Butternut Squash Lasagne with Sage and Walnuts

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


  1. Preheat oven to 190°C (375°F/Gas 5).
  2. In a pot slowly heat the milk with the bay leaves. Set aside.
  3. Peel and dice (half inch pieces) the butternut squash.
  4. Chop 2 of the garlic cloves with the sage leaves and parsley.
  5. 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.
  6. Add the garlic and herb mix and the walnuts. Cook for another few minutes. Season with salt and pepper. Turn off the heat.
  7. Melt the butter in a pot and stir in the flour.
  8. Remove the bayleaves from the warmed milk and add it gradually to the flour, whisking briskly.
  9. 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.
  10. Spread a thin layer of sauce in a 9 in x 12 in lasagne dish. Cover with a layer of lasagne.
  11. Cover with half the squash mixture.
  12. Pour a layer of sauce over, sprinkle with half the cheese and a third of the parmesan cheese.
  13. Repeat and cover with a third layer of lasagna sheets.
  14. Pour the remaining sauce on top, top with the remaining parmesan cheese.
  15. Loosely cover with tin foil.
  16. Bake for 30 minutes, remove the foil and bake for a further 20 minutes until bubbly and golden.
  17. This lasagne freezes well. Allow to return to room temperature before baking again.


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