Butternut squash and sweet leek lasagne

Serves 6 to 8


  • 1 medium butternut squash (approximately 1kg)
  • sea salt and freshly ground black pepper
  • olive oil
  • 2 cloves of garlic
  • 1 small bunch of fresh basil
  • 3 x 400g tins chopped tomatoes
  • 4 leeks
  • 200g baby spinach
  • 500g ricotta cheese (I used cheddar as it was what I had in at the time)
  • 250g dry lasagna sheets
  • 1 x 125g ball of mozzarella
  • 100g Parmesan cheese


Prepare your squash

  1. Preheat the oven to 190C
  2. Carefully halve the butternut squash, then scoop out the seeds with a spoon and discard
  3. Chop the squash into 3cm chunks, leaving the peel on but removing any thick skin
  4. Place the squash in a roasting tray, sprinkle with a pinch of salt and pepper and drizzle well with olive oil, then toss together
  5. Cook in the hot oven for 1 hour, or until soft and cooked through

To make your tomato sauce

  1. Peel and finely chop the garlic cloves
  2. Pick the basil leaves, discard the stalks
  3. Put a saucepan on a medium heat
  4. Add a lug of olive oil, the chopped garlic and basil leaves
  5. Cook for a couple of minutes, stirring often, until the garlic turns golden
  6. At this point, add the tinned tomatoes, season with salt and pepper and leave to simmer for 10 minutes

To make your creamy leeks

  1. Trim and finely slice the leeks
  2. Wash the spinach
  3. Heat a large saucepan on a low heat and add a splash of olive oil
  4. Add the leeks and sweat slowly for about 10 minutes, or until lovely and soft
  5. Add the spinach and cook for another minute or two until wilted
  6. Remove from the heat and leave to cool for a few minutes, then carefully drain off any excess liquid
  7. Mix the ricotta into the pan and season well with salt and pepper

To make your lasagna

  1. Spoon a quarter of the tomato sauce into the bottom of an earthenware ovenproof dish (approximately 25cm by 35cm)
  2. Follow with a layer of lasagna sheets
  3. Spread half of the creamy leeks over the lasagna sheets and poke in half of the chunks of squash, then top with a third of the remaining tomato sauce
  4. Cover with another layer of lasagna sheets, then cover with the remaining creamy leeks and pieces of squash
  5. Top with half the remaining tomato sauce and a final layer of lasagna sheets
  6. Spoon the remaining tomato sauce on top in an even layer
  7. Tear the mozzarella into small pieces and dot over the top of the lasagna
  8. Finely grate the Parmesan over the top
  9. Cover with tin foil and cook in the hot oven for 20 minutes
  10. After that, remove the foil and cook for another 20 minutes, or until the lasagna is golden and bubbling
  11. Serve with a fresh green salad (see Simple green salad with French dressing)

This takes quite a while and there are a lot of steps however it is definitely worth is – possibly the best lasagna!



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