Mary Berry Butternut Squash Lasagne​ Recipe

This rich Mary Berry Butternut Squash Lasagne is made with layers of roasted butternut squash and red pepper, a creamy Gruyère and mozzarella sauce, and a simple tomato sauce. The result is a comforting and hearty vegetarian dish with a lovely nutty flavor and a beautifully golden, bubbling top. This recipe is a perfect main course for a cozy weeknight dinner and serves 6-8 people.

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Mary Berry Butternut Squash Lasagne Ingredients

For the Vegetable Sauce:

• 225g (8 oz) butternut squash, peeled and chopped into small cubes
• 1 red pepper, halved, deseeded and diced
• 1 onion, roughly chopped
• 2 garlic cloves, crushed
• 225g (8 oz) chestnut mushrooms, sliced
• 2 x 400g (14 oz) tins of chopped tomatoes
• 1 tbsp tomato purée
• 1 tbsp chopped fresh thyme
• 100g (3½ oz) baby spinach, chopped
• Salt and freshly ground black pepper

For the Cheese Sauce:

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

For the Lasagne:

• 6-8 sheets lasagne pasta (dried or fresh)

How To Make Mary Berry Butternut Squash Lasagne

1. Roast the vegetables: Preheat your oven to 200°C (180°C fan). Toss the butternut squash, red pepper, onion, and garlic with a tablespoon of olive oil on a baking sheet. Season with salt and pepper and roast for about 30 minutes, or until the vegetables are tender. Add the sliced mushrooms to the tray for the last 10 minutes of cooking.
2. Prepare the tomato sauce: While the vegetables are roasting, combine the tinned chopped tomatoes, tomato purée, and chopped thyme in a separate saucepan. Season with salt and pepper. Simmer over a low heat until the roasted vegetables are ready.
3. Make the cheese sauce: In another saucepan, melt the butter over medium heat. Stir in the plain flour and cook for one minute to create a ‘roux.’ Gradually whisk in the hot milk until the sauce is smooth and thick. Stir in the Dijon mustard and half of the Gruyère cheese. Continue to stir until the cheese has melted.
4. Assemble the lasagne: Lightly grease a shallow 2-litre (3½-pint) ovenproof dish. Spoon a third of the roasted vegetable mixture into the base of the dish, followed by a third of the tomato sauce. Arrange half of the lasagne sheets on top, then scatter over half of the mozzarella. Spoon half of the remaining vegetables, tomato sauce, and cheese sauce on top, followed by the remaining lasagne sheets. Finish with the last of the vegetables and sauces.
5. Bake the lasagne: Sprinkle the remaining Gruyère cheese over the top. Bake for about 45 minutes, or until the top is golden brown and bubbling and the pasta is tender.

Recipe Tips

• Soften the Pasta: If you are using dried lasagne sheets, Mary Berry recommends assembling the lasagne ahead of time (at least 6 hours or overnight) and letting it rest in the fridge. This allows the sauces to soften the pasta, ensuring it cooks perfectly in the oven.
• The Importance of Roasting: Roasting the butternut squash and other vegetables before assembling the lasagne adds a wonderful depth of flavor and a soft, meaty texture. This step is crucial for a delicious result.
• A Nutty Twist: The combination of Gruyère cheese in the béchamel sauce and the roasted butternut squash gives this lasagne a unique, nutty flavor that is a delicious alternative to a traditional vegetarian lasagne.
• Make it Ahead: This recipe is perfect for preparing in advance. You can assemble the entire dish up to a day ahead and store it in the refrigerator. This gives the flavors time to meld and the pasta sheets time to soften.

What To Serve Butternut Squash Lasagne

This rich butternut squash lasagne is a satisfying meal on its own. For a complete dinner, serve it with a simple green salad dressed with a light vinaigrette to cut through the richness. A side of warm, crusty bread is also a perfect pairing for mopping up any extra sauce.

How To Store Butternut Squash Lasagne Leftovers

• Refrigerate: Once cooled, cover the lasagne and store it in the refrigerator for up to 3 days. Reheat individual portions in the microwave or a preheated oven until they are piping hot.
• Freeze: The assembled but unbaked lasagne freezes very well. Wrap it tightly in a double layer of plastic wrap and then in foil, and freeze for up to 1 month. Thaw it completely in the refrigerator before baking as instructed.

Mary Berry Butternut Squash Lasagne Nutrition Facts

• Serving size: 1/8 of a lasagne
• Calories: 567 kcal
• Total Fat: 25g
• Saturated Fat: 14g
• Cholesterol: 60mg
• Sodium: 800mg
• Total Carbohydrate: 55g
• Dietary Fiber: 5g
• Sugars: 15g
• Protein: 20g

Frequently Asked Questions

• Can I use a different type of squash? Yes, you can. You can substitute the butternut squash with other winter squash varieties like pumpkin or acorn squash. Just be sure to chop them into similar-sized cubes for even roasting.
• Do I have to use two different types of cheese? The combination of Gruyère and mozzarella adds complexity and texture, but you can substitute them. A good mature cheddar cheese or a blend of other hard cheeses will also work.
• Can I make this lasagne vegan? Yes, you can. You can substitute the butter with a plant-based spread, the milk with a plant-based milk alternative, and the cheeses with your favorite vegan cheeses

Try More Recipes:

• Mary Berry​ Aubergine Lasagne Recipe
• Mary Berry​ Fish Lasagne Recipe
• Mary Berry Sausage Lasagne​ Recipe
• Mary Berry Chicken And Spinach Lasagne​ Recipe