Name: Mary Berry Butternut Squash Lasagne Recipe
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Ingredients: 1 medium butternut squash (about 800g), peeled and cut into 2cm cubes; 2 tbsp olive oil; 1 tsp dried sage; salt and black pepper; 50g unsalted butter; 50g plain flour; 600ml whole milk; 1/4 tsp ground nutmeg; 100g mature cheddar, grated; salt and black pepper; 1 tbsp olive oil; 1 onion, finely chopped; 2 garlic cloves, crushed; 250g ricotta; 9 dried lasagne sheets; small handful fresh sage leaves, chopped; 50g mozzarella, torn; 30g parmesan, grated

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This butternut squash lasagne layers tender roasted squash, silky béchamel and sheets of pasta into a golden, bubbling bake with a soft centre and a crisp, cheese-flecked top.

It makes a satisfying vegetarian main for a Sunday family supper, and it holds up well for entertaining too. The layers set as the dish rests, giving clean, neat slices. From start to finish, it is ready in around 1 hour 30 minutes.

Ingredients

For the squash

1 medium butternut squash (about 800g), peeled and cut into 2cm cubes
2 tbsp olive oil
1 tsp dried sage
Salt and black pepper

For the sauce

50g unsalted butter
50g plain flour
600ml whole milk
1/4 tsp ground nutmeg
100g mature cheddar, grated
Salt and black pepper

For the lasagne

1 tbsp olive oil
1 onion, finely chopped
2 garlic cloves, crushed
250g ricotta
9 dried lasagne sheets
Small handful fresh sage leaves, chopped

For the topping

50g mozzarella, torn
30g parmesan, grated

How to Make Mary Berry Butternut Squash Lasagne

Roast the squash: Toss the squash cubes with the olive oil, sage, salt and pepper, spread on a baking tray and roast at 200C for 25 minutes until tender and lightly caramelised at the edges.
Soften the onion: Heat the olive oil in a pan and cook the onion gently for 8 minutes until soft, then add the garlic and cook for 1 minute more.
Make the béchamel: Melt the butter in a saucepan, stir in the flour and cook for 1 minute, then gradually whisk in the milk until smooth; adding the milk slowly helps stop lumps forming.
Season the sauce: Simmer the sauce gently until thickened, then stir in the nutmeg, cheddar, salt and pepper.
Combine the filling: Fold the roasted squash and softened onion through half of the béchamel, and stir the ricotta through the other half separately.
Layer the lasagne: Spread a little sauce over the base of a 20x25cm dish, add a layer of pasta sheets, then the squash mixture, a spoonful of ricotta sauce and more plain sauce, and repeat until everything is used, finishing with a layer of sauce on top.
Add the topping: Scatter the mozzarella and parmesan evenly over the final layer.
Bake until golden: Bake at 190C for 35 to 40 minutes until the top is golden and bubbling and a knife slides easily through the pasta; this shows the sheets are fully cooked through.
Rest before serving: Leave the lasagne to stand for 10 minutes before cutting, as this allows the layers to set for neater slices.

Tips for the Best Mary Berry Butternut Squash Lasagne

Why is my lasagne watery once it is sliced?

This usually means the squash was not roasted long enough to drive off moisture, or the sauce was too thin before layering. Roast the squash until the edges are lightly caramelised and make sure the béchamel coats the back of a spoon before assembling.

Why does the pasta stay hard in places after baking?

Dry patches of pasta usually sit where there is not enough sauce touching the sheets. Make sure every sheet is fully covered with sauce or filling, right to the edges of the dish.

Why did my béchamel turn lumpy?

Lumps form when the milk is added too quickly to the butter and flour mixture. Pour it in gradually, whisking constantly, and keep the heat low until the sauce is smooth.

How do I stop the top from browning too fast?

Loosely cover the dish with foil for the first 25 minutes of baking, then remove it for the last 10 to 15 minutes so the cheese can turn golden without burning.

Why does my squash turn mushy rather than tender?

This happens when the cubes are cut too small or roasted at too low a temperature. Cut them to an even 2cm and roast at 200C so they cook through without collapsing.

Serving Suggestions

Serve with a simple green salad dressed with lemon and olive oil to cut through the richness
Pair with warm garlic bread for a heartier midweek supper
Add a scattering of toasted pine nuts and extra sage for a dinner party finish
Offer alongside roasted cherry tomatoes for a pop of acidity on the plate
Finish with a grinding of black pepper and a drizzle of good olive oil just before serving

Storage

Room temperature

Keep leftovers covered at room temperature for no more than 2 hours before moving to the fridge.

Refrigerator

Store in an airtight container in the fridge for up to 3 days. Bring to room temperature before reheating for the best texture in the sauce.

Freezing

Wrap the cooled lasagne tightly in cling film and foil, or freeze in a sealed container, for up to 3 months. Defrost fully in the fridge overnight before reheating in the oven until piping hot throughout.

Nutrition

Calories: 420 kcal
Carbohydrates: 38g
Protein: 17g
Fat: 23g
Saturated Fat: 12g
Sodium: 480mg

Nutrition values are estimated and can vary depending on the exact ingredients and portion sizes used.

FAQs

Can I use fresh lasagne sheets instead of dried?

Yes, fresh sheets work well and do not need pre-cooking. Reduce the baking time slightly, as fresh pasta softens faster than dried.

Can I make this lasagne ahead of time?

Yes, assemble it fully up to a day in advance and keep it covered in the fridge, then bake straight from cold, adding an extra 10 to 15 minutes to the cooking time.

Can I freeze butternut squash lasagne?

Yes, it freezes well either before or after baking. Defrost fully in the fridge before cooking or reheating for even results.

What size dish works best for this recipe?

A 20x25cm baking dish gives the right depth for even layers. A larger dish will spread the layers too thin and shorten the baking time.

Can I make this recipe gluten free?

Yes, swap the plain flour for a gluten free blend and use gluten free lasagne sheets. The texture of the sauce and bake stays very similar.

Conclusion

This Mary Berry butternut squash lasagne brings together sweet roasted squash, a silky cheese sauce and tender pasta in layers that hold their shape once rested. It is a reliable choice for both a relaxed family meal and a dish to share with guests.

The recipe makes enough for 6 generous servings and keeps well for lunches through the week. If you enjoyed this, you might also like mary berry lemon curd cake recipe. Share your results in the comments below or pass the recipe on to a friend who loves a good bake.