This Jamie Oliver-inspired butternut lasagne is a creamy, comforting vegetarian pasta bake packed with roasted butternut squash, rich cheese, fragrant sage, and tender lasagne sheets. Perfect for cozy family dinners, holiday meals, or weekend comfort food cravings, this dish delivers delicious layers of flavor while remaining simple enough for home cooks. The roasted squash adds natural sweetness that pairs beautifully with creamy sauce and bubbling golden cheese.
Total Time:1 Hour 10 Minutes
Yield:6 servings
Ingredients
For the Butternut Filling
1 large butternut squash, peeled and diced
2 tablespoons olive oil
1 onion, finely chopped
3 garlic cloves, minced
8 fresh sage leaves, chopped
Salt and black pepper to taste
For the Sauce
3 tablespoons butter
3 tablespoons all-purpose flour
3 cups milk
1 pinch nutmeg
1/2 cup grated Parmesan cheese
For Layering
9 lasagne sheets
1 cup ricotta cheese
2 cups shredded mozzarella cheese
Extra Parmesan for topping
Instructions
Preheat the oven to 400°F (200°C).
Toss the diced butternut squash with olive oil, salt, pepper, and sage. Roast for 30 minutes until soft and lightly caramelized.
In a frying pan, saute onion and garlic until softened. Add roasted squash and lightly mash some of it for texture.
Prepare the sauce by melting butter in a saucepan. Stir in flour and cook for 1 minute. Slowly whisk in milk until smooth and thickened.
Add nutmeg and Parmesan cheese to the sauce. Stir until creamy.
Spread a thin layer of sauce in a baking dish.
Add lasagne sheets, butternut mixture, ricotta, sauce, and mozzarella. Repeat layers until all ingredients are used.
Finish with extra mozzarella and Parmesan on top.
Cover with foil and bake for 30 minutes.
Remove the foil and bake for another 15 minutes, until golden and bubbly.
Let rest for 10 minutes before serving.
Notes
Roast the squash thoroughly for deeper flavor.
Fresh sage gives the best aroma and taste.
Let the lasagne rest before slicing for cleaner layers.
Add spinach or mushrooms for extra vegetables.
Store leftovers in the refrigerator for up to 4 days.
