeps the lasagne moist, and prevents odours.

Nutritional values

Nutritional value, per

3205 Kcal

Fibre 55.3 gram fibers
Protein 162.3 gram
Fat 147.7 gram
Carbohydrates 305.1 gram

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Try our delicious butternut squash lasagne

Butternut squash lasagne is pure comfort food with a seasonal twist. It has all the things you love, from the bubbling cheese to the creamy sauce, but it swaps the usual tomato base for a smooth pumpkin béchamel.

The sweet, roasted pumpkin gives the sauce its subtle sweetness and silky texture, balanced beautifully by earthy mushrooms and spinach. A scattering of crispy fried sage on top adds a gentle crunch and a hint of mellow, herbal flavour.

Layers of earthy veggies and gooey cheese

This butternut squash lasagne is tailored to bring joy and satisfaction to your mealtime. Sautéed mushrooms bring depth and umami, while wilted spinach adds a savoury green touch. A hint of chilli runs through it all, adding just enough heat to tickle your taste buds.

Between these vegetable layers, mozzarella and Parmesan work their magic, creating an irresistible gooey texture inside as well as a crispier layer on top. Pumpkin may take the place of tomato here, but the structure stays true: rich, balanced layers that make every bite feel like a little reward.

Creamy béchamel with pumpkin purée

The pumpkin béchamel sauce is the star of the lasagne, setting it apart from the rest. It begins as roasted pumpkin purée, which is then mixed into a velvety béchamel sauce enriched with butter and delicate traces of nutmeg. Using pumpkin purée makes the sauce slightly creamier, but since this is a seasonal version, we believe a little extra indulgence is worth it.

A weekend favourite or a new special dinner

This butternut squash lasagne is made for slow, thoughtful cooking that brings people together. It is perfect for a laid-back family meal but just special enough to serve at a relaxed Saturday dinner with friends. Pair it with a crisp salad of arugula and cherry tomatoes tossed in balsamic vinaigrette, and maybe a slice of garlic bread or rustic sourdough to soak up the last drops of pumpkin béchamel.

If this butternut squash lasagne has you craving more autumn-inspired comfort, we have plenty more in store for you. Try our creamy pumpkin quiche for another seasonal bake, or enjoy a bowl of butternut squash risotto. If pasta is your thing, go for a quick but satisfying butternut squash pasta, or add a playful twist with pumpkin gnocchi.

Take the recipe in new directions

After perfecting the butternut squash lasagne, it is time to add your own creative touch. Pancetta or prosciutto imbue the lasagne with a salty edge, which works incredibly well with the rich, creamy, and indulgent elements. Cheese enthusiasts can use Gruyère or cheddar instead of mozzarella, or even a sprinkle of blue cheese for a tangy taste.

Adding extra vegetables is an easy way to add colour, texture, and new flavours to the mix. Throw in a handful of tender kale or Swiss chard for a deep, earthy note that melts seamlessly into the creamy sauce.

Lasagne is already a perfect choice for a special dinner, but a light drizzle of truffle oil just before serving takes it to the next level. It adds an elegant, earthy aroma that feels restaurant-worthy.

https://www.arlafoods.co.uk/recipes/butternut-squash-lasagne/