This recipe is a dinner party saviour.


  • 3 half cups milk
  • 1 bay leaf
  • 1 large butternut squash (3 lbs approximately)
  • 4 cloves of garlic
  • 20 sage leaves
  • big bunch parsley
  • extra virgin olive oil
  • 1 large onion diced
  • 1 cup toasted walnuts (pieces or halves) roughly chopped
  • sea salt and black pepper
  • 3 half tablespoons of butter
  • 3 half tablespoons unbleached white flour
  • 1 8oz packet lasagne
  • 1 cup grated cheese (vegetarian rennet)
  • 1 cup parmesan cheese


  • Preheat oven to 190°C (375°F/Gas 5).
  • In a pot slowly heat the milk with the bay leaves. Set aside.
  • Peel and dice (half inch pieces) the butternut squash.
  • Chop 2 of the garlic cloves with the sage leaves and parsley.
  • Heat 2 tablespoons of olive oil in a pan. Add the onion and squash and cook until the butternut squash is tender. About 25 minutes cooking.
  • Add the garlic and herb mix and the walnuts. Cook for another few minutes. Season with salt and pepper. Turn off the heat.
  • Melt the butter in a pot and stir in the flour.
  • Remove the bayleaves from the warmed milk and add it gradually to the flour, whisking briskly.
  • Turn the heat to low and stirring, cook until the sauce thickens and the flour is cooked. About 20 minutes. Season with salt and pepper.
  • Spread a thin layer of sauce in a 9 in x 12 in lasagne dish. Cover with a layer of lasagne.
  • Cover with half the squash mixture.
  • Pour a layer of sauce over, sprinkle with half the cheese and a third of the parmesan cheese.
  • Repeat and cover with a third layer of lasagna sheets.
  • Pour the remaining sauce on top, top with the remaining parmesan cheese.
  • Loosely cover with tin foil.
  • Bake for 30 minutes, remove the foil and bake for a further 20 minutes until bubbly and golden.
  • This lasagne freezes well. Allow to return to room temperature before baking again.

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