Mary Berry's butternut squash lasagne recipe

Butternut squash lasagne is hearty, comforting and lower in calories compared to the classic recipe. 

Mary Berry knows a thing or two about cooking for a crowd and this lasagne is no exception. It takes 30 minutes to prepare but is best chilled overnight if you have time. Each portion is under 600 calories and is packed with nutrients and vitamins thanks to the squash, spinach, pepper and mushrooms which you wouldn’t find in a traditional recipe. 

Ingredients

• 1 tbsp olive oil
• 225g (8oz) butternut squash (peeled weight), chopped into small cubes
• 1 red pepper, halved, deseeded, and diced
• 1 onion, roughly chopped
• 2 garlic cloves, crushed
• 225g (8oz) chestnut mushrooms, sliced
• 2 x 400g cans chopped tomatoes
• 1 tbsp tomato purée
• 2 tsp sugar
• 1 tbsp freshly chopped thyme
• salt and freshly ground black pepper
• 100g (31⁄2oz) spinach, chopped
• 6–8 sheets lasagne

For the white sauce:

• 75g (21⁄2oz) butter
• 75g (21⁄2oz) plain flour
• 900ml (11⁄2 pints) hot milk
• 2 tsp Dijon mustard
• 100g (31⁄2oz) Gruyère cheese, grated
• 250g (9oz) mozzarella, chopped into small cubes

Method

1. Heat the oil in a large deep frying pan. Add the squash, pepper, onion, and garlic and fry over a moderate heat for 4–5 minutes or until the onion is starting to soften. Add the mushrooms, tomatoes, tomato purée, sugar, thyme, and some salt and freshly ground black pepper. Cover with a lid and simmer over a low heat for 20–30 minutes or until the vegetables are tender. Add the spinach and toss together until just wilted.
2. Meanwhile, make the white sauce. Melt the butter in a saucepan, add the flour, and stir over the heat for 1 minute. Slowly whisk in the hot milk until the sauce is smooth and thick. Season with salt and freshly ground black pepper, then stir in the mustard and half the Gruyère.
3. Spoon one-third of the tomato sauce over the base of the ovenproof dish, then spoon one-third of the white sauce on top. Arrange a single layer of lasagne over the white sauce and scatter over half the mozzarella. Spoon half the remaining tomato sauce on top, followed by half the remaining white sauce. Arrange another layer of lasagne on top and scatter over the remaining mozzarella. Spread the rest of the tomato sauce on top, followed by the rest of the white sauce, then sprinkle with the remaining Gruyère.
4. Transfer to the fridge for at least 6 hours or overnight so the lasagne starts to soften.
5. To serve, heat the oven to 200C (180C fan, Gas 6), then bake the lasagne for 45 minutes or until golden brown and bubbling around the edges.

Top tip for making butternut squash lasagne

Mary says: ‘Prepare the dish the day before if you can, so the lasagne sheets have time to soften in the sauce. Serve with salad and crusty bread.’ 

The lasagne can be made up to the end of step three, up to two days ahead. You can then freeze it for up to two months.

Continue reading for more tips and tricks from Mary and our team of experts. 

Mary Berry Cooks Up A Feast: Favourite Recipes for Occasions and Celebrations by Mary Berry and Lucy Young (DK, £25) - View at Amazon

For more easy feast inspiration, grab a copy of this book. If you need something quick and tasty there’s a sirloin steak and vegetable stir fry which would be perfect or if you have time to make dessert you might like the chilled marbled raspberry cheesecake.

Learn how to cook butternut squash if you’d like some more tasty ideas. We have an excellent classic lasagne recipe and plenty more Mary Berry recipes for you to explore.