Mary Berry Butternut Squash Lasagne

This delicious Butternut Squash Lasagne by Mary Berry is a creamy and nutritious meal perfect for a cozy dinner. It’s easy to prepare and can be made with common ingredients, allowing you to customize it to your taste. Enjoy layers of rich flavors topped with melted cheese for a comforting dish everyone will love!

Ingredients Needed

• 1 tbsp olive oil
• 225g (8oz) butternut squash, peeled and 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 (14oz) cans of chopped tomatoes
• 1 tbsp tomato purée
• 2 tsp sugar
• 1 tbsp freshly chopped thyme
• Salt and freshly ground black pepper, to taste
• 100g (3½oz) spinach, chopped
• 6–8 sheets of lasagne

For the white sauce:

• 75g (2½oz) butter
• 75g (2½oz) plain flour
• 900ml (1½ pints) hot milk
• 2 tsp Dijon mustard
• 100g (3½oz) Gruyère cheese, grated
• 250g (9oz) mozzarella, chopped into small cubes

How To Make Butternut Squash Lasagne

1. Prepare the Vegetable Filling: Heat the oil in a large deep frying pan. Add the butternut squash, red pepper, onion, and garlic, and fry over moderate heat for 4–5 minutes or until the onion starts to soften. Add the mushrooms, chopped tomatoes, tomato purée, sugar, thyme, and season with salt and pepper. Cover and simmer over low heat for 20–30 minutes until the vegetables are tender. Add the spinach and toss until just wilted.
2. Make the White Sauce: In a saucepan, melt the butter, then 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 pepper, then stir in the Dijon mustard and half of the Gruyère cheese.
3. Assemble the Lasagne: Spoon one-third of the tomato sauce into the base of an ovenproof dish, then top with one-third of the white sauce. Place a single layer of lasagne sheets over the white sauce and scatter half the mozzarella on top. Add half of the remaining tomato sauce, followed by half of the remaining white sauce. Repeat with another layer of lasagne and the remaining mozzarella. Spread the rest of the tomato sauce on top, followed by the remaining white sauce, and sprinkle with the remaining Gruyère.
4. Chill Before Baking: Transfer the assembled lasagne to the fridge for at least 6 hours or overnight to allow it to soften.
5. Bake the Lasagne: Preheat the oven to 200°C (180°C fan/400°F/Gas 6) and bake the lasagne for 45 minutes or until golden brown and bubbling around the edges.

Recipe Tips

• Cut Evenly: Make sure to chop the butternut squash and vegetables into small, even pieces to ensure they cook evenly and blend well in the lasagne.
• Soften the Lasagne Sheets: If using dry lasagne sheets, soak them in hot water for a few minutes before layering to help them cook properly and avoid a hard texture.
• Chill Overnight: Allow the assembled lasagne to chill overnight in the fridge. This helps the layers meld together and makes it easier to cut and serve.
• Cover with Foil: If the top browns too quickly while baking, cover the dish with foil for the first 30 minutes. This prevents burning while ensuring the lasagne cooks through.

How To Store And Reheat Leftovers?

• Refrigerate: Let the leftover Butternut Squash Lasagne cool until it reaches room temperature. Then, place it in an airtight container and refrigerate for up to 3 days.
• Freeze: To freeze, wrap the lasagne tightly in plastic wrap or foil after it has cooled. It can be stored in the freezer for up to 2 months. To thaw, move it to the fridge for several hours or overnight before reheating.
• Reheat: Preheat the oven to 180°C (350°F). Cover the lasagne with foil to prevent it from drying out, and bake for about 25-30 minutes or until heated through.

Nutrition Facts

Serving Size: 1 serving (of 6 total servings)

• Calories: 401
• Total Fat: 23g
• Saturated Fat: 12g
• Cholesterol: 68mg
• Sodium: 518mg
• Potassium: 364mg
• Total Carbohydrate: 33g
• Dietary Fiber: 4g
• Sugars: 4g
• Protein: 19g

Try More Mary Berry Recipes:

• Mary Berry Lemon And Elderflower Cake
• Mary Berry Smoked Salmon Quiche
• Mary Berry Lemon Drizzle Muffins
• Mary Berry Lemon Curd Muffins