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Butternut Squash & Spinach Lasagne

Looking for an autumnal meal the whole family can enjoy? Try this recipe on for size!


  • Preheat the oven to 200C, cut the squash in half, scrape out the seeds and fibre, brush with vegetable oil, place face down on a baking tray lined with foil and roast for 30 minutes. Leave to cool, remove the skin with a peeler, cut the butternut squash in to cubes and puree using a food processor.

  • In a bowl, combine the pureed butternut squash with 250g of ricotta cheese, milk, nutmeg and salt to taste.

  • In a separate bowl, combine the spinach, 250g of ricotta cheese, mozzarella, garlic, salt and pepper to taste. Preheat the oven to 190C.

  • Using a casserole dish, spread some of the butternut squash filling on to the bottom of the dish, sprinkle with mozzarella and top with a couple lasagne sheets. Spread some of the spinach filling on top, sprinkle with mozzarella and place lasagne sheets on top. Repeat this process with each filling until all fillings have been used.

  • Cover the final layer of lasagne sheets with Parmesan and mozzarella. Sprinkle Italian seasoning, paprika and basil on top. Cover with foil, place in the oven and bake for 30 minutes. Carefully remove the foil and cook for a further 10 minutes or until golden brown.

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