Pesto Lasagne with Butternut Squash

Name: Pesto Lasagne with Butternut Squash
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 6
Cuisine: Italian
Ingredients: 1 medium butternut squash, peeled, de-seeded and cut into cubes; 1 tbsp olive oil; Salt and freshly ground black pepper; Pinch of dried chilli flakes; 2 tbsp ricotta; 100g unsalted butter; 100g plain flour; 1 L full-fat milk; 30g Parmesan, grated; Salt and freshly ground black pepper; Fresh nutmeg; 9-12 fresh or dried lasagne sheets; About 130g fresh pesto; 100g Parmesan, grated; 1 ball of mozzarella, drained and torn into pieces

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If you are on the hunt for some delicious butternut squash recipes, look no further. This Pesto Lasagne with Butternut Squash is the recipe for you! Imagine layers of creamy roasted butternut squash, rich cheese sauce, garlicky pesto and pasta. All finished off with a gloriously gooey mozzarella topping. I am getting hungry just thinking about it! It truly is the perfect cosy supper for a chilly autumn evening. And who doesn’t love leftover vegetarian lasagne for lunch the next day?

Baked Pesto Lasagne with Butternut Squash

When you think about ‘comfort food’, lasagne often springs to mind. However, the traditional version is definitely a labour of love! Afterall, a good bolognese really ought to be simmered for a few hours for the very best flavour. That is why I love creating vegetarian lasagne recipes. You get all the cosy comfort food vibes, but without the fuss. Think of this Pesto Lasagne as an autumnal twist on my Easy Courgette Lasagne. Yes, the butternut squash takes about 30 minutes to roast, but you can make the creamy cheese sauce at the same time. Once the sauce is ready, you just need to do a bit of blitzing and grating. Then it is just an assembly job…

Serving Pesto Lasagne with Butternut Squash

This Pesto Lasagne is also a brilliant make ahead recipe. I love knowing that, after a busy day, I can just pop it in the oven and relax. In fact, it is one of my go-to dinner party recipes. I prep ahead the day before to avoid any last minute stresses. Plus, my friends always enjoy a seasonal lasagne. It is full of so much flavour, even avid meat-eaters don’t miss the meat. If you are a fan of traditional lasagne, I urge you to give Pesto Lasagne a go. You won’t regret it…

Why you will love this Pesto Lasagne with Butternut Squash recipe:

It is the perfect seasonal lasagne to make the most of autumnal ingredients.
It is so much quicker and easier to make than a traditional lasagne.
It is full of flavour and texture. Think sweet, nutty butternut squash, garlicky herby pesto, creamy cheese sauce, umami-rich Parmesan and a hint of chilli.
It can be made ahead. Ideal for easy entertaining and busy weeknights.
It is a delicious way to eat more vegetables. Plus, it can easily be adapted for vegetarians by swapping the Parmesan for a vegetarian-friendly cheese. Perfect for meat-free Mondays!

Ingredients:

Full recipe can be found in the printable recipe card at the bottom of the post, just scroll down!

Butternut squash - one of the most famous autumn vegetables. It has a sweet, nutty flavour which tastes even more delicious roasted.

Olive oil - this adds a lovely flavour to the butternut squash. You can use rapeseed oil if you prefer. Borderfields have some delicious options that work really well in this recipe.

Salt - I recommend Maldon Salt for the best flavour. Their garlic and/or chilli flavoured options are great for adding extra depth to this Pesto Lasagne.

Freshly ground black pepper - this adds a subtle pepperiness to the sauce. You can use freshly ground mixed peppercorns for a more complex flavour.

Dried chilli flakes - this adds a subtle heat. If you don’t like chilli you can leave it out.

Ricotta - this is a smooth and creamy Italian cheese. It has a light, mild flavour and thick texture. Opt for full-fat for best results. You can use any leftovers in sweet and savoury dishes.

Milk - opt for full-fat for the best results. This helps create a rich and creamy sauce in between the lasagne sheets.

Butter - opt for unsalted so you can control the salt level in this Pesto Lasagne. It forms a roux when combined with the plain flour.

Plain flour - also known as ‘all-purpose flour’. This is combined with melted butter to form a roux.

Parmesan - this brings a wonderful umami flavour to this Pesto Lasagne.

Fresh nutmeg - a small grating adds a warming, nutty flavour to the bechamel sauce. You can use a pinch of dried nutmeg if that is what you have.

Fresh pesto - don’t be tempted to use the jarred version. Fresh pesto tastes completely different. Plus, it is a key ingredient in this Pesto Lasagne. You can make your own or buy a pot from the chilled aisle in the supermarket.

Lasagne sheets - the number you need will depend on the size and shape of your dish. I often use dried as I always have a packet in my cupboard, but fresh is lovely. You can make your own from scratch if you have the time. If you do use fresh, it will cook quicker.

Mozzarella - this gives the Pesto Lasagne an irresistibly gooey, bubbling topping. You can use mozzarella pearls if you prefer.

slicing into pesto lasagne with butternut squash

Substitutions and Variations:

Butternut squash: diced pumpkin or sweet potato work really well if you can’t get hold of butternut squash. You can also buy the frozen variety which is already peeled and chopped. It cuts a lot of the prep time but takes a little longer in the oven.
Garlic: pop a whole bulb of garlic into the tray with the butternut squash before roasting. Once roasted, squeeze out the cloves into the blender with the butternut squash. It gives the most delicious roasted garlic flavour to the butternut squash purée.
Chilli: you can add as much or as little dried chilli flakes as you like. Just a pinch will keep this Pesto Lasagne fairly mild. You can swap for a dusting of smoked paprika for a deliciously smoky flavour.
Ricotta: you can swap the ricotta for cream cheese. Paysan Breton is really luxurious. Although Philadelphia is tasty too. Alternatively, use Boursin to increase the garlicky-herby flavours.
Parmesan: if making this Pesto Lasagne for vegetarians, opt for a vegetarian-friendly alternative. Gran Moravia is the closest swap. A strong Cheddar works well too. If not making for vegetarians, Gruyére and Pecorino are both delicious.
Pesto: you can use homemade or shop bought pesto, but it must be fresh. Trust me, it is a world away from the jarred variety. I use the basil variety in this recipe, but you can use fresh sundried tomato pesto instead. It gives a delicious tomato-ey flavour.
Fresh basil: I like to garnish this Pesto Lasagne with fresh basil leaves if I have some. They complement the pesto inside perfectly.
Pangrattato: add a bit of texture to the Pesto Lasagne by sprinkling over a pangrattato. It is super simple to make. You just fry some breadcrumbs and your choice of flavourings until crispy. I often add garlic, herbs and/or lemon.
Pine nuts: another delicious way of adding crunch is by sprinkling with toasted pine nuts just before serving.

Directions:

Here's a step by step guide for what you need to do, but you can find the full recipe below for detailed instructions.

ONE: Preheat the oven to 180C. Tip the diced butternut squash onto a baking tray. Season with salt, freshly ground black pepper and a pinch of dried chilli flakes.

TWO: Drizzle with olive oil and roast the butternut in the oven for about 30-35 minutes - or until the butternut squash has softened and started to caramelise at the edges.

THREE: Carefully spoon the cooked butternut squash into a food processor and add the ricotta. Blitz to combine. I like to keep some texture to mine, but you can continue to blend until completely smooth, if you prefer.

FOUR: Next, make the bechamel sauce: melt the butter in a large non-stick saucepan, over a low-medium heat, until foaming. Add the flour and stir to combine. Continue to cook for a couple of minutes to ‘cook out’ the flour and remove the raw flour taste.

FIVE: Gradually add the milk, whisking to remove any lumps. It should thicken as you whisk - some lumps will remain but keep whisking and they should disappear. Once most of the milk has been added, you can start to add in large additions.

SIX: Continue to cook until it thickens enough to coat the back of a wooden spoon. Remove from the heat and add the grated cheese and a generous grating of fresh nutmeg. Stir until the cheese has melted. Season to taste with salt and freshly ground black pepper.

SEVEN: To assemble: spread ⅓ of the butternut squash mixture in the bottom of your baking dish in a smooth and even layer. Top with a layer of lasagne sheets, followed by ⅓ of the cheese sauce.

EIGHTH: Dollop over ½ of the pesto, ensuring it is evenly dolloped across the surface. Add some grated Parmesan on top. Repeat the layers - ensuring you finish with a layer of white sauce.

NINE: Scatter over the torn mozzarella and sprinkle with a little more Parmesan.

TEN: Bake for about 30-35 minutes or until bubbly and golden. Leave to stand for 5 minutes before serving. Enjoy!

Cooking Tips:

Choosing your dish - I used a 20x30cm dish, you can use a smaller one for a thicker lasagne, but I wouldn’t use a larger one as the lasagne would be too thin.
Homemade pesto - it is super easy to make your own pesto. Simply follow the steps in my Pasta al Pesto pesto recipe.
Shop bought pesto - there is no shame in buying a pot of fresh pesto. There are some delicious options out there! I jazz them up by adding more crushed garlic, a drizzle of good quality extra virgin olive oil, a pinch of salt and a hint of zesty lemon.
Lasagne sheets - I always have a packet of dried lasagne sheets in my cupboard as they are so versatile. Fresh would be lovely or you can make your own if you fancy a rainy day project.

Frequently Asked Questions

What can I serve with this Pesto Lasagne with Butternut Squash?

This Pesto Lasagne is delicious enough to serve all on its own. However, I do love to serve lasagne with garlic bread. It is perfect for mopping up every last morsel of the sauce. I am not fussy - garlic flatbread, ciabatta or baguette are all perfect. Why not try my Cheesy Wild Garlic Bread (Pull Apart).

Although garlic bread makes this ideal autumnal comfort food, I also like to add some veggies. Sometimes that will be some steamed green beans. Perhaps some roasted tenderstem broccoli or sautéed cavolo nero or kale. Other times it will be a crisp green salad.

Can I make this Pesto Lasagne with Butternut Squash in advance?

Yes! You can prep the lasagne right up to the assembled stage, then cover and chill in the fridge. I love knowing that I can come back from a busy day and still enjoy a delicious, nourishing meal. All I need to do is simply pop it in the oven!

Why isn’t Parmesan suitable for vegetarians?

Although lots of people assume all cheeses are suitable for vegetarians, some contain animal rennet which means they are not. Since Parmesan is a DOP, its method and origins are protected. This means it must be made in a particular way (with animal rennet) in a particular place. Other cheeses that also use animal rennet include Grana Padano, Gorgonzola, Pecorino, Gruyère, Taleggio and Manchego. It is always best to check the ingredients before serving to vegetarians. There are plenty of vegetarian-friendly cheeses you can use instead. Gran Moravia and Old Winchester are my favourites. A strong Cheddar also works.

Can I make this Pesto Lasagne with Butternut Squash suitable for vegans?

Although I haven’t tested this with vegan swaps, it is possible to substitute the ingredients for vegan alternatives. You will need to use a vegan ricotta which might be tricky to find. I would suggest opting for a vegan cream cheese or even Boursin Plant Based. Then use a vegan milk, butter alternative, cheese and pesto. All of which are fairly easy to find. If you want to pack in the umami, sprinkle the top of the Pesto Lasagne with nutritional yeast. In terms of the lasagne sheets, you are more likely to find dried vegan lasagne than fresh.

Other recipes you might enjoy:

If you like the sound of this Pesto Lasagne with Butternut Squash, you will love my Cheesy Creamy Winter Butternut Squash Gratin. It is one of my go-tos for a cold autumn/winter day. I also have an Easy Lasagne with Cheat's White Sauce which is a delicious fuss-free take on the Italian classic. Also don’t miss my Courgette Lasagne. The perfect recipe to use up a glut of courgettes!

Made this recipe and loved it?

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