Butternut squash and ricotta lasagne

With butternut squash readily available and autumn gently approaching, what could be better than a hearty butternut squash and ricotta lasagne? It's full of flavour and totally delicious.

We all have a favourite meal, don't we? From fish and chips, to a roast dinner, to something we've tasted on our travels around the world, everyone’s favourites are different, but they almost always have one thing in common – a story.

Whether it’s a recipe that’s been passed down through generations, or something that we like to make with our own kids, each time we have our favourite dish it evokes nostalgic memories that make us feel great.

Schwartz wants to uncover these stories, hear about our meaningful dishes, and find out how they came to be firm family favourites. For my family, one such dish is my signature butternut squash, spinach and ricotta lasagne.

For us, this gorgeous, flavour-packed dish signals the beginning of autumn, and serving up this meal is always something of a celebration.

When I created this recipe a few years back, it was as an alternative to classic butternut squash soup, retaining the pairing this much-loved autumn veg with nutmeg and sage, but converting it into a hearty pasta dish. We love it, and alongside crunchy leaves and hot cocoa, it's another reason to look forward to the cooler months.

This lasagne has layers of butternut squash, tomato sauce and spinach flecked ricotta, all topped with a decadent, 'no faff' white sauce on top, that doesn't require you to make a roux.

Here's what to do to make this flavourful, filling, family dish.

Instructions

Make the butternut squash layer

Preheat the oven to 180C/350F (160C/320F fan assisted).

Put the butternut squash in large pan in plenty of boiling salted water.

Cook for around 20 minutes until soft.

Drain, then chuck in the food processor with the sage and a pinch of salt of pepper.

Blend until smooth.

Set aside in a bowl to cool and give the food processor a rinse.

Make the spinach and ricotta layer

Warm the olive oil in a pan over a medium heat.

Add the spinach.

Fry for 1-2 minutes until wilted.

Tip the wilted spinach into a food processor along with the ricotta, nutmeg and a pinch of salt and pepper.

Pulse in the food processor until smooth with green flecks. Set aside.

Make the tomato layer

Warm the oil in a frying pan over a medium heat.

Add the onion and garlic fry for 2-3 minutes until softening.

Add the chopped tomatoes and season with salt and pepper.

Bring to the boil, then turn down to a simmer and cook for 10 minutes until reduced by half.

Assemble the lasagne layers

To assemble, put half of the tomato sauce into the bottom of your greased lasagne dish.

Cover with a single layer of lasagne, tearing the sheets to size if needed.

Next, add half the ricotta mix followed by a layer of lasagne sheets.

Now add half the butternut squash mix followed by another layer of lasagne sheets.

Repeat the pattern again: tomato sauce, lasagne, ricotta, lasagne, butternut squash, lasagne.

Make the white sauce

Pour your cream into a pan and add 2/3 of the Parmesan with a pinch of salt and pepper.

Place over a medium heat and stir for 1-2 minutes until the cheese melts.

As soon the sauce is smooth, pour it over your lasagne and level off.

Sprinkle the remaining Parmesan over the top of the lasagne and season with black pepper.

Bake!

Bake for 30-45 minute or starting to brown on top.

Allow to cool a little before serving – it’ll hold its shape better when cut.

Isn't it pretty? All those layers are a real crowd-pleaser at the family table!

So what's your food story?

Why not get cooking in the kitchen this evening and rediscover why your love your favourite dishes so much - we'd love to hear about it.

Pointers, tricks and troubleshooting tips for the perfect butternut squash and ricotta lasagne 

Is butternut squash and ricotta lasagne easy to make?

This butternut squash lasagne is really easy to make, we’re not even making a roux for the white sauce, but you’d never know! It does take a bit of time to prepare all the layers but it's well worth it for this delicious veggie lasagne. 

Start by preparing your butternut squash, peel, and remove the seeds. The butternut squash seeds are actually edible too. If you have the time, rinse off the fibrous bits then toast them in a dry frying pan for a couple of minutes for a little crunchy snack. Cube the butternut squash and simmer in a pan of water for about 20 minutes until soft. Drain and pile into the food processor bowl with the dried sage, season with salt and pepper and blend until smooth. Transfer the squash paste into a bowl and rinse the food processor ready to make the spinach and ricotta layer. 

Next, create the spinach and ricotta layer by frying the spinach in olive oil for a couple of minutes until wilted. Add this, and the ricotta with nutmeg and salt and pepper seasoning into the food processor and blitz until smooth and flecked with green. Set this aside until you're ready to build the lasagne. 

On to the tomato layer, gently fry off the onion and garlic in olive oil until soft, and then add the chopped tomatoes with some salt and pepper. At this point, it's a good idea to turn the oven on so it can be heating up whilst you layer up the lasagne. Simmer the tomatoes for about 10 minutes until they have reduced and thickened up. 

It’s time to layer up, in the greased oven dish start by putting half the tomato sauce into the bottom of the dish. Spread out and then layer over lasagne sheets, tearing the sheets to size if you need to. On top of this goes half the ricotta spinach mix, and then another layer of lasagne sheets. After this, a layer of butternut squash and more lasagne sheets, repeat these layers until all the fillings are used up. 

To finish off the top of the lasagne before it goes into the oven, gently heat the cream in a small pan with ⅔ of the grated parmesan, heat and stir for about 2 minutes until all the cheese has melted. Pour over the lasagne and finish off by sprinkling the rest of the parmesan over the top with a good grind of black pepper. Bake to perfection for 30-45 minutes. Serve with a fresh rocket salad if you like. 

Will I need any special equipment for this butternut squash lasagne?

Everything you need for this recipe should be easy to find in most kitchens. You’ll need a large pan to cook the butternut squash in, and a frying pan to wilt the spinach and then reduce the tomato sauce.

I’ve used a food processor for speed to make the fillings. If you don’t have one you can use a potato masher to create the butternut squash layer. And for the spinach and ricotta layer, wilt the spinach and allow it to cool slightly before chopping it as finely as you can, mix with the ricotta nutmeg and seasoning.

You will also need a large oven-safe dish to layer up the lasagne in. It’s a good idea to put your oven dish onto a baking sheet when it goes in to cook, just in case any lasagne bubbles over the sides, much easier to clean than the whole oven! 

Head down to the recipe card below where you'll find a full list of suggested equipment.

Where can I buy ricotta?

You should be able to find ricotta easily in the supermarket or from a local Italian deli if you are lucky enough to live near one.

Ricotta is a soft cheese made from some of the whey left over when hard cheese is made. It is reboiled and coagulated with acid and then strained, then you are left with soft creamy ricotta. As it is a soft cheese it doesn’t have a very long shelf life and is best used fresh. 

How can I tell if butternut squash has gone off?

It’s pretty easy to tell if butternut squash has gone off, and there are a few simple things you can do at home to keep yours fresher for longer. In theory, when stored correctly they can keep for 3 months, sometimes longer. Though you’d only be able to achieve that at home if you’ve grown them yourself as you don’t know how long they have been stored for before being sold in the supermarket. 

A fresh ready to eat butternut squash will have a firm outside skin that is a matte pale orangey colour. Ripe butternut squash feels heavier than they look because when it is freshest they contain a lot of water. This decreases over time so if your butternut squash feels particularly light it might be a first indicator that it's past its best. 

Check the outside to make sure there are no bruised or soft damaged areas. Depending on the size of your squash you might find it easier to cut it in half before trying to peel it. A regular vegetable peeler will do the job of getting the skin off. The inside flesh should be bright orange. 

Before you come to use your butternut squash don't keep it in the fridge. They like to be somewhere cool, dark and well ventilated but the fridge is a bit too cold really. Putting it in a cloth bag in a cool cupboard or pantry would be a good spot. 

Is this butternut squash and ricotta lasagne suitable for vegetarians?

This butternut squash lasagne can easily be made vegetarian by using a hard cheese that is not made with rennet. Traditionally made parmesan will most likely be made with rennet so won’t be suitable for vegetarians as this enzyme is extracted from calves stomachs. 

Even since Ancient Roman times, cheesemakers have been using alternatives to animal rennet when making cheese so you should be able to easily find some that are vegetarian. Check out the supermarket's own brand ‘Italian style hard cheese’ as these are often made without rennet and are similar to parmesan. 

Whenever cooking for vegetarians double-check all of your ingredients labels to make sure that they are suitable. Don't forget to also check anything extra you intend to serve alongside your lasagne.

Is this butternut squash and ricotta lasagne suitable for vegans?

To make this lasagne the recipe calls for ricotta, double cream, and parmesan, as well as fresh pasta which is likely made with chicken eggs, all of which are not vegan. If you wanted to try and make a vegan version I would suggest the following changes. 

To replace the fresh lasagne sheets you can use dried lasagne instead, these are usually egg-free but make sure to check the packet. 

Instead of ricotta, you could use vegan cream cheese like Violife to mix with the spinach. For the final white sauce, layer try and find a thick vegan cream like Oatly whippable and mix in your favourite vegan hard cheese. A teaspoon or two of nutritional yeast flakes added into the white sauce will help give it a more cheesy flavour. 

I haven’t tested this recipe with vegan alternatives yet so some of the quantities might need tweaking as you go. Let me know how you get on in the comments below.

If you are making a vegan version of this lasagne do make sure to double-check all of your ingredients labels to see if they are suitable. Don't forget to also check anything extra you are serving with this yummy lasagne.

Is this butternut squash and ricotta lasagne gluten-free?

This recipe is not gluten-free as it uses fresh pasta which will contain gluten. You can get gluten-free dried lasagne sheets in most supermarkets so you can use those instead if you want to make this gluten-free. 

Or take inspiration from my potato lasagne and use thin slices of Desireé potatoes instead of lasagne sheets. 

Always double-check all of your ingredients labels to make sure that they are gluten-free. And don't forget to also check anything extra you intend to serve with your lasagne.

Is this butternut squash lasagne keto-friendly?

With around 75g of carbohydrates per portion this ricotta and squash lasagne isn’t keto-friendly. You can try to reduce the carbohydrates by using slices of courgette instead of pasta sheets. But depending on your keto plan large amounts of butternut squash may not be workable anyway. 

Is this butternut squash ricotta lasagne healthy?

This recipe is packed with fresh veggies, but with the richness of the cheese and cream this butternut squash lasagne is quite high in fat, why not serve with a leafy green salad. We enjoy this butternut squash for a cosy Saturday night dinner when we want a little treat. There is more detailed nutritional information on the recipe card below, all figures are estimates based on publicly available data. 

Is this butternut squash and ricotta lasagne safe to eat while pregnant?

There is nothing in this recipe that would usually pose a risk if eaten during pregnancy. Check all the dairy products are fresh and have been made with pasteurised milk. 

Make sure all the ingredients are in good condition and this lasagne is prepared safely and hygienically.

A Mummy Too does not offer medical advice. Please seek help from a medical professional if you need further information or have any concerns.

Is butternut squash and ricotta lasagne suitable for babies and toddlers?

If you are making this for young children or babies, leave out the salt. The NHS explains why here.

Remember this will be very hot when it first comes out of the oven so cut up and leave to cool before serving to little ones. 

Always give food at an appropriate size and shape for your baby or child. Cut small, round foods, like grapes and cherry tomatoes, into small pieces. 

Always keep babies supported upright while eating and supervise your baby when they’re eating in case they start to choke.

A Mummy Too does not give medical advice. If you have any questions or concerns please speak to a health professional.

The NHS has some fantastic resources on their website on what to feed babies and young children.

What goes well with butternut squash and ricotta lasagne?

Butternut squash lasagne goes beautifully with rocket and tomato salad. Serve a few olives to nibble on. If you wanted to stretch it to serve an extra couple of people why not add some garlic bread on the side too as an extra treat. 

Can I make this recipe without ricotta?

For me, the smooth creamy ricotta really makes this lasagne. It has a slight natural sweetness that goes really well with spinach and butternut squash. It also helps give this lasagne that classic white sauce layer without the faff of making white sauce.

If you don’t have any ricotta you could try and use cream cheese or mascarpone instead. Though bear in mind these both tend to be thicker and higher in fat and calories than ricotta so the texture might turn out a bit different. 

I haven’t got fresh lasagna sheets, can I use dried ones?

I haven’t tested this recipe using dried pasta sheets yet, but you should be able to create a perfect lasagne with them too.

Often the packet will say to pre-cook the lasagne sheets which can be a little tricky. You can try just putting them in dry and cooking the lasagne for an extra 10 minutes. Put a piece of tin foil over the top to create a lid if it looks like the top is starting to catch. 

Can I add extra veggies to this butternut squash ricotta lasagne?

Before adding more veggies keep in mind that you might need a bigger tray or to make two depending on how much you intend to add.

An easy way to add a few extra portions of veg would be to dice a carrot and celery stick and fry off with the onions at the start of the tomato sauce. As you have the food processor out any way you could even use that to chop them all up with the onion, saving a bit of time.

Another way to add veg could be to thinly slice courgette lengthways and layer up after each tomato layer.

This lasagne is also great with extra salad on the side. Have a look and see what you have in the fridge. 

How should I store this butternut squash ricotta lasagne, how long will it keep?

If you’re not using this whole lasagne up for one dinner it will need to be cooled down and either kept in the fridge or put in the freezer on the day of making. It will keep in the fridge for up to 3 days, and in the freezer for two months. If you’re keeping the lasagne in the fridge, it could even just stay in the oven dish, well covered. 

Can I leave this butternut squash and ricotta lasagne out on the counter?

You’ll need to leave the lasagne out on the counter to let it cool down before storing it in the fridge or freezer.

It should only be left out for a maximum of two hours, any longer than this and there is an increased risk of bacteria spreading on the food and making you ill. Once cooled put your leftovers in the fridge or freezer. 

Can I make this butternut squash and ricotta lasagne ahead?

Lasagne is a great meal to make ahead, as a family of four, this recipe automatically makes two meals. 

Depending on how far ahead you want to make this lasagne you could make the filling layers ahead and keep them in the fridge until you’re ready to cook the lasagne. This can only be done up to 12 hours ahead as the ricotta has a short shelf life once opened. 

As you are going to all the effort of making lasagne from scratch, another trick is to double the recipe. Then you can make two lasagnas if you have two suitable oven dishes, and space to store them. Giving you loads of extra portions ready for the freezer without too much extra work. 

Should I keep this butternut squash lasagne in the refrigerator?

Yes, any leftovers definitely need to be kept in the fridge or frozen on the day of making.

This recipe contains lots of fresh dairy products and needs to be kept refrigerated to reduce the risk of bacteria spreading on the food. For ease, you can keep the leftovers in the oven dish and cover them well. Or transfer them into smaller containers if there isn’t enough room in the fridge. 

Can I freeze butternut squash and ricotta lasagne?

Freezing this butternut squash lasagne is the perfect way to store leftovers so you have your very own ready meals in the freezer. The pasta sheets will become a little softer by the time the lasagne has thawed out and been reheated. But there is something extra satisfying about leftover lasagne, it tastes all the more delicious as you haven’t had to do lots of cooking beforehand. 

Find some suitable size containers, and either keep the lasagne in large pieces or divide it into portions. Make sure the lasagne is frozen on the day of making, it will need to cool down a bit before going into the freezer, but don’t leave it out for longer than two hours. Label the containers with the date and what's inside so you can find them easily later on. 

Personally, I prefer to thaw out this lasagne in the fridge overnight before reheating but you can also reheat from frozen if you are in a rush. Once thawed, use up within 24 hours, and do not refreeze already frozen food. 

What is the best way to reheat this butternut squash lasagne?

Depending on how much time you have and your preferences you can either reheat in the microwave for speed or reheat in the oven. I find using the microwave works well but the pasta will become quite soft. Whereas in the oven around the edges might dry out, I quite like the crunchy bits around the edge, and you can avoid them a bit by putting a tin foil lid on top. 

The following instructions are assuming you have already defrosted the lasagne if it is frozen.

To microwave, divide the lasagne into portions and put them onto microwave-safe plates. Loosely cover with a microwave lid and heat each portion for 2 minutes on full power. Once each piece has had two minutes, give them all another go in the microwave for 1-2 minutes until the lasagne is piping hot right the way through. 

For oven reheating, preheat the oven to 180C / 350F (160C fan). If it’s not already, put the lasagne back into the oven dish and loosely cover with tin foil. Put it in the oven for about 20 minutes until hot all the way through. Return to the oven if it needs longer. 

Can I make this butternut squash lasagne in a different quantity?

This lasagne already makes extras for our family as there are only four of us and the recipe makes eight portions. If you want to make more or less then go right ahead. Keep in mind you’ll need suitable size oven dishes to cook the amount you want to make, either smaller individual ones or two big trays if you are making more. 

Look for the recipe card below. You'll see the servings near the top left. To change this to the number you want to make just click on it and a little slider will pop up. You can move the slider up or down to get the amount you want to make.

All the ingredient quantities will update automatically for you so that everything is in the right ratios.

Can I make this butternut squash lasagne in individual portions?

Yes, this recipe can be cooked in individual small oven dishes if you prefer. This can really help with portions and freezing, especially if you use oven dishes that are safe to go straight into the freezer.

Make all the filling layers up following the recipe, and then instead of creating the lasagne layers in one big dish divide it into smaller ones. When preparing these with freezing in mind, don’t overfill the dishes as the lasagne will expand a little as it freezes and might leak out. 

When serving individual portions still in the oven dish make sure people are aware the dish will be hot and remove any for young children before serving. 

Can I make this lasagne in a different tin/tray?

Any large oven dish will do to make your lasagne in. You will find it easier to make the layers using a rectangular dish, but if yours is an oval don’t worry just tear the lasagne sheets down to size so they fit in as best you can. I find it helpful to put my lasagne dish onto a baking sheet to catch any drips if it bubbles over the side. 

Can I make this butternut squash lasagne without a food processor?

Using a food processor helps create a lovely smooth finish to the butternut squash and ricotta spinach layers. That said, you can easily create these without a food processor, the outcome may be slightly more rustic but it will still look and taste utterly delicious. 

For the butternut squash layer, once soft, drain the butternut squash and use a potato masher, or even a large fork to mash it up, get it as smooth as you can. Don’t forget the sage and seasoning. 

To make the ricotta layer, wilt the spinach and allow it to cool a little before chopping it up as finely as you can. Mix this in a bowl with the ricotta and nutmeg until smooth and evenly flecked with green. 

How can I make sure this butternut squash lasagne is perfectly cooked?

You’ll know this lasagne is ready when the top has turned a lovely inviting golden brown on top and is slightly bubbling around the edges. Obviously to get to this point takes a little work, but when you break down each step you’ll find this recipe a breeze. 

Turning the oven on so it has plenty of time to come up to temperature will help your lasagne cook to perfection. 

On to the lasagne, start by making each of the fillings, the butternut squash takes the longest to cook so get that on first. Whilst it's simmering for about 20 minutes you can always make a start on the spinach and ricotta and then tomato layers too. 

The spinach just needs quickly wilting before being blended with ricotta, nutmeg, and seasoning.

For the tomato layer, soften the diced onion and garlic in a large frying pan with some olive oil, cook these until starting to soften, about 3 minutes. Then pile in the chopped tomatoes and simmer for 10 minutes. Using a large frying pan for this really helps reduce the liquid from the tomatoes quickly as there is a larger surface area simmering than if you used a saucepan. 

When the butternut squash is cooked blitz this in the food processor with dried sage and seasoning until lovely and smooth. 

Now you’re ready to layer up the lasagne. Grease your oven dish with a little olive oil, and then put about half the tomato mix at the bottom, spreading it out into an even layer. On top of this goes the first layer of lasagne sheets, tear any pieces that are too big down to size so the whole tray is covered. Next, add in half the ricotta mix, again spread out before adding another layer of pasta. Top this with half the butternut squash mixture and another layer of lasagne. Repeat tomato, pasta sheets, ricotta, pasta sheets, butternut squash, pasta sheets until everything is in the dish. 

Finish off the top of the lasagne with your cheats white sauce by warming the double cream with ⅔ of the grated parmesan for a minute or two until the cheese has melted. Pour these evenly over the top and sprinkle over the rest of the parmesan and a good grind of black pepper. 

Bake in the oven for 30-45 minutes, you can keep an eye on it through the oven door. If you are worried the top is starting to catch and it’s not quite ready yet then cover with tin foil to protect it whilst the middle finishes cooking. 

Why did my lasagne turn out dry and burnt?

A few things might cause this lasagne to turn out dry or burnt, most commonly the oven is too hot, or it’s been left in far too long so has dried out and burnt.

Check the temperature dial is set to the correct settings whether your oven is fan-assisted or not.

If you find things often burning in your oven it might be worth getting an oven thermometer so you can check the actual temperature inside the oven. Some oven dials are not a clear indicator of the precise temperature in the oven and can be out by 10-20 degrees too hot or cold. It’s also always a good idea to set a timer, on your phone or smart speaker so you remember to check the lasagne when it’s nearly done. 

If you’ve used dry pasta instead of fresh this might take a bit longer to cook, and will absorb moisture from the other layers making the overall lasagne slightly dryer. 

Perhaps the lasagne looks done on top but its not cooked all the way through, if this is the case you can cover the top with tin foil to protect it for the remainder of the cooking time. 

Why did my lasagne turn out wet and sloppy?

The nature of lasagne means it might turn out a bit wetter sometimes than others. Let the lasagne sit for a few minutes once it’s come out of the oven. This helps everything firm up a little before serving. 

There are also steps you can take whilst creating the layers to reduce any excess moisture that might make the lasagne turn out too wet. 

Drain the butternut squash really well, and let any extra steam escape for a few minutes before blitzing. 

Don’t be tempted to add water when wilting the spinach, it contains enough moisture inside the leaves to wilt down by itself and with a little olive oil it shouldn’t stick to the pan. If you find your spinach is really wet you can squeeze out any extra moisture with a sieve or blot it with some clean kitchen towel before mixing with the ricotta. 

Finally the tomato layer, make sure it's really simmering for a good 10 minutes so it has time to reduce. Using a large frying pan for this is key so there is a large surface area for the excess liquid to evaporate from. You can use a regular saucepan but it will take much longer. 

How can I add/change the flavours in this dish?

I’ve kept this butternut squash, ricotta and spinach lasagne pretty straight forward to really let these elements sing, the combination of creamy ricotta with earthy spinach and smooth rich butternut squash all work perfectly together. 

You can of course play around with the recipe and add different ingredients to suit your tastes and what’s in the fridge. Simple things like adding fresh basil to the tomato layer, or extra garlic if you like a stronger taste. 

Try adding some courgette layers by thinly slicing it lengthways and adding in after the tomato layer. 

You can use different cheeses or add a few torn-up pieces of mozzarella throughout the layers to give an extra cheesy burst. Go all out and make homemade pasta, you can even add extra spinach into the pasta too.

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5 from 4 votes

Butternut Squash and Ricotta Lasagne Recipe

With butternut squash readily available and autumn gently approaching, what could be better than a hearty butternut squash and ricotta lasagne? It's full of flavour and totally delicious.

Prep Time20 minutes mins

Cook Time1 hour hr

Total Time1 hour hr 20 minutes mins

Course: Pasta meals

Cuisine: Italian

Diet: Vegetarian

Servings: 8 slices

Author: Emily Leary

Ingredients

For the butternut squash layer

• 2 kg (4.4 lb) butternut squash flesh cubed (about 2.5kg of squash before peeling and deseeding)
• 2 tsp dried sage
• 1 pinch salt and black pepper

For the spinach and ricotta layer

• 1 tbsp olive oil plus more for greasing
• 160 g (5.6 oz) fresh spinach
• 500 g (1.1 lb) ricotta cheese
• 1/4 tsp ground nutmeg
• 1 pinch salt and black pepper

For the tomato layer

• 1 tbsp olive oil
• 1 onion
• 2 cloves garlic
• 800 g (1.8 lb) canned chopped tomatoes
• 1 pinch salt and black pepper

For the lasagne layers

• 500 g (1.1 lb) fresh egg lasagne sheets

For the white sauce

• 600 ml (1.3 pint) double cream (heavy cream)
• 100 g (3.5 oz) Parmesan or vegetarian hard cheese alternative finely grated
• 1 pinch salt and black pepper

Instructions

Make the butternut squash layer

• Preheat the oven to 180C/350F (160C/320F fan assisted).
• Put the butternut squash in large pan in plenty of boiling salted water. Cook for around 20 minutes until soft.
• Drain, then chuck in the food processor with the sage and a pinch of salt of pepper. Blend until smooth.
• Set aside in a bowl to cool and give the food processor a rinse.

Make the spinach and ricotta layer

• Warm the olive oil in a pan over a medium heat. Add the spinach and fry for 1-2 minutes until wilted.
• Tip the wilted spinach into a food processor along with the ricotta, nutmeg and a pinch of salt and pepper. Pulse in the food processor until smooth with green flecks. Set aside.

Make the tomato layer

• Warm the oil in a frying pan over a medium heat. Add the onion and garlic and fry for 2-3 minutes until softening.
• Add the chopped tomatoes and season with salt and pepper.
• Bring to the boil, then turn down to a simmer and cook for 10 minutes until reduced by half.

Assemble the lasagne layers

• To assemble, put half of the tomato sauce into the bottom of your greased lasagne dish, then cover with a single layer of lasagne, tearing the sheets to size if needed.
• Next, add half the ricotta mix followed by a layer of lasagne sheets.
• Now add half the butternut squash mix followed by another layer of lasagne sheets.
• Repeat the pattern again: tomato sauce, lasagne, ricotta, lasagne, butternut squash, lasagne.

Make the white sauce

• Pour your cream into a pan and add 2/3 of the Parmesan with a pinch of salt and pepper.
• Place over a medium heat and stir for 1-2 minutes until the cheese melts. As soon the sauce is smooth, pour it over your lasagne and level off.
• Sprinkle the remaining Parmesan over the top of the lasagne and season with black pepper.

Bake!

• Bake for 30-45 minute or starting to brown on top.
• Allow to cool a little before serving - it'll hold its shape better when cut.

Nutrition

Calories: 768.57kcal | Carbohydrates: 74.13g | Protein: 24.17g | Fat: 44.53g | Saturated Fat: 25.3g | Cholesterol: 188.75mg | Sodium: 486.44mg | Potassium: 1444.92mg | Fiber: 6.67g | Sugar: 8.92g | Vitamin A: 30075.03IU | Vitamin C: 69.12mg | Calcium: 510.82mg | Iron: 5.72mg

* Note: nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published. Information on this website should not be taken as medical advice. Cuisines identify the primary region of inspiration for a dish.

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