16 September 2013

* Butternut Squash Lasagne {Meatless Mondays}

I've experimented with this Butternut Squash Lasagne a few of times now. The first time I used a bechamel sauce and cut the butternut rather large. It was too rich and sweet and the butternut wasn't a particularly nice texture to come across whilst eating it... not a good thing when the whole bloody dish is being prepared on the basis of using the butternut to start with... and it was sloppy.

I don't like sloppy lasagne... I like gin... (you have to have a tv and know your Aldi adverts to appreciate the last sentence).

So... I like lasagne that holds it shape when you dish it out - it makes it look like you're an expert at much more than just making lasagne. Truly.

Next time you visit a restaurant or friends house and they serve up a sloppy lasagne - even if it tastes great - you're going to think about the fact that you are judging them on so many more levels than just their ability to cook the lasagne. If you're eating out, at the very least you're going to think you're paying too much. If you're at a friends, you're going to pray that they haven't attempted a trifle for dessert.

Well... that's what my brain does... I don't get invited anywhere but mother's for dinner (JOKING PEOPLE!).

The butternut for this lasagne was diced much smaller than previous versions, so sort of melted into the sauce, aaaaannd I used creme fraiche instead of a bechamel sauce and it cut through some of that sweetness. Plus all I had to do was spoon it out of it's pot, rather than stand stirring and whisking and praying for a lumpless sauce.

This lasagne held it's shape.

I reckon I could tackle a trifle. 


* * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * 
Butternut Squash Lasagne Recipe

Serves 2 - 3

Prep time - 10 minutes
Cooking time - 1 hour
Total time - 1 hour 10 minutes

You will need
A 22cm x 15cm baking dish
A medium skillet/frying pan with lid

1 tbsp olive oil
1/2 a butternut squash - peeled, deseeded and diced fairly small
1/2 red pepper - deseeded and diced
1/2 red onion - diced
1 clove garlic - crushed
4 chestnut mushrooms - sliced
1 tsp dried thyme
14oz/400g can chopped tomatoes
1 tbsp tomato paste/puree
2oz/50g spinach - chopped
salt and pepper
3 - 4 fresh lasagne sheets
5oz/150g creme fraiche
4.5oz/125g ball of mozzarella - chopped or torn
1oz/30g gruyere cheese

  • Heat the oil in the pan and add the butternut, red pepper and red onion and cook very gently until beginning to soften. About 5 minutes.
  • Add the garlic, mushrooms and thyme and cook for another 3 minutes.
  • Pour in the chopped tomatoes and spoonful of tomato paste, stir, cover and simmer for 25 minutes.
  • Stir in the spinach, season with salt and pepper.
  • Preheat oven to 375f/190c/160c fan/gas 5.
  • Spoon a third of the tomatoes and vegetables into the base of the baking dish and spread out evenly.
  • Arrange a single layer of lasagne over the top.
  • Spread a third of the creme fraiche evenly over the top of the lasagne sheet, scatter with one third of the mozzarella.
  • Repeat the above tomato, lasagne, creme fraiche, mozzarella layer once.
  • Spoon the rest of the tomatoes over the top, followed by the remaining creme fraiche, then mozzarella and lastly scatter with the gruyere cheese.
  • Bake in the preheated oven for 15 to 20 minutes or until the lasagne sheets are cooked through and the top is golden and bubbling.
  • Serve with a mixed salad (and garlic bread if you're hungry!)


NOTE: If you cook this at too high a temperature for too long, the creme fraiche will split/curdle.
If you use dried lasagne sheets, make a day in advance and leave in the fridge overnight to allow the lasagne sheets to soften and take less time to cook.

ONE YEAR AGO: Pork and Mustard Casserole


  1. Just saw this post this morning and it was a great way to start my day. This lasagna looks fantastic. I'm in the mood for fall and butternut squash in a lasagna is just the ticket! Great post!

    1. Thanks, Bill! I hope you enjoy it if you do cook it ;-)

  2. hi Abby
    Came across your blog during an extended on-line recipe porn session yesterday. Not sure that conjures up the right images, but anyway, I've bought a slow-cooker and it's given me a great excuse to spend lots of time perving over recipes and intend to try a couple you've blogged about. Which leads me to the point of this comment, have you cooked a lasagna in your slow cooker? do you think this recipe would work. I'm such a food sloth that i love the idea an £8.99wilkos slow cooker could produce an edible lasagne but would like others to have tried and failed first as I'm not sure I trust the yankee-cook-anything-under-the-sun-in-a-crockpot crowd who post that it's possible.
    anyways,food porn and lasagne aside, love the blog. made me chuckle, keep up the recipes. thanks

    1. Hello Jo - I feel exactly the same way about the "bung it all in and pray" method with the slow cooker - it really doesn't always work, no matter what the recipe says ;-)

      I imagine you could cook a lasagne in the slow cooker, but you'd need less liquid as it tends to produce it's own - so there's always the possibility of sloppy lasagne *shudder*. As a money saving idea as far as electricity is concerned, I can see it's advantages, but I'll be totally honest with you and say that it's not something that I'd be looking forward to putting in my mouth once it was done.

      I too have recipe porn sessions. They can take a whole day at a time out of my life. It's nice to meet someone who understands ;-D

  3. ....By golly, I am starving! This recipe doesn't just make me drool. It makes me hungry. I've never made lasagne before, Abbe. Thanks for including lots of tips ^.^

    1. It's a nice easy recipe to make with bolognese sauce, Sharon. This was lovely with butternut squash, but still quite sweet ;-)

  4. This lasagna looks delicious and amazing Abbe.. I'm definitely going to try this out :-)

    1. Thankyou, Nilu! Enjoy it if you do make it ;-) xx

  5. Nice dish Abbe Oh by the way you have a open invitation to join us for dinner anytime I don't mind a little judging.All 4 of my sisters where intimadated to invite me over for dinner Just for that reasons and they are all good home cooks.Thanks for sharing.

    1. Thanks for invitation, Kenneth :-)

      Have to say that I'm not arrogant enough to assume that I intimidate any of my friends as far as cooking is concerned, they are all incredible cooks - I was just joking!!! ;-) xx

  6. Dear Abbe,

    I'm in the process of writing a butternut squash recipe round up post for my blog and would like permission to link to your recipe for butternut squash lasagna. I will of course provide only the link and not claim the recipe as my own. Would you be willing to let me use one of the pictures from your post as well? It will include a link to your site also.

    I couldn't find your email address on this site, otherwise I would have sent an email. My site is www.frugalorganicmama.com if you'd like to take a look and my email is frugalorganicmama@gmail.com


    1. Suzanne, that would be fab - thankyou!

      I love your website, and the premise behind it :-)

      My email is abbescookingantics@gmail.com - but I am completely crap at checking my emails so you were best off in here anyway!

  7. This looks lovely! I'll definitely be making it soon.

    1. Thanks, Kate! You'll have to let me know how it goes ;-)


Thanks for dropping in to read my recipes (and ramblings). I love it when you let me know what you think - so please leave a comment and I promise to take the time to reply!

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