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Butternut squash lasagne recipe

Butternut squash lasagne recipe

5 ratings

With slices of grilled butternut squash and lentils, this lightened-up lasagne recipe is perfect for when you’re craving Italian, without the guilt. With a creamy béchamel sauce and scattered with fresh basil, this butternut squash lasagne will hit the spot. See method

  • Serves 6
  • 1 hr 10 mins
  • 382 calories / serving


  • 1 x 250g pack lean beef steak mince
  • 1 x 500g pack lean pork mince
  • 1 tsp olive oil
  • 2 garlic cloves, finely sliced or crushed
  • 2 x 400g packs vine tomatoes, chopped
  • 2 tbsp tomato purée
  • 1 chicken or vegetable stock cube
  • 1 x 390g tin green lentils in water, drained
  • 1 large butternut squash, peeled, seeded and thinly sliced
  • 1/4 x 640g pack frozen micro veg, cooked following the pack instructions
  • 1 x 30g pack fresh basil, leaves sliced
  • 75g lighter Cheddar, grated
  • sunflower oil spray

For the béchamel sauce

  • 1 tbsp olive oil
  • 2 heaped tbsp flour
  • 400ml skimmed milk
  • ¼ tsp grated nutmeg
If you don't have mince, cut open some sausages instead

Each serving contains

  • Energy

  • Fat

    13g 19%
  • Saturates

    5g 25%
  • Sugars

    15g 16%
  • Salt

    1.8g 29%

of the reference intake
Carbohydrate 29.7g Protein 38.5g Fibre 3.1g


  1. In a large nonstick pan, dry-fry the beef and pork mince, until browned. Once cooked, tip into a colander and drain away the excess fat.

  2. Wipe out the pan, add the oil and garlic, and cook over a low heat. Once softened, return the mince to the pan and add the tomatoes and purée. Crumble in the stock cube and add 350ml (12fl oz) water. Bring to the boil, stirring, then simmer for 30-40 minutes, until thickened. Add the lentils for the last 15 minutes of cooking.

  3. Meanwhile, make the béchamel. Mix 1 tbsp oil in a pan with the flour; season. Gently heat, stirring, for 1 minute, then whisk in the milk until smooth. Cook over a high heat, stirring, until thickened. Add the nutmeg and set aside.

  4. Preheat the oven to gas 6, 200°C, fan 180°C. Spray the squash slices with a little sunflower oil. In a griddle pan or under a hot grill, cook in batches, for 4-5 minutes on each side, until soft.

  5. Once the meat sauce has reduced, stir in the micro veg and most of the basil. Season to taste.

  6. Add half the meat sauce to a 1 1/2 litre (2 ½ pints) ovenproof dish, scatter over a third of the cheese and layer half the sliced squash on top. Add the remaining meat sauce, another third of the cheese and the remaining squash on top. Spoon over the béchamel evenly and top with the remaining cheese. Bake for 20 minutes, or until bubbling. To serve, scatter with the remaining basil.

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