Monday 26 April 2021


This vegetarian lasagna is all kinds of fabulous and packed full of flavour! I am a massive fan of roasted butternut squash as it is, but here roasted until its tender enough to be mashed with a fork, it is combined with ricotta and chopped sun-dried tomato for the most delicious lasagna filling which even a meat lover won't be able to resist. 

A cheese sauce is spiced up with dried basil and plenty of nutmeg and the assembled lasagna gets topped with toasted pine nuts for extra crunch. 

Surprisingly light, a total crowd pleaser and the perfect main course to prep ahead of a dinner party, this lasagna is definitely a new favourite in my pasta repertoire.

Serves 3-4


  • 4 cups butternut squash, cubed (about 1 medium squash) 
  • 2 tablespoons olive oil
  • 1 tablespoon honey
  • kosher salt and pepper
  • 6 tablespoons butter
  • 2 cloves garlic, minced or grated
  • 1 tablespoon fresh sage, chopped 
  • 1 tsp dried basil
  • 1/4 cup flour
  • 3 1/2 cups milk
  • 1/4 teaspoon fresh grated nutmeg
  • 1 cup Comte cheese, grated 
  • 1 cup parmesan cheese, grated
  • 1 x 250g packet ricotta
  • 2 cups Gruyere, grated
  • 1 jar oil packed sun-dried tomatoes, oil drained and chopped
  • 1x packet fresh lasagna sheets 
  • 2 tablespoons toasted pine nuts


  • Preheat oven to 225 degrees celsius. 
  • Grease a 9x13 inch baking tray.
  • On a baking sheet, toss together the butternut squash, olive oil, honey, and a pinch each of salt and pepper. Transfer to the oven and roast for 25-30 minutes or until the squash is tender. 
  • Keep a few butternut squash cubes to top the lasagna with later
  • Melt the butter in a medium sauce pan. 
  • Add the garlic, sage, and basil and cook 30 seconds or until fragrant. 
  • Whisk in the flour and cook for about 1 minute. Slowly add the milk. Stir in the nutmeg and season with salt and pepper. 
  • Bring to a boil and stir for 1 minute. 
  • Remove from heat and stir in the Comte cheese and 1/2 cup of parmesan cheese. 
  • Stir until the cheese is fully melted and the sauce is smooth. Set the cheese sauce aside.
  • In a medium bowl, mash the roasted butternut squash until mostly smooth. 
  • Stir in the ricotta, gruyere and sun-dried tomatoes.
  • Spread 1/4 of the cheese sauce in the bottom of the prepared baking dish. 
  • Top with 2-3 lasagna sheets. 
  • Spread with 1/2 the butternut squash mixture and then another 1/4 of the cheese sauce. 
  • Place another 3-4 lasagna sheets on top, and then top with the remaining butternut squash mixture and another 1/4 of the cheese sauce. 
  • Add the remaining lasagna sheets and pour the remaining 1/4 of the cheese sauce over top. 
  • Top with the remaining 1/2 cup of parmesan cheese, a few cubes of the roasted squash and a good scattering of pine nuts.
  • Bake uncovered for 45 minutes or until the top has bubbled up and browned a bit.
  • Let stand 10 minutes before serving and enjoy!

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