Mary Berry Butternut Squash Lasagne Recipe – Easy Vegetarian

Looking for a comforting vegetarian lasagne with plenty of colour and flavour? This Mary Berry Butternut Squash Lasagne Recipe combines tender butternut squash, mushrooms, spinach and tomato sauce with a creamy Gruyère cheese sauce. Layers of pasta and mozzarella are finished with more Gruyère for a golden, bubbling top.

The recipe takes you through preparing the vegetable and cheese sauces before assembling and baking the lasagne until the top is golden brown. Continue below for the ingredients and equipment, followed by the cooking method, expert tips, serving suggestions, storage guidance, FAQs and nutrition information.

If you’re looking for more inspiration, explore our Mary Berry Lasagne Recipes guide for more delicious lasagne dishes from across the collection.

Equipment

Equipments for Mary Berry Butternut Squash Lasagne Recipe:

You will need a few simple pieces of kitchen equipment to prepare this lasagne. Each item has a practical purpose, from roasting the squash to preparing the sauces and assembling the layers. Having everything ready before you begin makes the recipe easier to follow and helps keep the preparation organised.

• Oven – needed to roast the squash and bake the assembled lasagne until golden and bubbling.
• Roasting tin – used to hold the squash while it roasts.
• Large deep frying pan – useful for cooking the vegetables and preparing the main filling.
• Saucepan – used to prepare the creamy cheese sauce.
• Ovenproof dish – holds the assembled lasagne during baking.
• Shallow 2-litre (3½-pint) shallow baking dish – provides the recommended size for layering and baking the lasagne.
• Kettle – useful for heating water when preparing the pasta sheets.
• Colander – used for draining the pasta or vegetables.
• Sink – useful for draining and rinsing ingredients during preparation.
• Knife – needed for cutting the squash, mushrooms and other vegetables.
• Lid – helps cover the pan while the vegetables cook.
• Small pan – useful for smaller preparation tasks involving the sauce or ingredients.
• Spoon – needed for stirring sauces and vegetable mixtures.
• Mandoline – useful for creating evenly sized pieces when required.

Ingredients

Ingredients for Mary Berry Butternut Squash Lasagne Recipe:

This Mary Berry Butternut Squash Lasagne Recipe combines tender butternut squash, mushrooms, spinach, and tomato sauce with a creamy Gruyère white sauce. The quantities below follow the classic version, including mozzarella for a rich, golden topping. It makes a generous vegetarian lasagne that is ideal for a family dinner or for preparing ahead for guests. 

Ingredient	Quantity
Olive oil	1 tbsp
Butternut squash, peeled and chopped into small cubes	225g (8oz)
Red pepper, halved, deseeded and diced	1
Onion, roughly chopped	1
Garlic cloves, crushed	2
Chestnut mushrooms, sliced	225g (8oz)
Chopped tomatoes	2 x 400g cans
Tomato purée	1 tbsp
Sugar	2 tsp
Freshly chopped thyme	1 tbsp
Spinach, chopped	100g (3½oz)
Salt	To taste
Freshly ground black pepper	To taste
Dried lasagne sheets	6–8 sheets
Butter	75g (2½oz)
Plain flour	75g (2½oz)
Hot milk	900ml (1½ pints)
Dijon mustard	2 tsp
Gruyère cheese, grated	100g (3½oz)
Mozzarella, chopped into small cubes	250g (9oz)

How to Make Mary Berry Butternut Squash Lasagne

1. Heat the olive oil in a large, deep frying pan over moderate heat. Add the butternut squash, red pepper, onion, and garlic, then fry for 4–5 minutes until the onion starts to soften.
2. Add the sliced mushrooms, chopped tomatoes, tomato purée, sugar, and thyme. Season with salt and freshly ground black pepper, cover with a lid, and simmer over low heat for 20–30 minutes until the vegetables are tender.
3. Stir the chopped spinach into the vegetable mixture. Cook gently until the spinach has wilted, then set the tomato and vegetable sauce aside.
4. Make the white sauce while the vegetables are cooking. Melt the butter in a saucepan, beat in the plain flour, and cook briefly to make a smooth roux.
5. Gradually whisk in the hot milk, stirring all the time. Continue cooking over a gentle heat until the sauce becomes smooth and thick, then simmer for 3–4 minutes.
6. Remove the white sauce from the heat and stir in the Dijon mustard and half of the grated Gruyère cheese. Season well and mix until the cheese has melted into the sauce.
7. Preheat the oven to 200°C/180°C fan/Gas 6. Spoon one-third of the tomato and vegetable sauce over the bottom of a large ovenproof dish, followed by one-third of the cheese sauce.
8. Arrange a layer of lasagne sheets over the sauce. Scatter over half of the mozzarella, then add half of the remaining tomato sauce and half of the remaining cheese sauce.
9. Add another layer of lasagne sheets and scatter over the remaining mozzarella. Finish with the remaining tomato sauce and cheese sauce, then sprinkle over the remaining Gruyère.
10. Bake for about 45 minutes until the top is golden brown and bubbling around the edges. Leave the lasagne to stand for about 10 minutes before serving. 

Expert Tips for Mary Berry Butternut Squash Lasagne Recipe

From my experience making vegetable lasagne, the biggest difference comes from controlling moisture and giving the dish enough time to set. Roasting or cooking the vegetables until properly tender, keeping the white sauce thick, and allowing the finished lasagne to rest will give you softer pasta and cleaner, more attractive slices.

• Roast the squash well if using a roasted-squash variation, as excess moisture can make the finished lasagne watery.
• Keep the vegetable sauce fairly thick before assembling. A thin tomato sauce can make the pasta too soft and difficult to slice.
• Dried lasagne sheets work particularly well when the dish is prepared ahead, as they have time to soften in the tomato sauce and white sauce.
• For the best make-ahead result, assemble the lasagne the day before and chill it in the fridge for at least 6 hours or overnight.
• If baking the lasagne directly from cold, allow an extra 5–10 minutes in the oven so the centre becomes thoroughly hot.
• Use freshly grated Gruyère where possible. It melts smoothly and gives the white sauce a richer, nuttier flavour.
• Do not make the cheese sauce too thin. A smooth, thick sauce will hold the layers together much better during baking.
• For an autumnal variation, sage leaves pair beautifully with squash. Fry them until crisp and scatter them over the lasagne just before serving.
• Toasted pine nuts or hazelnuts can add a pleasant crunch and complement the sweetness of the squash.
• Let the cooked lasagne rest for around 10 minutes before cutting. The layers firm up during this time, making it much easier to serve neat portions.

Serving Suggestions

How to serve Mary Berry Butternut Squash Lasagne:

Mary Berry Butternut Squash Lasagne is a hearty vegetarian main course that works especially well with fresh, crunchy sides. Serve it hot with a crisp green salad, crusty bread, or lightly cooked vegetables. For a special dinner, add crispy sage or toasted nuts and finish with a simple fruit-based dessert.

• Serve with a crisp green salad dressed with a light vinaigrette.
• Add warm garlic bread or crusty bread for soaking up the creamy sauce.
• Serve with focaccia for a simple Italian-style meal.
• Pair with steamed green beans or tenderstem broccoli for extra vegetables.
• Garnish with crispy sage leaves just before serving.
• Sprinkle toasted pine nuts or chopped hazelnuts over individual portions.
• For drinks, serve with sparkling water, apple juice, or a light white wine.
• Enjoy it as a vegetarian main course for a family dinner, Sunday meal, or meat-free Monday.

Storage

How to store Mary Berry Butternut Squash Lasagne:

Room Temperature

• Do not leave cooked lasagne at room temperature for more than 2 hours.
• Allow it to cool briefly before transferring leftovers to the refrigerator.

Refrigerator

• Cover the assembled, unbaked lasagne and refrigerate for up to 24 hours if preparing ahead.
• Cooked leftovers can be refrigerated for up to 3 days in a covered container.
• Reheat in the oven until piping hot all the way through. Individual portions can also be reheated in the microwave.

Freezer

• Freeze the baked lasagne once it has completely cooled.
• Wrap the whole dish or individual portions tightly and freeze for up to 3 months.
• Defrost overnight in the fridge before reheating.
• Reheat in the oven until piping hot throughout, adding a little extra time if needed.

FAQs

Q: How do I stop the lasagne from being watery?

Make sure the squash and other vegetables are cooked until excess moisture has evaporated. Keep the tomato sauce reasonably thick and avoid adding unnecessary liquid. Let the finished lasagne rest for about 10 minutes before slicing.

Q: Can I make this ahead of time?

Yes, you can assemble the lasagne completely, cover it, and refrigerate it for up to 24 hours. Bake it as instructed, but allow an extra 5–10 minutes if cooking directly from cold.

Q: What can I use instead of Gruyère?

Gruyère can be replaced with mature Red Leicester or another good melting cheese. Choose a cheese that melts smoothly and has enough flavour to complement the squash.

Q: How do I know when it is fully cooked?

The lasagne should be golden and bubbling around the edges. A knife should slide easily through the centre without resistance, showing that the pasta and vegetables are tender.

Q: Can I make this lasagne vegan?

Yes, with suitable substitutions. Use plant-based butter, plant-based milk, and a vegan cheese alternative, and check that your lasagne sheets are egg-free.

Q: Do I need to pre-cook the lasagne sheets?

Dried lasagne sheets usually do not need pre-cooking when there is enough tomato sauce and white sauce in the dish. However, always check the packet instructions because cooking requirements vary between brands.

Q: Can I add other vegetables?

Yes, spinach and mushrooms already work well with the squash, but you can also add vegetables such as leeks. Keep the additional vegetables reasonably dry and layer them evenly so the lasagne does not become watery.

Q: Can I freeze this lasagne after baking?

Yes. Allow the cooked lasagne to cool completely, then wrap it tightly before freezing. Defrost it overnight in the refrigerator and reheat until piping hot all the way through.

Nutrition

The following estimated nutrition information is based on the ingredients and quantities used in this recipe. Values can vary depending on the exact cheeses, milk, lasagne sheets, portion size, and brands used, so these figures should be treated as approximate.

Nutrient	Amount Per Serving
Calories	567 kcal
Protein	25.9 g
Carbohydrates	48.3 g
Sugars	19.4 g
Fat	30.5 g
Saturated Fat	17.9 g
Fibre	6.0 g
Sodium/Salt	1.4 g salt