Mary Berry Butternut Squash Lasagne

If there is one dish that wraps up comfort, elegance, and pure joy in every bite, it’s Mary Berry’s Butternut Squash Lasagne. I’m Imen Dridi, and every time I make this recipe, it reminds me why Mary Berry’s creations feel like a warm hug at the table. This easy butternut squash lasagne blends tender squash, vibrant vegetables, and a decadent Gruyère-mozzarella white sauce into a dish that’s perfect for any occasion: cozy family dinners, special gatherings, or simply celebrating seasonal produce.

Today, lasagne isn’t just about beef and tomatoes. This seafood-free, vegetarian option taps into a lighter, sweeter flavor palette that still delivers incredible depth and comfort. Whether you’re searching for a special occasion vegetarian dish, a simple squash lasagne, or a twist on a classic Mary Berry vegetable bake, this recipe is an absolute winner.

Why You’ll Love This Recipe

• Rich, creamy sauce paired with naturally sweet butternut squash for ultimate comfort food satisfaction
• Packed with colorful, wholesome vegetables for a hearty but healthy meal
• Gruyère and mozzarella melt beautifully to create a luxurious texture
• Can be made ahead and chilled, perfect for stress-free entertaining
• Elegant enough for a dinner party yet simple enough for weeknight meals

Ingredients You’ll Need

• 1 tbsp olive oil
• 225g (8oz) butternut squash: chopped into small cubes for sweet, earthy flavor
• 1 red pepper: diced for a pop of color and sweetness
• 1 onion: roughly chopped for a savory base
• 2 garlic cloves: crushed for aromatic depth
• 225g (8oz) chestnut mushrooms: sliced for a meaty texture
• 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 (3½oz) spinach: chopped, for a fresh green layer
• 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: for a subtle tang
• 100g (3½oz) Gruyère cheese: grated, for nutty richness
• 250g (9oz) mozzarella: chopped into small cubes for creamy meltiness

How to Make Mary Berry’s Butternut Squash Lasagne

1. Heat olive oil in a large frying pan over medium heat.
2. Add butternut squash, red pepper, onion, and garlic. Cook for 4-5 minutes until the onion softens.
3. Stir in mushrooms, chopped tomatoes, tomato purée, sugar, thyme, salt, and pepper.
4. Simmer the mixture, covered, for 20-30 minutes until the vegetables are tender.
5. Add chopped spinach and toss gently until wilted.
6. To make the white sauce: melt butter in a saucepan, add flour, and stir for 1 minute. Gradually whisk in the hot milk until thickened and smooth.
7. Season the sauce with salt and pepper, then stir in Dijon mustard and half the Gruyère cheese.
8. In an ovenproof dish, layer one-third of the tomato-vegetable sauce, one-third of the white sauce, lasagne sheets, and half the mozzarella.
9. Repeat the layers and finish with the remaining Gruyère cheese on top.
10. Chill the assembled lasagne for at least 6 hours for best texture.
11. Preheat the oven to 200°C (180°C fan, Gas 6).
12. Bake for 45 minutes until golden brown and bubbling.

Common Mistakes to Avoid

• Skipping the chill time: It helps the layers set and bake evenly.
• Overcooking the vegetables: Keep some texture for a hearty filling.
• Using watery spinach: Squeeze out excess moisture before layering.
• Not seasoning the sauces well: Layered dishes need strong base flavors.
• Undercooking the lasagne sheets: Make sure they are fully cooked and tender.

Storage and Reheating Instructions

• Refrigerator: Cool completely, cover tightly, and refrigerate for up to 5 days.
• Freezer: Wrap portions in plastic wrap and foil. Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
• Oven Reheating: Cover with foil and bake at 175°C (350°F) for 20-30 minutes until heated through.
• Microwave Reheating: Microwave individual servings on medium power for 2-4 minutes, checking halfway through.

FAQs

Q: Can you substitute another cheese for Gruyère?
A: Yes, you can use Emmental, Fontina, sharp white cheddar, or a mix of mozzarella and Parmesan.

Q: How do I stop my lasagne from being too watery?
A: Roast the squash beforehand, use a thick white sauce, and let the lasagne rest before serving.

Q: Can I make butternut squash lasagne ahead of time?
A: Absolutely. Assemble the lasagne and refrigerate up to 2 days before baking.

Q: How do I get a crispy top on my lasagne?
A: Sprinkle a mixture of grated cheese and breadcrumbs, then broil briefly until golden.

Nutrition Facts (Per Serving)

• Calories: 567 kcal
• Fat: 30.5g
• Saturated Fat: 17.9g
• Carbohydrates: 48.3g
• Sugar: 19.4g
• Protein: 25.9g
• Sodium: 1.4g

More Recipes:

• Mary Berry Meat And Potato Pie Recipe
• Mary Berry Sweet And Sour Chicken
• Mary Berry Salmon And Broccoli Quiche