Print Recipe
5 from 4 votes

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.
Prep Time20 mins
Cook Time1 hr
Total Time1 hr 20 mins
Course: Pasta meals
Cuisine: Italian
Keyword: butternut squash, butternut squash and ricotta lasagne, butternut squash lasagne, lasagne, pasta, ricotta lasagne
Servings: 8 slices
Calories: 768.57kcal
Author: Emily Leary


For the butternut squash layer

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

For the spinach and ricotta layer

  • 1 tbsp olive oil plus more for greasing
  • 160 g fresh spinach
  • 500 g ricotta cheese
  • 1/4 tsp ground nutmeg
  • 1 pinch salt and pepper

For the tomato layer

  • 1 tbsp olive oil
  • 1 onion
  • 2 cloves garlic
  • 800 g chopped tomatoes
  • 1 pinch salt and pepper

For the lasagne layers

  • 500 g fresh egg lasagne sheets

For the white sauce

  • 600 ml double cream
  • 100 g Parmesan cheese finely grated (or vegetarian alternative)
  • 1 pinch salt and pepper


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 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.


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