The first time I made Nigella’s Butternut Squash Lasagne, it was one of those moody autumn Sundays where you want your house to smell like melted cheese and sage. You know the kind-where the leaves outside are that perfect ochre-gold and your socks are thick enough to muffle your footsteps. I’d just come across her recipe in Nigellissima and thought, ’Butternut squash… in a lasagne? Really?’ But if there’s one woman I trust implicitly with comfort food, it’s Nigella.
This lasagne is comfort incarnate-velvety, roasted butternut squash layered with tender sheets of pasta and a gently creamy béchamel that hugs every bite. Unlike a classic meat lasagne, this version is lighter but no less satisfying. The squash gives it a natural sweetness while the sage, garlic and a bit of nutmeg bring in those earthy, savory depths. And the cheese-well, there’s plenty as there should be. Mozzarella for stretch, Parmesan for bite and ricotta to soften the whole affair.
It’s cozy but elegant. Lazy but thoughtful. The sort of dish that makes people believe you’re better at cooking than you are. And isn’t that the ultimate kitchen win?
Nigella Butternut Squash Lasagne Recipe
Ingredients Needed
Let’s talk ingredients. Nigella’s recipe is simple in essence but benefits from quality and a little attention to detail.
For The Roasted Squash
- 1 large butternut squash (about 1.2kg), peeled and chopped into 2cm cubes
- 2 tablespoons olive oil
- 2 teaspoons dried sage (or a handful of fresh if you’re feeling extra)
- Sea salt and cracked black pepper
For The White Sauce
- 50g butter
- 50g plain flour
- 750ml whole milk (I’ve used oat milk in a pinch-still lovely)
- Grating of fresh nutmeg (absolutely worth it-don’t skip!)
For Assembly
- 250g fresh lasagne sheets (or dried, pre-cooked)
- 250g ricotta cheese
- 125g mozzarella, torn into chunks
- 50g Parmesan, freshly grated
- A drizzle of olive oil for the top
There’s a soulful simplicity to these ingredients and the most laborious part is peeling the squash. so pour yourself a glass of wine, put on a podcast and take your time.
Equipment Needed
I once made this in a borrowed Airbnb kitchen with mismatched pans and no measuring scales, so trust me when I say you don’t need fancy gadgets. But here’s what helps:
- A large roasting tray for the squash
- A medium saucepan for the béchamel
- A wooden spoon (for that comforting ’scrape-scrape’ as the sauce thickens)
- A whisk (I learned the hard way: don’t skip the whisk)
- An ovenproof dish (around 30x20cm is ideal)
- A grater for Parmesan and nutmeg
- A spatula for smoothing the layers (or your clean fingers-no shame)
Instructions To Make Nigella Lawson’s Butternut Squash Lasagne
1. Roast The Squash
Toss the cubed squash in olive oil, sage, salt and pepper. Roast it at 200°C (180°C fan) for about 30-40 minutes, until soft and lightly caramelized. That’s when your kitchen starts smelling like you live in a food magazine.
2. Make The White Sauce
Melt the butter in a pan over medium heat, stir in the flour and cook for a minute or two. Slowly whisk in the milk. it’s a bit like coaxing it in. Keep whisking until it thickens into a glossy, lump-free sauce. Season with salt, pepper and that essential grating of nutmeg. Taste it. Close your eyes. Smile.
3. Blend The Squash (Optional But Glorious)
Nigella mashes the squash with a fork but I like to blitz half of it into a thick purée and leave the rest chunky for texture. It’s your lasagne-go with your gut.
4. Layer It Up
Start with a bit of white sauce on the bottom of your dish. Then:
- Lasagne sheets
- Squash (purée and chunks)
- Dabs of ricotta
- A bit more white sauce
- Repeat…
Top with mozzarella, Parmesan and a final drizzle of olive oil.
5. Bake
Bake at 200°C (180°C fan) for 30-40 minutes, until bubbling, golden and irresistible. I always leave it to sit for at least 10 minutes before serving-painful, I know-but it helps everything settle into proper layers.
What I Learnt
This lasagne taught me patience. Real, satisfying food can’t be rushed. It also taught me that lasagne doesn’t need meat to be ’hearty’ or “main course-worthy”. I’ve served this to die-hard carnivores who didn’t even notice the absence of mince. It also reminded me of something Nigella often says: that food should be a pleasure, not a performance.
I learned to trust flavors-roasted squash brings a caramel richness that doesn’t need doctoring. The sage lingers. The ricotta softens everything like the perfect background harmony in a song. And don’t underestimate the power of a homemade white sauce. it’s a small gesture that elevates the whole thing.
FAQs
Can I Use A Different Type Of Squash In Nigella’s Butternut Squash Lasagne?
Absolutely! While butternut squash is the star in Nigella’s recipe, you can totally swap it out with other squashes like pumpkin or acorn squash. The texture and sweetness might vary a bit, but the flavor will still be cozy and comforting. Just make sure the squash you use has a similar texture so it softens up nicely in the oven!
How Can I Make Nigella’s Butternut Squash Lasagne Vegetarian?
You’re in luck – this recipe is already vegetarian! The rich butternut squash and layers of cheese and herbs make it hearty enough for anyone, even meat lovers. If you want to take it up a notch, consider adding some spinach or ricotta in the layers for extra depth and flavor. It’s all about the layers here, so feel free to get creative!
Can I Make Nigella’s Butternut Squash Lasagne Ahead Of Time?
Yes, definitely! I actually think this lasagne tastes even better after a day or two. You can assemble it and refrigerate it until you’re ready to bake, or you can even freeze it if you want to keep it for a rainy day. Just be sure to let it cool a bit before you store it, and give it a little extra time in the oven when you’re ready to eat. It’s a perfect make-ahead meal!
