There are certain recipes that, the moment you stumble upon them, feel like they’ve been waiting for you all your life. It’s almost as if someone whispered to you, “this is exactly what you need”, and everything aligns. One such recipe for me was Nigella Lawson’s Butternut Squash Lasagne. I first came across it one chilly autumn evening when I was craving something comforting but still a little bit new. I wanted a dish that was hearty but had that perfect balance of rich and fresh-a meal that could satisfy the soul. That’s when I found Nigella’s take on lasagne, a vegetable-based version that swaps the usual meat layers for a velvety butternut squash filling. Immediately, I was hooked.
At the time, I had made lasagne countless times, always going for the classic meat sauce or sometimes the spinach and ricotta version. But something about the thought of roasted butternut squash layered between silky pasta and cheesy goodness sounded like a revelation. Little did I know that after making it for the first time, it would become a dish I could always rely on for both cozy weeknight dinners and impressing guests at a dinner party.
So, if you’re looking for something that’s a twist on the traditional while still holding onto the elements that make lasagne so irresistible-this is the recipe you need in your life.
Nigella Lawson’s Butternut Squash Lasagne Recipe
The genius of Nigella Lawson’s Butternut Squash Lasagne lies in its simplicity. When you break it down, the recipe is essentially about layering roasted squash, a cheesy béchamel sauce, and pasta sheets in such a way that each bite is comforting without being heavy. The squash, sweet and earthy, pairs so well with the richness of the sauce. It’s like a hug from the inside.
What sets this lasagne apart from others, however, is how the squash is roasted first. This simple step intensifies the flavor, bringing out the natural sweetness while also adding a slightly caramelized edge that feels just a touch indulgent. There’s no fuss here-Nigella’s recipe lets the ingredients do the talking, and the end result is so much more than the sum of its parts.
Ingredient List
Before you dive into the kitchen, here’s a list of what you’ll need to gather. Don’t be intimidated by the length of the list, though-it’s mostly pantry staples with a few fresh ingredients that make all the difference.
- Butternut squash (about 1 medium-sized)
- Olive oil (for roasting the squash)
- Butter (for the sauce)
- Flour (plain or all-purpose, to thicken the béchamel)
- Milk (whole milk for richness, although you could use a dairy alternative if preferred)
- Cheese (Nigella uses a mix of parmesan and mozzarella-rich, tangy, and melty)
- Lasagne sheets (either fresh or dried, depending on your preference and time)
- Garlic (one or two cloves, minced)
- Nutmeg (a pinch, to bring out the flavors in the béchamel)
- Salt and black pepper (for seasoning)
- Fresh sage leaves (optional, but they add a lovely aromatic layer to the dish)
One of the things I love about this recipe is that the ingredients list isn’t overwhelming, yet each component is so essential. The squash brings a natural sweetness and texture that makes this lasagne feel indulgent without being weighed down by rich, fatty meat sauces. The béchamel, with its creamy smoothness, binds everything together beautifully. And don’t even get me started on the cheesy topping that gets golden and bubbly in the oven-pure magic.
How To Make Nigella Lawson’s Butternut Squash Lasagne?
The process of making this lasagne is so straightforward, which is another reason I find myself coming back to it time and time again. There’s something incredibly satisfying about roasting that butternut squash, turning it into a sweet, caramelized vegetable that’s almost impossible to resist nibbling on while you prepare the rest of the dish.
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Roast The Butternut Squash
Start by peeling and dicing your butternut squash. I usually try to get nice even cubes, though it’s not a big deal if they’re a bit irregular. Drizzle with olive oil, toss to coat, and season with a pinch of salt. Spread it out on a baking sheet and roast in a hot oven (around 400°F or 200°C) for about 30 minutes or until the squash is soft and starting to turn golden. This is the first step that fills your kitchen with that warm, inviting scent-the roasting brings out the squash’s natural sweetness, and it’s an early taste of the magic that’s about to unfold.
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Prepare The Béchamel Sauce
While the squash is roasting, melt butter in a saucepan. Add the garlic and cook until fragrant, about a minute. Stir in the flour and cook for another minute to form a roux. This is one of those steps that I always think is going to be trickier than it is. Once the roux has cooked for a minute or so, add the milk gradually, whisking constantly to prevent lumps. Season with salt, pepper, and a pinch of nutmeg. Let it simmer and thicken into a smooth sauce. You can stir in a little cheese at this stage if you want the sauce to be extra cheesy.
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Assemble The Lasagne
Once the squash is done roasting, mash it lightly with a fork or potato masher-just enough to break it up into smaller chunks while still leaving some texture. Then, it’s all about layering. Start with a bit of béchamel sauce at the bottom of your baking dish to prevent sticking. Lay down your first sheet of pasta, followed by a layer of roasted squash, a generous dollop of béchamel, and a sprinkle of cheese. Repeat the layers, finishing with a final layer of pasta, béchamel, and cheese on top.
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Bake To Perfection
The lasagne goes into the oven for about 30-40 minutes, or until the top is golden brown and bubbly. The key is getting the top layer crispy and delicious, so don’t rush this part. I sometimes pop it under the broiler for the last couple of minutes to get that perfect golden crust.
Things I Learned
When I first made this lasagne, I was worried about whether the butternut squash would provide enough ’substance’ to make the dish feel filling. Let’s be honest, there’s always that fear when you opt for a vegetarian lasagne: Will it feel like a full meal, or will it be just a side dish masquerading as the main event? But, this lasagne proved me wrong. The roasted squash is so hearty, especially when combined with the creamy béchamel and cheese, that it feels completely satisfying.
Also, one lesson I quickly learned: don’t skip the roasting step for the squash. I tried it once, in a rush, where I just sautéed the squash, and while it was still tasty, it didn’t have that deep, caramelized flavor that roasting imparts. That depth really makes the difference.
Another thing I love about this recipe is that it’s very forgiving. I’ve swapped in different cheeses depending on what I have on hand (sharp cheddar works wonderfully) and even used spinach or kale in place of the squash when I was feeling like a green version. It’s a dish that welcomes experimentation but still delivers incredible results no matter what.