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Jamie Oliver Butternut Lasagne

Jamie Oliver Butternut Lasagne
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The Jamie Oliver Butternut Lasagne is a layered pasta bake made with roasted butternut squash, creamy white sauce, and pasta sheets, baked until bubbling and golden.

It follows traditional lasagne structure but replaces meat with roasted vegetables for a lighter yet comforting alternative.

Ingredients

Scale

    • 1 large butternut squash (peeled, cubed)

    • 2 tbsp olive oil

    • 1 onion (finely chopped)

    • 2 cloves garlic (minced)

    • 9–12 lasagne sheets

    • 400 ml milk

    • 30 g butter

    • 30 g plain flour

    • 100 g grated mozzarella or cheddar

    • 50 g grated parmesan

    • Fresh sage or thyme

    • Salt and black pepper

Optional:

    • 150 g ricotta

    • Handful fresh spinach

Instructions

Step 1: Roast the Butternut Properly

Preheat oven to 200°C.

Toss cubed squash with olive oil, salt, pepper, and sage. Spread in a single layer on a baking tray.

Roast for 25–30 minutes until soft and slightly caramelised at edges. Browning deepens flavour and prevents bland filling.

Lightly mash half of the squash while leaving some chunks for texture.

Step 2: Prepare the White Sauce

In a saucepan, melt butter over medium heat. Stir in flour and cook 1 minute to remove raw taste.

Gradually whisk in warm milk. Continue stirring until thickened and smooth.

The sauce should coat the back of a spoon. Season lightly with salt and pepper.

Avoid boiling vigorously, which can cause lumps or separation.

Step 3: Build the Vegetable Base

In a pan, cook onion gently until soft and translucent. Add garlic and cook briefly.

Stir in roasted squash and combine well. Taste and adjust seasoning.

If using spinach, wilt it into the mixture briefly.

Step 4: Assemble the Layers

Preheat oven to 180°C.

Spread a thin layer of white sauce at the base of a baking dish.

Add pasta sheets, then squash mixture, then white sauce. Repeat layers.

Finish with white sauce and sprinkle mozzarella and parmesan on top.

Ensure pasta sheets are fully covered to prevent dry edges.

Step 5: Bake to Perfection

Bake 35–40 minutes until top is golden and edges bubble gently.

If browning too quickly, cover loosely with foil.

Step 6: Rest Before Serving

Allow lasagne to rest 10–15 minutes. This helps it firm up and slice cleanly.

Find it online: https://jamieolivereats.uk/butternut-lasagne/