Nigella Butternut Squash Lasagne

The first time I made this butternut squash lasagne, it was mid-October, the kind of day where the wind smells like bonfires and the leaves stick to your boots. I’d just come back from the market with a knobbly, golden squash, and a feeling that dinner needed to be more than just dinner. Nigella’s recipe gave me that comfort: creamy béchamel, earthy sage, that sweet softness of roasted squash layered like a blanket.

This dish isn’t just a lasagne — it’s autumn in a baking dish. Rich without being cloying, savoury yet bright with herbs. The goat’s cheese adds tang, the spinach brings freshness, and the scent of nutmeg and thyme when you open the oven? That’ll stay with you long after the plates are cleared.

Ingredients List

For The Roasted Squash:

• 1 large butternut squash (about 1.2–1.4kg) — roasted for sweetness and depth.
• 1 tablespoon olive oil
• ¾ teaspoon fennel seeds — just a whisper of aniseed to lift the squash.
• Fresh thyme (a few sprigs)
• Salt
• Black pepper (freshly ground)
• Nutmeg — just a light grating. Don’t go mad.
• 1 tablespoon fresh sage (chopped)
• 1 large clove garlic (chopped)

For The Filling:

• 1 leek — mild and gentle, melts beautifully into the mix.
• 1 tablespoon olive oil
• 1 onion (finely chopped)
• 1 red pepper (chopped)
• 1 clove garlic (chopped)
• 350g fresh spinach — wilted, drained within an inch of its life.
• 200g goat’s cheese — tangy and creamy. Swap for ricotta if you must.
• Nutmeg (freshly grated)
• 9 lasagne sheets
• Olive oil (a little)
• Salt
• Pepper

For The Béchamel Sauce:

• 1L full-fat milk — essential for a rich, velvety sauce.
• A few slices of carrot — infuses a bit of sweetness.
• 1 small onion
• Fresh thyme (sprigs)
• Parsley stalks
• 9 black peppercorns
• 150g Cheddar cheese
• 50g Parmesan cheese (grated)
• 1 tablespoon chopped sage
• Black pepper
• Salt

For The Roux:

• 50g butter
• 50g flour

For Assembly:

• 65g Cheddar cheese
• 25g Parmesan
• 25g pine nuts

How to Make It (Instructions)

1. Roast the squash: Preheat oven to 180°C. Cut squash into wedges, toss with oil, fennel, thyme, garlic, sage, nutmeg, salt, and pepper. Roast for 35–40 minutes until golden and soft. Let cool.
2. Sauté the veg: In a pan with olive oil, soften the leek, onion, and red pepper for 5–7 minutes. Add garlic and cook for another minute. Set aside to cool.
3. Mash the filling: Scoop the squash from its skin and mash roughly. Fold in the sautéed veg. Season well.
4. Prep the spinach: Wilt it down in a pan or microwave, then strain and squeeze until you’re left with what feels like barely enough (but it is). Set aside.
5. Infuse the milk: Add milk, carrot, onion, thyme, parsley stalks, and peppercorns to a saucepan. Bring to a simmer, then steep off-heat for 10 minutes.
6. Make the roux: Melt butter in another pan, stir in flour, cook gently for 2 minutes— keep stirring or it’ll catch.
7. Finish the béchamel: Strain the milk into the roux gradually, whisking constantly. Return to heat, cook until thickened slightly. Stir in cheeses, sage, salt and pepper. Taste. Smile.
8. Boil the pasta: Cook lasagne sheets in salted boiling water with a touch of oil. Drain, then rinse with cold water. Don’t let them stick. I always do, at least once.
9. Assemble: In a greased 12×9″ lasagne dish, start with a layer of béchamel, then pasta sheets. Then half the spinach (with a grating of nutmeg), half the squash mixture, half the goat’s cheese, and pepper. Repeat. Top with pasta, more sauce, cheeses, and pine nuts.
10. Bake: Into the oven at 200°C (180°C fan) for 30 minutes, until golden and bubbling. Let rest for 10 minutes before slicing.

Common Mistakes

Why is my lasagne watery?
You probably didn’t drain the spinach well enough — it holds a lot of moisture. Really squeeze it.

Why does it taste bland?
Under-seasoning is the enemy. Taste your squash mixture and béchamel before layering.

Why is it falling apart when I serve it?
Patience. Let it rest 10–15 minutes after baking to firm up. I’ve rushed it too — it’s messy, but still delicious.

Why is my béchamel lumpy?
You might’ve added the milk too fast. Go slowly and whisk constantly. And don’t skip the straining step.

Storage and Reheating Tips

Fridge: Keeps beautifully for 4–5 days in a covered dish.

Freezer: Cool completely, slice into portions, wrap tightly and freeze up to 3 months. Defrost overnight in the fridge.

Reheating:

• Oven: 180°C, 25–30 mins, covered with foil.
• Microwave: Medium power, 1–2 minute intervals.
• Air fryer: Great for reheating slices — 180°C for 8–10 mins.

What to Serve With It

• Garlic bread – a bit basic, but you’ll want that crunch and butter to mop up the sauce.
• Simple salad – rocket with lemon vinaigrette cuts through the richness.
• Roasted Brussels sprouts – charred, nutty, and perfect with the goat’s cheese.

FAQ Section

Can I make this gluten-free?
Yes — swap the flour for gluten-free plain flour, and use gluten-free lasagne sheets. Everything else stays the same.

Can I use a different cheese?
You can. Ricotta for goat’s cheese is common, or even a strong feta. Just mind the salt.

Is it okay to skip the pine nuts?
Absolutely. Toasted walnuts or even a handful of breadcrumbs work for crunch.

Can I make it ahead?
Yes — assemble the whole thing, cover and refrigerate. Bake from chilled, adding 10–15 minutes extra time.

Try More Recipes:

• Nigella Pumpkin Soup
• Nigella Chestnut Puree
• Nigella Apple And Cinnamon Cake
• Nigella Pea And Ham Soup