I remember the first time I made Jamie Oliver’s Butternut Squash Lasagna. It was a cold evening, and I was craving something hearty and comforting, but with a twist on the classic. I was in the mood for some warmth, but not the usual meat-filled lasagna. I had seen Jamie Oliver whip this up on one of his shows and was immediately drawn to how fresh and vibrant the dish looked. After gathering all the ingredients and taking a few careful steps, I pulled the dish from the oven. The result? It blew me away. The layers were creamy, with the sweetness of the butternut squash complementing the richness of the cheese, all sitting on a base of perfectly cooked noodles. It became my go-to comfort food!
What makes this lasagna stand out is how simple it is, yet so full of flavor. You get that familiar lasagna vibe, but with a veggie-packed twist. If you’ve been wanting something a bit lighter or different from your usual lasagna routine, this one might just hit the spot.
Jamie Oliver’s Butternut Squash Lasagna Recipe
Jamie Oliver’s approach to cooking has always been about creating food that is delicious, healthy, and accessible. His Butternut Squash Lasagna is no exception. What I love most is how he uses fresh, vibrant ingredients that elevate the dish. You won’t miss the meat at all, I promise. The butternut squash provides a natural sweetness that perfectly balances the rich cheeses and savory layers. Plus, the use of sage and garlic really adds an aromatic depth to the flavor.
Ingredients Needed
The beauty of this recipe is that it uses simple ingredients that you might already have in your kitchen. Here’s a quick rundown:
- Butternut squash (2 medium-sized)
- Lasagna sheets (either fresh or dried)
- Ricotta cheese (around 250g)
- Mozzarella cheese (200g, shredded)
- Parmesan cheese (100g, grated)
- Fresh sage (a handful, finely chopped)
- Garlic (3 cloves, minced)
- Olive oil (for roasting and sautéing)
- Butter (for the sauce)
- Flour (to thicken the béchamel sauce)
- Milk (about 600ml)
- Nutmeg (a pinch)
- Salt and pepper (to taste)
- Vegetable stock (a small cup)
How To Make Jamie Oliver’s Butternut Squash Lasagna
Making Jamie Oliver’s Butternut Squash Lasagna is a bit of a process, but it’s all worth it when the dish comes out of the oven bubbling and golden. Here’s how I do it:
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Roast The Butternut Squash
- Preheat the oven to 200°C (400°F).
- Cut the butternut squash in half, remove the seeds, and chop it into chunks.
- Toss the squash in a bit of olive oil, salt, and pepper.
- Roast for about 30-40 minutes until soft and caramelized.
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Prepare The Sauce
- In a pan, melt butter and sauté minced garlic until fragrant.
- Add flour and stir constantly to make a roux.
- Gradually whisk in the milk and vegetable stock.
- Bring to a simmer and cook until it thickens.
- Season with salt, pepper, and a pinch of nutmeg.
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Prepare The Cheese Mixture
- Mix ricotta, mozzarella, and Parmesan cheeses in a bowl.
- Add half of the fresh sage and season with a little salt and pepper.
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Assemble The Lasagna
- Spread a thin layer of the béchamel sauce on the bottom of your baking dish.
- Layer lasagna sheets on top.
- Spoon roasted butternut squash over the pasta and press down lightly.
- Add a generous amount of the cheese mixture.
- Repeat layers until the dish is filled.
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Bake
- Top the final layer with a bit more béchamel sauce, a sprinkle of Parmesan, and a few sage leaves.
- Bake in the oven for 30-40 minutes until golden and bubbling.
Ingredient Science Spotlight
Each ingredient in this dish serves a specific purpose. Let’s break it down a bit:
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Butternut Squash
The natural sweetness of butternut squash shines through once roasted. Roasting caramelizes the sugars, enhancing its flavor and making it the perfect base for a lighter lasagna.
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Lasagna Sheets
Whether you choose fresh or dried, the lasagna sheets hold everything together, soaking up the flavors while maintaining their structure after baking. The key is to use enough sauce to keep them moist.
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Ricotta, Mozzarella, And Parmesan
- Ricotta adds creaminess.
- Mozzarella contributes to the gooey, stretchy texture.
- Parmesan brings depth and a nutty saltiness that balances the sweetness of the squash.
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Sage
Sage is one of my favorite herbs for fall dishes. It’s aromatic and earthy, and its slight bitterness balances the richness of the cheese and squash.
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Béchamel Sauce
This classic French white sauce is made from butter, flour, and milk. It provides a creamy base, enriching the lasagna and binding all the layers together.
Expert Tips
Here are a few tips I picked up along the way to ensure this lasagna turns out perfectly:
- Roast the squash well: Roasting the butternut squash until it’s nice and caramelized really brings out its flavor. Don’t skip this step.
- Use a mix of cheeses: I love the combination of ricotta, mozzarella, and Parmesan. It creates the perfect balance of creaminess and sharpness.
- Don’t overcook the lasagna sheets: If you’re using dried lasagna sheets, make sure to cook them al dente. They’ll continue cooking in the oven and you don’t want them mushy.
- Let the lasagna rest: Once it comes out of the oven, let it sit for at least 10 minutes. This helps the layers set and makes it easier to slice.
Recipe Variations
If you’re looking to switch things up or use ingredients you already have, here are a few variations:
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Add Spinach
Layering some spinach or other greens into the lasagna adds color and extra nutrients. Sautéed spinach works great with the squash.
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Swap In Different Cheeses
Try swapping the ricotta for mascarpone for an even richer, creamier filling. Or, add a bit of goat cheese for a tangy twist.
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Use A Different Vegetable
Instead of butternut squash, try sweet potatoes, pumpkin, or even cauliflower for a different flavor profile.
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Meat Lovers
While this is a vegetarian recipe, you can always add cooked ground meat (like beef or turkey) between the layers for added protein.
Final Words
Every time I make this lasagna, I’m reminded of why I fell in love with it. The flavors are simple yet so satisfying, and it’s a dish you can make for any occasion-whether it’s a cozy dinner for yourself or something special for friends and family. What I appreciate the most is how customizable the recipe is; you can adapt it to suit your tastes or what’s in your pantry. I can’t recommend it enough for a comforting, yet lighter take on lasagna.
FAQs
What Makes Jamie Oliver’s Butternut Squash Lasagna Special?
It’s packed with rich, roasted butternut squash and creamy béchamel sauce, making it a hearty vegetarian dish full of flavor.
Can I Make Jamie Oliver’s Butternut Squash Lasagna In Advance?
Yes, you can prepare it ahead of time and store it in the fridge. Just bake it when you’re ready to serve.
What Can I Substitute For Ricotta In The Lasagna Recipe?
You can use mascarpone, cream cheese, or even a dairy-free option like cashew cream for a similar creamy texture.