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  • Writer's pictureGwen

Butternut Squash Open Lasagne

Serves 2-3

This is a truly flexible recipe. First, we make soup, you can stop there & enjoy it with crusty bread or carry on to make the lasagne. If you’re pushed for time buy a couple of cartons of pre prepared squash soup and bubble it for a little extra time to thicken. Make the lasagne in a large oven safe frying pan, most are fine up to 180C but do check first

Preparation time 40 mins

Lasagne Cooking time 25 mins

Ingredients for the Soup/Sauce

1 teaspoon of Rapeseed oil

1 clove of garlic (crushed)

1 medium onion (chopped)

1 teaspoon dried sage

½ teaspoon grated nutmeg

750g butternut squash

750ml Vegetable stock

Salt and Pepper

Ingredients for the lasagne

Approx. 8 dried lasagne sheets (the no-pre-cook variety)

250g of mascarpone cheese

170g grated mozzarella

100g of spinach or kale (kale must be stripped from its stalks)


Heat the oil in a large pan, add the onions and garlic and cook for 5 minutes until softened (add a splash of the stock and not more oil if it starts to stick) Add the cubed butternut squash, no need to peel if you don’t want to. Cook for a few minutes then add the nutmeg, sage, salt and pepper along with the vegetable stock. Simmer for 25 minutes. Pre-heat your oven to 170C Fan/180C Allow to cool slightly then liquidise or use a wand blender to get a smooth soup/sauce consistency. Taste and add more seasoning if needed

Pour the soup into your frying pan and get it nice and hot. Stir in the spinach or kale. Whip up the mascarpone and spread onto lasagne sheets. Pop them cheese side down into the pan but don’t press all the way to the bottom as a thin sauce layer will sauce will stop it sticking. Break the sheets into pieces to fit around the pan and layer them up, ensuring once you have finished all pasta is submerged. Sprinkle the mozzarella over the top. Pop it into the oven covered over with foil or a lid for 15 minutes, then cook uncovered for a further 10 minutes to brown the cheese. Delicious served with a tomato and red onion salad.

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Nutritional Information

Per Serving (when serving 3 people)

Calories 429

Total Carbohydrate 53g

Dietary Fibre 6.9g

Total Sugars 7.8g

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