Mary Berry Butternut Squash Lasagne Recipe

Mary Berry Butternut Squash Lasagne is a comforting vegetarian pasta bake layered with roasted butternut squash, creamy white sauce, tender lasagne sheets, and plenty of melted cheese. It has a rich, velvety texture with a naturally sweet squash flavor balanced by savory cheese and herbs. This recipe is easy enough for confident beginners and makes an excellent family dinner or weekend meal. The total time is approximately 1 hour 45 minutes, including preparation and baking.

Ingredients

For the Butternut Squash Filling

• 1 large butternut squash (about 1kg), peeled and cut into cubes
• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 2 garlic cloves, crushed
• 1 teaspoon dried thyme
• Salt and black pepper to taste

For the White Sauce

• 50g butter
• 50g plain flour
• 750ml whole milk
• 50g grated Parmesan cheese
• Salt and black pepper to taste

For Assembling

• 9 lasagne sheets
• 250g mozzarella cheese, shredded
• 50g grated Parmesan cheese
• Fresh parsley for garnish

How to Make Mary Berry Butternut Squash Lasagne Recipe

• Prepare the oven: Preheat the oven to 200°C or 180°C fan. Place a shelf in the middle of the oven for even cooking.
• Roast the squash: Place the diced butternut squash on a baking tray. Drizzle with olive oil, season with salt and pepper, and roast for 30 minutes until soft and lightly caramelized.
• Cook the vegetables: Heat a little oil in a large frying pan. Add the onion and cook until softened. Stir in the garlic and thyme, then add the roasted squash and mix well.
• Make the white sauce: Melt the butter in a saucepan over medium heat. Stir in the flour and cook for 1 minute. Gradually whisk in the milk until smooth and thick. Stir in half the Parmesan cheese and season well.
• Assemble the lasagne: Spread a little white sauce in the base of a baking dish. Add a layer of lasagne sheets, followed by squash mixture and more sauce. Repeat the layers until all ingredients are used.
• Add the topping: Finish with the remaining white sauce. Sprinkle over the mozzarella and remaining Parmesan cheese.
• Bake the lasagne: Bake for 40 to 45 minutes until golden brown, bubbling, and cooked through.
• Rest before serving: Remove from the oven and leave to stand for 10 minutes before slicing. Garnish with fresh parsley and serve.

Tips for the Best Butternut Squash Lasagne

How do I prevent a watery lasagne?

Roast the squash thoroughly to remove excess moisture before layering it into the dish.

Can I make the lasagne ahead of time?

Yes. Assemble it up to one day ahead, cover, and refrigerate until ready to bake.

How do I get a golden topping?

Use a generous layer of mozzarella and Parmesan, then bake uncovered until browned.

Can I add extra vegetables?

Yes. Spinach, mushrooms, kale, and courgettes work well with butternut squash.

Serving Suggestions

• Serve with a crisp green salad.
• Pair with garlic bread.
• Enjoy alongside roasted vegetables.
• Serve with steamed green beans.
• Add a side of tomato salad.

Storage

Room Temperature

Do not leave the lasagne at room temperature for more than 2 hours.

Refrigerator

Store in an airtight container for up to 4 days. Reheat thoroughly before serving.

Freezing

Freeze portions in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.

Nutrition

• Calories: 485 kcal
• Carbohydrates: 42g
• Protein: 20g
• Fat: 27g
• Saturated Fat: 13g
• Sodium: 520mg

Nutritional values are estimates and may vary depending on ingredients used.

FAQs

Mary Berry Butternut Squash Lasagne Recipe

Recipe by Milli RoseCourse: Main CourseCuisine: BritishDifficulty: Easy

Servings

6

servings

Prep time

25

minutes

Cooking time

1

hour 

20

minutes

Total time

105

minutes

Calories

485

kcal

1

hour 

45

minutes

A hearty vegetarian lasagne made with roasted butternut squash, creamy white sauce, lasagne sheets, and golden melted cheese. Perfect for family dinners and special occasions.

Ingredients

• 1 large butternut squash (about 1kg), peeled and diced

• 2 tbsp olive oil

• 1 onion, finely chopped

• 2 garlic cloves, crushed

• 1 tsp dried thyme

• 50g butter

• 50g plain flour

• 750ml milk

• 100g Parmesan cheese, grated

• 250g mozzarella, shredded

• 9 lasagne sheets

• Salt, to taste

• Black pepper, to taste

• Fresh parsley for garnish

Directions

• Preheat oven to 200°C (180°C fan).
• Toss diced butternut squash with olive oil, season well, and roast for 30 minutes until tender.
• Cook onion in a pan until soft, add garlic and thyme, then stir through the roasted squash.
• Melt butter in a saucepan, stir in flour, then gradually whisk in milk until smooth and thickened.
• Stir half the Parmesan into the sauce and season to taste.
• Layer sauce, lasagne sheets, and squash mixture in a baking dish. Repeat layers until used.
• Finish with remaining sauce, mozzarella, and Parmesan.
• Bake for 40-45 minutes until bubbling and golden brown.
• Rest for 10 minutes before serving and garnish with parsley.

Notes

• Roast the squash until fully tender for the best texture.
• Allow the lasagne to rest before slicing for cleaner portions.
• Freeze leftovers for convenient future meals.