Cozy Butternut Squash Lasagne Recipe: A Heartwarming Fall Delight

Crafting a delightful butternut squash lasagne brings pure comfort to your kitchen table.

Layers of creamy, golden vegetables mingle with rich cheeses and herbs.

Seasonal ingredients transform this classic dish into something truly special.

Crisp autumn afternoons call for warm, hearty meals that hug your soul.

Pasta sheets nestle between velvety squash, creating a masterpiece of flavor and texture.

Weeknight dinners or weekend gatherings become memorable with this spectacular recipe.

You’ll want to savor every single bite of this incredible culinary creation.

Keep Nigella Butternut Squash Lasagne Fresh

• Store leftovers in an airtight container within 2 hours of cooking. Keep refrigerated for up to 3-4 days, ensuring the lasagne is completely cooled before sealing.
• Wrap tightly in plastic wrap and aluminum foil. Freeze for maximum 2 months. Place in freezer-safe container to prevent freezer burn.
• Cut desired portion, place on microwave-safe plate. Cover with damp paper towel to retain moisture. Heat on medium power for 2-3 minutes, stirring halfway through.
• Preheat oven to 180C. Place lasagne in oven-safe dish, cover with foil to prevent drying. Warm for 15-20 minutes until heated thoroughly.

FAQs About Nigella Butternut Squash Lasagne

• What are the key vegetables in this butternut squash lasagne?

The key vegetables are butternut squash, leek, onion, spinach, carrot, and bell pepper, creating a rich and nutritious layered dish.

• Is this lasagne suitable for vegetarians?

Yes, this butternut squash lasagne is completely vegetarian, featuring no meat and using vegetable-based ingredients like squash, spinach, and various cheeses.

• Can I make this recipe ahead of time?

You can prepare most components in advance, such as roasting squash and making bechamel sauce, then assemble and bake the lasagne when ready to serve.

Why Nigella Butternut Squash Lasagne Is A Must-Try

• Savor Seasonal Comfort: Indulge in a hearty lasagne that celebrates the rich, warm flavors of butternut squash and autumnal herbs, creating a cozy meal perfect for chilly evenings.
• Master Gourmet Techniques: Learn sophisticated cooking methods like infusing milk, creating a smooth bechamel sauce, and layering complex flavors that transform a classic dish into a culinary masterpiece.
• Nutritious Vegetarian Delight: Packed with nutrient-dense vegetables like spinach, squash, and leeks, this lasagne offers a wholesome alternative to meat-based versions, delivering incredible taste and nutritional benefits.
• Impressive Dinner Party Star: Elevate your hosting game with a show-stopping dish that looks professionally prepared but can be crafted by home cooks with basic kitchen skills and a bit of patience.

What Goes In Nigella Butternut Squash Lasagne

• Butternut Squash: A sweet and creamy vegetable that forms the heart of this comforting lasagne.
• Lasagne Sheets: Flat pasta layers that create the classic structure of this hearty dish.
• Spinach: A nutritious green that adds depth and color to the lasagne layers.

• Milk: Creates the base for a smooth and creamy bechamel sauce.
• Butter: Provides richness and helps create a velvety roux.
• Goats Cheese: Adds a tangy and creamy element to the lasagne layers.

• Leek, Onion, Garlic: Provide a savory and aromatic base for the squash mixture.
• Thyme, Sage, Fennel: Herbs that enhance the earthy flavors of the butternut squash.
• Salt, Pepper, Nutmeg: Seasonings that balance and elevate the overall taste of the dish.
• Pine Nuts: Adds a crunchy texture and nutty flavor to the top of the lasagne.

• Flour: Helps thicken the bechamel sauce and create a smooth consistency.
• Carrot, Peppercorns, Herbs: Used to infuse flavor into the milk for the bechamel.
• Olive Oil: Helps roast the butternut squash and prevent sticking.

How To Make Nigella Butternut Squash Lasagne

Step 1: Roasting the Butternut Squash

• Butternut squash wedges
• Olive oil
• Fennel seeds
• Fresh thyme
• Garlic cloves
• Sage leaves
• Nutmeg
• Salt
• Black pepper

Spread the ingredients evenly on the baking sheet. Roast for 35-40 minutes until the squash becomes tender and caramelized. Let it cool down, then mash the roasted squash into a smooth mixture.

Step 2: Preparing the Vegetable Base

• Leeks
• Onions
• Bell peppers

Cook until the vegetables become soft and translucent. Add minced garlic and stir. Combine the sautéed vegetables with the mashed squash. Season the mixture with additional salt and pepper to enhance the flavors.

Step 3: Preparing the Spinach

Quickly wilt the fresh spinach in a hot pan. Once wilted, drain thoroughly and squeeze out any excess moisture using a clean kitchen towel.

Step 4: Creating the Bechamel Sauce

• Carrots
• Onions
• Fresh herbs
• Whole peppercorns

• Assorted cheeses
• Chopped sage
• Salt and pepper

Step 5: Cooking the Pasta

Boil lasagne sheets until they reach al dente. Drain and rinse with cold water to stop the cooking process.

Step 6: Assembling the Lasagne

• Bechamel sauce
• Pasta sheets
• Wilted spinach
• Squash mixture
• Crumbled goat cheese

Repeat the layering process. Top the final layer with remaining bechamel, additional cheeses, and sprinkle pine nuts on top.

Step 7: Baking and Serving

Bake in a preheated oven at 400°F (or 350°F for fan ovens) for 30 minutes. Allow the lasagne to rest for 10 minutes before serving to help it set and make cutting easier.

Top Tips For Nigella Butternut Squash Lasagne

• Roast Squash Carefully: Ensure even, caramelized edges by cutting squash wedges uniformly and spreading them out on the baking tray for maximum flavor development.
• Drain Spinach Thoroughly: Remove excess moisture from spinach by squeezing it tightly in a clean kitchen towel to prevent watery layers in your lasagne.
• Infuse Milk Patiently: Let milk simmer with aromatics for the full 10 minutes to extract maximum depth of flavor for a rich, creamy bechamel sauce.
• Layer Strategically: Alternate ingredients evenly to create balanced bites, ensuring each serving has a perfect mix of squash, spinach, and cheese.
• Choose Flexible Cheeses: Swap goat cheese with ricotta or feta if preferred, maintaining the creamy texture and adding your personal touch to the dish.

Tasty Spins On Nigella Butternut Squash Lasagne

• Vegan Veggie Lasagne: Replace milk and cheeses with cashew cream, nutritional yeast, and plant-based cheese alternatives. Swap lasagne sheets for gluten-free options made from zucchini or eggplant slices.
• Low-Carb Butternut Bake: Substitute pasta layers with thinly sliced roasted vegetables like zucchini or eggplant. Use cauliflower cream sauce instead of traditional bechamel for a lighter version.
• Mediterranean Squash Layers: Add sun-dried tomatoes, olives, and fresh basil between layers. Incorporate feta cheese and use rosemary instead of thyme for a Greek-inspired flavor profile.
• Protein-Packed Winter Lasagne: Mix cooked ground turkey or lentils into the squash filling.

Great Sides For Nigella Butternut Squash Lasagne

• Pair with Crisp White Wine: Sauvignon Blanc or Pinot Grigio cuts through the rich, creamy lasagne with bright acidity, balancing the butternut squash's sweetness and enhancing the herbal notes.
• Complement with Earthy Salad: Create a light arugula salad with toasted walnuts, shaved parmesan, and lemon vinaigrette to provide a fresh, peppery contrast to the hearty lasagne.
• Match with Rustic Red Wine: Choose a medium-bodied Sangiovese or Chianti, whose subtle tannins and red fruit notes harmonize beautifully with the roasted squash and sage undertones.

Butternut Squash Lasagne Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 13 reviews

• Total Time: 100 minutes
• Yield: 4 1x

Print Recipe

Pin Recipe

Description

Creamy butternut squash lasagne brings Italian comfort to autumn’s dinner table. Layers of silky squash, rich cheese, and herbed pasta create a soul-warming meal you’ll crave again and again.

---

Ingredients

Scale 1x2x3x

Main Ingredients:

• 1 large butternut squash (1.2–1.4 kg / 2.6–3.1 lbs)
• 9 lasagne sheets
• 350g (12.3 oz) fresh spinach
• 200g (7 oz) goats cheese
• 150g (5.3 oz) Cheddar cheese
• 50g (1.8 oz) Parmesan cheese

Herbs and Spices:

• 3–4 teaspoons fennel seeds
• 1 tablespoon fresh sage (chopped)
• Fresh thyme (sprigs)
• Fresh nutmeg (light grating)
• Salt
• Black pepper

Vegetables and Other Ingredients:

• 1 leek
• 1 onion (finely chopped)
• 1 small onion
• 1 red pepper (chopped)
• 1 clove garlic (chopped)
• 1 tablespoon olive oil
• 1 liter full-fat milk
• 50g (1.8 oz) butter
• 50g (1.8 oz) flour
• 25g (0.9 oz) pinenuts
• Carrot slices
• Thyme stalks
• Parsley stalks
• 9 peppercorns

Cook Mode Prevent your screen from going dark

---

Instructions

1. Roast butternut squash wedges with aromatic herbs and spices at 180C for 35-40 minutes. Drizzle with oil, sprinkle fennel, thyme, garlic, sage, nutmeg, salt, and pepper. Once cooled, mash the roasted squash into a smooth consistency.
2. In a separate pan, gently sauté leek, onion, and pepper until they become translucent. Add minced garlic and incorporate with the mashed squash. Season the mixture thoroughly.
3. Prepare spinach by wilting, then carefully drain and squeeze out excess moisture.
4. Create an aromatic infusion by simmering milk with carrot, onion, herbs, and peppercorns. Allow to steep off the heat for 10 minutes, then strain.
5. Craft a classic roux using butter and flour. Gradually whisk in the strained milk, simmering until the sauce thickens. Incorporate cheeses and sage, then season to taste.
6. Cook lasagne sheets until al dente. Drain and rinse with cold water to stop cooking.
7. Assemble the lasagne in a greased dish by layering bechamel sauce, pasta sheets, spinach, squash mixture, and goats cheese. Repeat the layers, finishing with a top layer of bechamel, additional cheeses, and sprinkle of pine nuts.
8. Bake at 200C (180C fan) for 30 minutes. Allow the lasagne to rest for 10 minutes before serving to let the layers set and flavors meld.

Notes

• Roast squash until caramelized edges develop for deeper, richer flavor profile.
• Squeeze spinach thoroughly to prevent watery lasagne layers and maintain structural integrity.
• Infuse milk with aromatics longer than 10 minutes for more intense, complex flavor depths.
• Swap goat cheese with vegan alternatives like cashew cream for dairy-free dietary needs.

• Prep Time: 60 minutes
• Cook Time: 40 minutes
• Category: Lunch, Dinner
• Method: Roasting
• Cuisine: Italian

Nutrition

• Serving Size: 4
• Calories: 495 kcal
• Sugar: 7 g
• Sodium: 380 mg
• Fat: 28 g
• Saturated Fat: 13 g
• Unsaturated Fat: 14 g
• Trans Fat: 0.3 g
• Carbohydrates: 38 g
• Fiber: 5 g
• Protein: 21 g
• Cholesterol: 65 mg