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Bill's butternut squash lasagne

Bill’s four cheese and butternut squash lasagne

Mandy Mazliah
A decadent recipe for four cheese and butternut squash lasagne. Hearty autumn fare that's perfect when you want something really satisfying..
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Prep Time 30 mins
Cook Time 45 mins
Total Time 1 hr 15 mins
Course Main Course
Cuisine Italian
Servings 6


  • 1 kg butternut squash peeled and sliced lengthways
  • 400 g baby spinach
  • 10 g sage leaves chopped
  • 20 g flat leaf parsley chopped
  • 200 g semi dried cherry tomatoes
  • 250 g mozzarella cheese torn into pieces
  • 200 g feta cheese crumbled
  • 200 g ricotta cheese
  • 300 g fresh lasagne sheets
  • 1 batch béchamel sauce see below
  • 100 g freshly grated vegetarian Parmesan-style cheese
  • 5 g sage leaves for garnish
  • Salt and pepper
  • Oil for greasing

For the béchamel sauce

  • 1 litre whole milk
  • 1 white onion cut in half
  • 2 bay leaves
  • 100 g butter
  • 100 g flour
  • 2 g nutmeg
  • Salt and pepper


  • Preheat the oven to 180°C.
  • First, make the béchamel sauce. Melt 100g butter in a saucepan on a medium heat. Add the 2 bay leaves and 1 whole onion cut in half. When butter is melted add 100g flour little by little while whisking, making sure it doesn't burn. When combined and smooth, start adding the litre of whle milk a little at a time while whisking. Continue to whisk and cook for a few more minutes. Add the 2g nutmeg, salt and pepper to taste, and remove from heat. Remove the onions and bay leaves before use.
  • Mix the 20g chopped parsley into the béchamel sauce. Blanch 400g baby spinach in boiling water and drain.
  • Grease an ovenproof tray (approx 25cm x 35cm) with oil. Spread a quarter of the béchamel sauce on to the base and add a layer of butternut squash. Add a third of the spinach. Top with a third of the mozzarella, ricotta and feta. Add a third of the tomatoes. Cover with a third of the lasagne sheets. Be careful they don't overlap too much as they will not cook properly. Repeat these steps twice more. Finish off with béchamel sauce and the Parmesan. Scatter the sage leaves across the top.
  • Bake in the oven at 180°C for approx 45 minutes or until the butternut squash is tender. If the lasagne is getting too dark cover with foil until done.
Keyword butternut squash lasagne
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