Butternut squash, spinach and mascarpone lasagne in a large oval black baking dish, placed on a wooden plank

Butternut squash lasagne

Name: Butternut squash lasagne
Total time: 1 h
Yield: Serves 4
Ingredients: ½ butternut squash peeled and diced; olive oil; 1 clove garlic crushed; 260g large leaf spinach leaves finely shredded; 250g mascarpone; 50g pine nuts toasted; 3 tbsp parmesan or grana padano (or veggie alternative); 6 sheets fresh lasagne; 75ml single cream

Janine Ratcliffe

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Serves 4

Easy

Total time: 1 hr

A star rating of 4.8 out of 5.5 ratingsRate

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This veggie butternut squash, spinach and mascarpone lasagne is a great veggie option. It's packed full of flavour and even meat-eaters won't be complaining

Vegetarian

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Alternatives

Complete the dish

Try this butternut squash, spinach and mascarpone lasagne, then check out our vegan lasagne, vegetable lasagne, courgette lasagne and more vegetarian lasagne recipes.

Looking for more butternut squash recipes? Try out butternut squash mac and cheese, butternut squash pasta, butternut squash risotto and butternut squash ravioli, plus plenty more.

Ingredients

Nutrition

½ butternut squash

peeled and diced
olive oil
1 clove garlic

crushed
260g large leaf spinach

leaves finely shredded
250g mascarpone
50g pine nuts

toasted
3 tbsp parmesan or grana padano

(or veggie alternative)
6 sheets fresh lasagne
75ml single cream

Nutrition: per serving

kcal613
fat48.9g
saturates26.3g
carbs24.9g
fibre5.1g
protein15.9g
salt0.5g

Method

step 1

Heat the oven to 190C/fan 170C/gas 5. Put the squash in a deep frying pan with some olive oil, the garlic, and plenty of salt and pepper and cook gently, stirring often, for 15 minutes or until the squash is tender. Stir through the spinach and cook for a further 2 minutes, stirring it once or twice until it wilts and any liquid has evaporated. Add the mascarpone (except for 1 tbsp) and the pine nuts and fold everything together.
step 2

Spoon the remaining tablespoon of mascarpone into a baking dish and lay 2 sheets of lasagne on top. Add half of the squash mixture followed by 2 more lasagne sheets then the remaining squash mixture and lasagne sheets. Spoon the cream on top, making sure all the pasta is covered, and sprinkle with the parmesan. Bake for 20-30 minutes, or until the filling is bubbling around the edges.

Check out our best ever vegetarian pasta recipes

Ravioli Recipe with Buttered Lemon Greens

Authors

Janine Ratcliffe in a short sleeved long dress sitting on a chair beneath palm trees on a balcony

Janine RatcliffeFood director

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A star rating of 4.8 out of 5.5 ratings

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