Roast butternut squash lasagne

    2 hours 15 min

    A delicious vegetarian lasagne that meat eaters will love. Lasagne sheets are layered with a butternut squash sauce and Parmesan cheese, then finished off with whipped cream and more Parmesan cheese. Enjoy with a side salad or garlic bread.

    141 people made this

    Serves: 12 

    • 1.35kg butternut squash, halved and seeded
    • 3 tablespoons vegetable oil
    • 1/2 teaspoon salt
    • 50g unsalted butter
    • 2 tablespoons finely chopped garlic
    • 4 tablespoons plain flour
    • 1 litre milk
    • salt and ground black pepper to taste
    • 250ml double cream
    • 9 lasagne sheets
    • 100g finely grated Parmesan cheese

    Prep:30min  ›  Cook:1hr40min  ›  Extra time:5min resting  ›  Ready in:2hr15min 

    1. Preheat an oven to 230 C / Gas 8. Grease a baking tray.
    2. Brush the butternut squash halves with vegetable oil and season with salt. Roast in the preheated oven until golden and easily pierced with a knife, 45 to 50 minutes. Allow to cool for 15 to 20 minutes, then scoop the flesh into a bowl. Set aside.
    3. Heat the butter in a large frying pan over medium-low heat. Cook and stir garlic in the butter until softened. Stir in flour and cook for 3 minutes. Whisk in the milk until smooth. Bring to a simmer and cook until thick, about 10 minutes, whisking occasionally. Stir in the butternut squash and season with salt and pepper. Sauce can be made 3 days ahead and refrigerated.
    4. Reduce oven temperature to to 190 C / Gas 5. Grease a 23x33cm or similar sized baking dish.
    5. Beat the double cream until foamy in a large glass or metal mixing bowl. Gradually add the salt, continuing to beat until medium peaks form. Lift your beater or whisk straight up: the tip of the peak formed by the cream should curl over slightly. Set aside.
    6. Pour 250g the butternut sauce into the baking dish and place 3 lasagne sheets on top in a single layer. Spread half of the remaining sauce over the lasagne sheets and sprinkle with 40g of Parmesan cheese. Place another layer of lasagne sheets and spread the remaining sauce on top and sprinkle with 40g of Parmesan cheese. Place the final layer of lasagne sheets on top. Spread the whipped cream over the final layer of lasagne sheets making sure the pasta is completely covered. Sprinkle with the remaining 20g of Parmesan. Cover baking dish tightly with foil.
    7. Bake in the preheated oven for 30 minutes. Remove foil and continue baking until the top is bubbly and golden brown, about 10 minutes. Allow to rest for 5 minutes before serving.

    Parmesan cheese

    Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.

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    Reviews in English (141)


    WOW!!! So tasty...I changed the regular milk for Soya and the double cream for blended Tofu and used coconut oil instead of butter but otherwise kept to your original recipe. Very easy and delicious. Made half quantity and have frozen 5 portions for later use. Thanks for a great tasty veggie lasagne, Mmmmmmmmmmmmmmm...  -  13 Jan 2018


    I can't tell you all how good this was!!!! Let's just say that for Thanksgiving I had about 20 different things to eat and this was the only thing that was completely gone. Half the people there said this was their favorite. Here's what I did different: I used 12 noodles instead of 9 and dipped them in boiling water as some of the reviews said the noodles were too hard after baking. I also added more flour since my sauce was not thickening (about 2 tablespoons more). I also added one large sauteed onion to the garlic mix. This dish was beyond good and I'll be making it again and again. I was a little nervous about the heavy cream on top but it was great. I baked the lasagna for about 45 min total and then let it sit for a cpouple of hours (to be timed with dinner) and then warmed it up in the over before serving. BRAVO BRAVO BRAVO!!!!! UPDATE: Made this again. I used a Vidallia onion. It worked wonderfully. For the topping I used half and half and just stired some salt into it (didn't have a mixer where I was baking). You don't lose any bit of flavor with that sub.  -  16 Nov 2009  (Review from Allrecipes US | Canada)


    This is soooo delicious! I can't stop eating it! I did add a layer of fresh spinach for color but either way it is a great recipie.  -  20 Sep 2009  (Review from Allrecipes US | Canada)