Search
Saved recipes | | Register | Welcome!
Search
(118 ratings)

What's my recipe book?

Close

We know what it's like when you're browsing a site with as many recipes as ours. You find a brilliant recipe, want to make it again, but can't remember how you found it!

But we've solved the problem. Now, by clicking 'Save this recipe' or 'I cooked this' on any of our recipes, they'll be saved and grouped into your personal online recipe book. All you have to do is log in with your Facebook account to see them. When you click either of these buttons it will also tell your friends on Facebook what you've been cooking or saving so they too can give our quick and easy recipes a go (but you can turn this off at any time by visiting your 'My recipe book' page). Just click one of the buttons below or 'see my book' to get started. We hope you like it!

My Recipe Book | What is this?

Mary Berry's butternut squash lasagne

Print Page
Mary Berry's butternut squash lasagne
  • Serves: 6

  • Prep time:

    (and leave overnight if you can)
  • Cooking time:

  • Total time:

  • Skill level: Bit of effort

  • Costs: Mid-price

 

A lasagne with wow factor. The secret ingredient is butternut squash. Prepare the dish the day before if you can, so the lasagne sheets have time to soften in the sauce. Serve with salad and crusty bread.

Ingredients

  • 1 tbsp olive oil
  • 225g (8oz) butternut squash (peeled weight), chopped into small
  • 1 red pepper, halved, deseeded, and diced
  • 1 onion, roughly chopped
  • 2 garlic cloves, crushed
  • 225g (8oz) chestnut mushrooms, sliced
  • 2 x 400g cans chopped tomatoes
  • 1 tbsp tomato purée
  • 2 tsp sugar
  • 1 tbsp freshly chopped thyme
  • salt and freshly ground black pepper
  • 100g (31/2oz) spinach, chopped
  • 6–8 sheets lasagne

For the white sauce

  • 75g (21/2oz) butter
  • 75g (21/2oz) plain flour
  • 900ml (11/2 pints) hot milk
  • 2 tsp Dijon mustard
  • 100g (31/2oz) Gruyère cheese, grated
  • 250g (9oz) mozzarella, chopped into small cubes

That's goodtoknow

cartoon image of chef

The lasagne can be made up to the end of step 3 up to 2 days ahead. Freeze for up to 2 months.

Method

  1. Heat the oil in a large deep frying pan. Add the squash, pepper, onion, and garlic and fry over a moderate heat for 4–5 minutes or until the onion is starting to soften. Add the mushrooms, tomatoes, tomato purée, sugar, thyme, and some salt and freshly ground black pepper. Cover with a lid and simmer over a low heat for 20–30 minutes or until the vegetables are tender. Add the spinach and toss together until just wilted.
  2. Meanwhile, make the white sauce. Melt the butter in a saucepan, add the flour, and stir over the heat for 1 minute. Slowly whisk in the hot milk until the sauce is smooth and thick. Season with salt and freshly ground black pepper, then stir in the mustard and half the Gruyère.
  3. Spoon one-third of the tomato sauce over the base of the ovenproof dish, then spoon one-third of the white sauce on top. Arrange a single layer of lasagne over the white sauce and scatter over half the mozzarella. Spoon half the remaining tomato sauce on top, followed by half the remaining white sauce. Arrange another layer of lasagne on top and scatter over the remaining mozzarella. Spread the rest of the tomato sauce on top, followed by the rest of the white sauce, then sprinkle with the remaining Gruyère.
  4. Transfer to the fridge for at least 6 hours or overnight so the lasagne starts to soften.
  5. To serve, preheat the oven to 200˚C (180˚C fan/400˚F/Gas 6), then bake the lasagne for 45 minutes or until golden brown and bubbling around the edges.
Recipe take from Cook Up A Feast by Mary Berry and Lucy Young, DK £20, available from all good bookshops and from www.dk.com

Average rating

  • 3
(118 ratings)

Rate this

What do you think of this recipe? Leave us your comments, twists and handy tips.

Your comments

Sooze16

I've made this twice now and have to say it is gorgeous. very straightforward. Great for making in advance. I also freeze the left overs and heat for a quick supper for mid week meals.

Judy Tomes

This is a terrific recipe! I made it when my three (meat loving) sons came home over Christmas. They scoffed it up and all asked for the recipe - good enough for me! Freezes very well, too. Thanks, Mary.

Dips

Lovely lasagne recipe, I split the recipe in 2 to make 2 smaller lasagnas as we're a smaller household, and I find I need to double up the butternut squash to have enough filling to do this. Very tasty and lovely for meat-free days.

Artemesia

Everyone loved this recipe. So much so, there were no leftovers and everyone wanted the recipe. Thank you once again Mary Berry!

Seel

I have made this recipe on 3 occasions and each time been asked for the recipe. Tastes lovely and freezes well

comments powered by Disqus

Latest recipe videos

Video index
Receive our recipes email