Spicy roasted butternut squash lasagne

Spicy Roasted Butternut Squash Lasagne

  • Servings: 4-6
  • Difficulty: medium

This is hands down the most popular mr & mrs kiwi recipe I’ve every posted. It is also one of my favourites. It has the perfect balance of sweet, spice and savoury. It is a real people pleaser and it goes down well with hardcore meat lovers too.


  • 1 Pack of lasagne pasta sheets
  • 1 of each: butternut squash, aubergine and courgette
  • 1 Large onion
  • 3 cloves of garlic
  • 600g chopped tomatoes
  • 100ml water
  • 1 tablespoon of tomato puree
  • 1 heaped tablespoon mild chilli powder
  • 1 compact cup of grated mature cheddar cheese and parmesan
  • 2 cups milk
  • 1 1/2 heaped tablespoons of plain white flour
  • Blob of butter

You will also need:

1 Baking dish. I used one that was approx 24x 19 x 6 cm. A little bigger/ smaller won’t hurt

For the butternut squash:

  • Preheat the oven to 180C
  • Cut off the hard skin of the squash up and chop it up into small cubes which are similar in size (for uniform cooking)
  • Put them on a baking tray and generously drizzle with olive oil and season with salt and pepper.
  • Roast until they are soft (about 25-30 mins, depending on the size of the pieces)
  • Once cooked, using a masher, mash the squash to a consistency a little chunkier than that of mashed potato. Now, put this aside for later.
  • Remember, keep the oven on!

For the aubergine and courgette base:

  • Finely chop the onion and mince the cloves of garlic and add them to a deep pan, with a couple of tablespoons of heated olive oil
  • While these soften, chop up the courgette and aubergine into small pieces
  • Add the courgette, aubergine, dried herbs and chilli powder and allow the veg to soften for a further 5 mins.
  • Add the tomato puree and chopped tomatoes, water and season
  • Bring to the boil, then simmer for 20 minutes, until the courgette and aubergine are cooked

For the bechamel sauce:

NOTE- If you want a more precise bechamel sauce recipe- look elsewhere, as I usually wing it, but this did work.

  • Melt a large blob of butter in a pan
  • Over a low/ medium heat, add the flour and milk and whisk until well mixed with no clumps. I find that adding the milk gradually helps
  • Add the cheese and continue with whisking until it has melted and the sauce consistency is smooth
 Directions for assembly and cooking:
  1. Layer of pasta
  2. Layer of courgette/ aubergine
  3. Repeat once more
  4. Layer of pasta
  5. Layer of  mashed butternut squash
  6. Layer of pasta
  7. Smother in Bechamel sauce
  8. Then sprinkle on extra parmesan and cook for 30- 40 minutes at 180C. The longer your pasta sheets had to ‘soak’ before cooking, the less time it will need.


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