Preparation time: 40 minutes

Cooking time: 40 minutes

Serves: 10




  • 75g butter
  • 1 large onion finely diced
  • 2 cloves garlic, crushed
  • 5kg butternut squash, peeled and 1cm diced
  • 50g plain flour
  • 1 litre milk
  • 40g vegetable bouillon or 2 stock cubes
  • 1 kg fresh spinach, washed and wilted
  • 4 leaves fresh sage, chopped
  • 400g grated cheddar cheese
  • 400g fresh lasagne sheets




  1. Pre-heat the oven to 180C.
  2. In a large pan melt the butter, add the onion, garlic and butternut squash and cook for about five minutes so the butternut squash starts to colour. Add the flour and stir.
  3. Gradually add milk, stirring so it makes a smooth sauce. Add the bouillon to flavour and season the sauce.
  4. Add the wilted spinach and sage and simmer for a few minutes. Remove from the heat and add half of the grated cheese.
  5. Build your lasagne in a lightly greased oven proof dish, starting with a thin layer of butternut and spinach sauce, followed by lasagne sheets and then again with the sauce. Repeat until all ingredients are used.
  6. Top the lasagne with the remaining cheese and bake at 180C for about 40 minutes or until golden and the pasta is soft.
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