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Butternut squash lasagne recipe

Butternut squash lasagne recipe

13 ratings

Created by The Tesco Real Food team

With slices of griddled butternut squash and lentils, this lightened-up lasagne recipe is perfect for when you’re craving Italian, but want something a little less indulgent. With a creamy bechamel sauce and fresh basil, this butternut squash lasagne will hit the spot. See method

  • Serves 6
  • 1 hr 45 mins plus standing
  • 477 calories / serving
  • Freezable

Ingredients

  • 250g pack lean beef steak mince
  • 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 stock cube
  • 390g tin green lentils in water, drained
  • 1 large butternut squash (about 1.5kg), peeled, deseeded and cut into 5mm slices
  • 160g bag frozen carrot, broccoli and corn
  • 30g pack fresh basil, leaves sliced
  • 65g 50% reduced-fat mature cheese, grated

For the bechamel sauce

  • 2 tbsp olive oil
  • 4 heaped tbsp plain flour
  • 750ml semi-skimmed milk
  • ¼ tsp grated nutmeg
2 of your five-a-day and low in fat

Each serving contains

  • Energy

    2000kj
    477kcal     24%

  • Fat

    17g 24%

  • Saturates

    6g 30%

  • Sugars

    20g 22%

  • Salt

    1.5g 25%

of the reference intake
Carbohydrate 36.5g Protein 41.3g Fibre 5.5g

Method

  1. In a lidded frying pan, dry-fry all of the mince over a medium-high heat for 7-8 mins until browned. Reduce the heat to low, add the oil and garlic and cook for 1 min, then add the tomatoes and purée. Crumble in the stock cube, stir in 350ml water, then bring to a simmer. Cover and cook for 10 mins, then remove the lid and simmer for another 20-30 mins, adding the lentils for the last 15 mins. Add a splash of water if it starts to dry out.

  2. Meanwhile, make the bechamel. Mix the oil with the flour in a pan; season. Gently heat, stirring, for 1 min, then whisk in the milk until smooth. Cook over a high heat for 3-4 mins, stirring, until thickened. Add the nutmeg and set aside.

  3. Preheat the oven to gas 6, 200°C, fan 180°C. Spray a little sunflower oil onto the squash slices. Griddle the squash, in batches, for 6-7 mins each side until soft.

  4. Stir the frozen veg and most of the basil into the sauce. Season to taste. Add ½ the sauce to a (1.5ltr) 20 x 30cm ovenproof dish, scatter over a ⅓ of the cheese and layer ½ the squash on top. Add the remaining meat sauce, another ⅓ of the cheese and the remaining squash. Top with the bechamel and remaining cheese. Bake for 40-45 mins until bubbling and the squash is tender. Stand for 10 mins; scatter with the remaining basil to serve..

Freezing and defrosting guidelines

Freeze unbaked. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Butternut squash recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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