Jamie Oliver’s Butternut Squash Lasagna is a delicious twist on the classic Italian dish. It’s a vegetarian version that swaps the traditional meat filling for sweet, roasted butternut squash. This brings a natural sweetness and richness to the lasagna, balanced with a creamy béchamel sauce and layered with cheese for that perfect melt.
The beauty of Jamie’s version lies in its simplicity. It’s not just about creating a meat-free meal; it’s about making something comforting and full of flavor. You get a little bit of sweetness from the squash, a subtle earthiness from herbs and a savory edge from the cheese and sauce.
Jamie Oliver Butternut Squash Lasagna Recipe
Ingredients Needed
To make Jamie Oliver’s Butternut Squash Lasagna, you’ll need:
For The Butternut Squash
- 2 medium butternut squash (peeled, seeded and cut into chunks)
- Olive oil
- Sea salt and black pepper
- Fresh sage leaves (or you can use dried if that’s what you’ve got)
For The Béchamel Sauce
- Butter
- Plain flour
- Whole milk (or you can use a plant-based alternative)
- Nutmeg (a pinch)
- Salt and pepper to taste
For The Lasagna
- Lasagna sheets (fresh or dried, depending on preference)
- Grated Parmesan cheese (for that extra umami layer)
- Mozzarella cheese (for melting goodness)
Equipment Needed
To bring all the components together, you’ll need:
- A large roasting tray (for the butternut squash)
- A saucepan (for the béchamel sauce)
- A mixing bowl
- A large ovenproof dish (to assemble the lasagna)
- A grater (for the cheese)
- A sharp knife and chopping board (for prepping the squash)
How To Make Jamie Oliver’s Butternut Squash Lasagna
Step 1: Roast the Butternut Squash
Start by preheating your oven to around 400°F (200°C). Chop the butternut squash into chunks, toss them in a little olive oil and sprinkle with salt, pepper and sage leaves. Spread them out evenly on a roasting tray and bake for about 30 minutes or until soft and lightly caramelized. The sweetness will develop beautifully.
Step 2: Prepare the Béchamel Sauce
While the squash is roasting, melt butter in a saucepan over medium heat. Stir in the flour and cook for about a minute to form a roux (this thickens the sauce). Gradually add the milk, whisking constantly to prevent lumps. Once smooth, cook for a few more minutes until the sauce thickens. Season with salt, pepper and a pinch of nutmeg.
Step 3: Layer the Lasagna
Now comes the fun part-assembling! In an ovenproof dish, start with a layer of the roasted squash. Pour over some béchamel sauce, followed by a few lasagna sheets. Repeat this until you run out of ingredients. Top with a generous sprinkle of mozzarella and Parmesan.
Step 4: Bake
Cover the dish with foil (to prevent the top from burning) and bake for about 40 minutes. After that, remove the foil and let it bake for an extra 10-15 minutes until the top is golden and bubbly.
Step 5: Let it Rest
Once out of the oven, let the lasagna rest for a few minutes before serving. This helps the layers set, making it easier to cut and serve.
What I Learnt
Making Jamie Oliver’s Butternut Squash Lasagna taught me a lot about layering flavors. The natural sweetness of the butternut squash really shines through and roasting it first brings out even more depth. I was surprised by how simple ingredients could create such a rich and satisfying dish.
Another key takeaway was the importance of the béchamel sauce. It’s not just a filler; it’s what ties everything together. The creaminess of the sauce balances the slight sweetness of the squash and the hint of nutmeg gives it a comforting, almost nostalgic feel.
Recipe Tweaks For Jamie Oliver’s Butternut Squash Lasagna
Jamie Oliver’s butternut squash lasagna is already a crowd-pleaser but with a few tweaks, you can elevate it even more. First up, the squash. While Jamie calls for roasting it, you can take it a step further by adding a touch of maple syrup or balsamic vinegar when you roast it. This will caramelize the edges, giving the squash a deeper, slightly sweeter flavor that balances the richness of the cheese and the savory notes of the sauce.
Another idea? Swap the ricotta for mascarpone cheese. It’s creamier and has a more luxurious mouthfeel that pairs beautifully with the sweet squash. If you want a more earthy flavor, you could add some sautéed mushrooms to the layers as well. The mushrooms will add texture and a deeper, umami taste that complements the mildness of the butternut squash.
Don’t forget the seasoning! A pinch of nutmeg in the béchamel sauce adds warmth and a dash of fresh thyme or sage really amplifies the herby undertones. Lastly, for those who enjoy a little heat, a sprinkle of red pepper flakes in the sauce can bring a bit of a kick.
Storage Tips For Leftovers
Storing leftover butternut squash lasagna is super easy and will keep well for a few days. If you’re planning to eat it within 3 to 4 days, just cover the lasagna with foil or an airtight lid and pop it in the fridge. The flavors actually deepen overnight, making the leftovers even tastier!
If you’ve made a big batch and want to store it longer, freezing is your best bet. Slice it into portions and wrap each slice tightly in plastic wrap. Place all the slices in a freezer-safe container or zip-top bag. This way, you won’t have to thaw the entire pan when you’re craving a bite. To reheat, just pop it in the oven at a low temperature (around 350°F) for 25-30 minutes, covered with foil. If you prefer the microwave, 2-3 minutes on high per slice will do.
What To Eat With Jamie Oliver’s Butternut Squash Lasagna?
Jamie’s lasagna is already a hearty dish but you can balance it with a lighter side. A crisp green salad works wonders. something with a tangy vinaigrette to cut through the richness. Try mixing arugula, spinach and some thinly sliced red onions. Add a few shavings of parmesan on top for extra flavor.
Another great pairing is roasted vegetables. Carrots, Brussels sprouts and cauliflower can all be tossed in olive oil, salt and pepper and roasted until golden. These roasted veggies are simple yet add texture and balance to the meal.
If you want something more indulgent, garlic bread is always a solid choice. A few slices of crusty bread, brushed with garlic butter and toasted until golden will complement the lasagna’s rich, cheesy layers.
FAQs
Can I Make Jamie Oliver’s Butternut Squash Lasagna Ahead Of Time?
Yes, you can prepare it the day before. Just store it in the fridge and bake it when you’re ready to eat!
Can I Substitute The Butternut Squash For Another Veggie?
Absolutely! Sweet potato or pumpkin would be great alternatives.
How Long Does Jamie Oliver’s Butternut Squash Lasagna Take To Cook?
It takes about 45 minutes to bake, plus some prep time for the squash and sauce.
