Butternut Squash and Sage Lasagne

Not too tricky
Not too tricky
Not too tricky
Not too tricky
1:25 h

Its OFFICIALLY butternut squash season so we've combined this tasty veg with everyones favourite comfort food; lasagne, and created this INSANE butternut squash and sage lasagne! A great alternative to the classic, this autumnal twist on the classic is packed full of layers of roasted butternut squash and lentils and a creamy sage infused béchamel. Check out the recipe below!

Start cooking ➞




For the Squash Marinara

<item-todo-done>1 medium butternut squash<item-todo-done><item-todo-done>6 cloves of garlic<item-todo-done><item-todo-done>300ml unsweetened plant-based milk<item-todo-done><item-todo-done> Salt & pepper<item-todo-done><item-todo-done> olive oil<item-todo-done>

For the Filling

<item-todo-done>1 large onion<item-todo-done><item-todo-done>1 medium butternut squash<item-todo-done><item-todo-done>2 x 400g can tinned lentils<item-todo-done><item-todo-done>250g sundried tomatoes<item-todo-done><item-todo-done>20g sage leaves<item-todo-done><item-todo-done>300g lasagne sheets<item-todo-done><item-todo-done> vegetable oil<item-todo-done>

For the Béchamel

<item-todo-done>50g plant-based butter<item-todo-done><item-todo-done>50g plain flour<item-todo-done><item-todo-done>500ml soy milk<item-todo-done><item-todo-done>2 bay leaves<item-todo-done><item-todo-done>1 tsp ground nutmeg<item-todo-done><item-todo-done> Salt & pepper<item-todo-done>

For the Crispy Sage

<item-todo-done>6 sage leaves<item-todo-done><item-todo-done> vegetable oil<item-todo-done><item-todo-done> flaky sea salt<item-todo-done>

Before you start

Oven preheated 200*C fan setting | Baking tray | High speed blender | Microplane or garlic crush | Frying pan | Lasagne dish | Saucepan | Small frying pan

For the squash marinara

  • For the squash, peel and cut in half lengthwise. Scoop the seeds out of each half, and cut into even sized chunks and transfer to a baking tray, along with the garlic cloves. Rub 2 tbsp olive oil into the squash and season with a generous pinch of salt. Bake in the oven for 30 minutes, until it is soft and tender
  • Remove from the oven and once cool enough to handle, squeeze the garlic from the cloves
  • Place the cooked squash and garlic in a blender with the soy milk and blend until smooth. You may need to add more soy milk so you have a creamy texture and pourable consistency.
  • Taste and adjust seasoning to your preference

For the filling and butternut squash layer

  • While the squash is baking, make the filling
  • Peel and finely dice the onion
  • Drain and rinse the lentils
  • Roughly chop the sundried tomatoes and sage
  • Heat 2 tbsp veg oil in a large frying over medium heat. Add the onion and a big pinch of salt, saute until soft and translucent, about 5 minutes
  • In a large bowl, add the lentils, sun dried tomatoes, sage, cooked onions, and squash marinara and stir to combine all the ingredients
  • Whilst the onions are cooking, prep the butternut squash. First, peel and deseed it, then thinly slice the squash so that it mimics lasagne sheets

For the bechamel

  • In a saucepan over low heat, melt the butter. Once melted, add the flour and cook for a minute or two. In a continuous stream, pour in the milk, constantly whisking. Cook until thickened slightly. Stir through the bay leaves, then grate in the nutmeg.
  • Season to taste with salt and pepper

Assemble and bake** **

  • Reduce the oven temperature to 180*C fan
  • In a lasagne dish, add ⅓  lentil mix, top with the lasagna sheets, then a layer of the squash slices and spread with a layer of the bechamel  Repeat with two more layers of sauce, lasagne sheets and filling. Finish with a layer of lasagne sheets and the bechamel sauce. Cover the lasagne dish with tin foil
  • Transfer to the oven and bake for 35 minutes, until the lasagne sheets are soft and the butternut squash is cooked

Whilst the lasagne is cooking

  • For the crispy sage, coat a small pan with a 1cm layer of vegetable oil. Heat until the oil is shimmering then carefully lower in the sage leaves. Fry for about 30 seconds until crisp, remove with a slotted spoon and transfer to a plate lined with kitchen paper. Sprinkle immediately with flakey sea salt
  • Top the lasagne with crispy sage leaves and serve!
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