The ultimate comforting vegetarian lasagne

This butternut squash and tomato lasagne are one of my favourite vegetarian dishes.

  • SERVES: 4
  • PREP TIME: 5 mins
  • COOK TIME: 1 hr
  • DIFFICULTY: easy
  • IDEAL FOR: meat-free Monday, vegetarian, family meal, midweek meal

Butternut squash and tomato lasagne recipe

I found this recipe in my new favourite cookbook, Mezcla.


  • 1 small to medium (or ½ large) butternut squash, sliced thinly (4mm)
  • 400 g cherry tomatoes, halved
  • 4 cloves garlic, minced/thinly sliced
  • 1 tbsp tomato paste
  • 1 tsp sea salt
  • Cracked pepper for seasoning
  • Glug of olive oil
  • 10 sage leaves


  • 220 g double cream
  • 80 g parmesan, grated
  • ¼ tsp finely grated nutmeg
  • 250 – 300 g lasagne sheets
  • 400 g chicken stock or vegetarian/water
  • Sea salt and pepper for seasoning


  1. Pre-heat the oven to 220 C.
  2. Peel the butternut squash and using a mandolin or sharp knife, slice thinly (approx. 4mm) circles.
  3. In a large bowl, mix the butternut, halved cherry tomatoes, garlic, tomato paste, chopped sage (keep some sage leaves for the topping), salt, and pepper. Set aside.
  4. In another bowl, make the sauce. Mix the double cream (keep a little cream for later), parmesan, and nutmeg.
  5. Use an oven dish (approx. 28cm x 23cm) and start layering –
  6. Lasagne sheets, butternut mix, a little cream sauce. Repeat until you’ve finished the ingredients (approx. 3 layers). Remember to keep a little cream sauce.
  7. Now, pour the stock/water over and cover the dish with foil. Pop into the oven for 50 mins.
  8. After 50 mins, take the foil off, spoon over the last of the cream sauce, then pop back into the oven for another 10 mins.
  9. Optional: Last but not least, add the last sage leaves to the top (brush with a little oil so they don’t burn) and put it back in the oven for 5 mins.
  10. Rest the lasagne. Add more parmesan and serve.

If you fancy a non-vegetarian lasagne, visit here.

Butternut squash and tomato lasagne