Butternut squash lasagne recipe
Created by The Tesco Recipes team
With slices of griddled butternut squash and lentils, this lightened-up lasagne recipe is perfect for when you’re craving Italian, but want something a little less indulgent. With a creamy bechamel sauce and fresh basil, this butternut squash lasagne will hit the spot.
See method- Serves 6
- 1 hr 45 mins plus standing
- 477 calories / serving
- Freezable
Ingredients
- 250g pack lean beef steak mince
- 500g pack lean pork mince
- 1 tsp olive oil
- 2 garlic cloves, finely sliced or crushed
- 2 x 400g packs vine tomatoes, chopped
- 2 tbsp tomato purée
- 1 chicken stock cube
- 390g tin green lentils in water, drained
- 1 large butternut squash (about 1.5kg), peeled, deseeded and cut into 5mm slices
- 160g bag frozen carrot, broccoli and corn
- 30g pack fresh basil, leaves sliced
- 65g 50% reduced-fat mature cheese, grated
For the bechamel sauce
- 2 tbsp olive oil
- 4 heaped tbsp plain flour
- 750ml semi-skimmed milk
- ¼ tsp grated nutmeg
Each serving contains
- Energy
- 2000kJ 477.0kcal
- Fat
- 17g
- Saturates
- 6g
- Salt
- 1.5g
- Sugars
- 20g
of the Reference intake
Carbohydrate 36.5gProtein 41.3gFibre 5.5g
Method
- In a lidded frying pan, dry-fry all of the mince over a medium-high heat for 7-8 mins until browned. Reduce the heat to low, add the oil and garlic and cook for 1 min, then add the tomatoes andpurée. Crumble in the stock cube, stir in 350ml water, then bring to a simmer. Cover and cook for 10 mins, then remove the lid and simmer for another 20-30 mins, adding the lentils for the last 15 mins. Add a splash of water if it starts to dry out.
- Meanwhile, make the bechamel. Mix the oil with the flour in a pan; season. Gently heat, stirring, for 1 min, then whisk in the milk until smooth. Cook over a high heat for 3-4 mins, stirring, until thickened. Add the nutmeg and set aside.
- Preheat the oven to gas 6, 200°C, fan 180°C. Spray a little sunflower oil onto the squash slices. Griddle the squash, in batches, for 6-7 mins each side until soft.
- Stir the frozen veg and most of the basil into the sauce. Season to taste. Add½ thesauce to a (1.5ltr) 20 x 30cm ovenproof dish, scatter over a⅓of the cheese and layer½the squash on top. Add the remaining meat sauce, another⅓of the cheese and the remaining squash. Top with the bechamel and remaining cheese. Bake for 40-45 mins until bubbling and the squash is tender. Stand for 10 mins; scatter with the remaining basil to serve..
- See more Butternut squash recipes
Freezing and defrosting guidelines
Freeze unbaked. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
