I remember the first time I stumbled across Jamie Oliver’s butternut squash lasagna recipe. It was one of those evenings when I was tired of making the same old pasta dishes and craving something comforting yet unique. I spotted the recipe on his website, and something about the vibrant squash and creamy sauce caught my eye. So, I decided to give it a try.
What struck me right away was how Jamie transformed a traditionally meat-heavy dish into something fresh and hearty, without sacrificing flavor. The layers of roasted butternut squash, ricotta, and spinach made the whole thing feel like a cozy hug on a plate. It’s one of those recipes that feels like home, whether you’re making it for a family dinner or serving it at a dinner party.
Jamie Oliver’s Butternut Squash Lasagna Recipe
If you’ve ever had a lasagna with a twist, you’ll know how exciting it can be to swap out traditional meat or tomato sauce with something a little more seasonal and rich. Jamie’s butternut squash lasagna does just that by focusing on the sweet, earthy flavor of the squash while layering in creamy ricotta, earthy spinach, and the sharpness of Parmesan.
It’s a true celebration of fall produce, and if you love squash as much as I do, this is your new go-to recipe. Plus, it’s vegetarian-friendly, which means everyone at the table can dig in without worrying about meat preferences. The thing I love most is that it has the indulgence of traditional lasagna, but with a fresher, lighter feel.
Ingredients Needed
Here’s what you’ll need to bring Jamie’s vision to life:
- Butternut squash: About 2 medium-sized, peeled and diced.
- Spinach: Fresh is best! Roughly 200g, chopped.
- Ricotta cheese: 250g for that creamy texture.
- Lasagna sheets: Opt for fresh if you can find them; they absorb flavors better.
- Parmesan cheese: A generous amount for that sharp, nutty flavor.
- Mozzarella cheese: Fresh, in chunks, so it melts beautifully.
- Onion: One, finely chopped for a mild, savory sweetness.
- Garlic: 3-4 cloves, minced for aromatic depth.
- Olive oil: A good splash for roasting the squash and sautéing.
- Butter: A knob for richness in the sauce.
- Milk: Full-fat, for making a silky béchamel sauce.
- Flour: Just a spoonful to thicken the sauce.
- Nutmeg: A pinch, for a subtle aromatic warmth.
- Salt & pepper: To taste, to balance all the flavors.
How To Make Jamie Oliver’s Butternut Squash Lasagna
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Roast The Squash
- Preheat your oven to 200°C (400°F).
- Toss your diced squash with a little olive oil, salt, and pepper. Spread it on a baking sheet in an even layer and roast for about 30-35 minutes until it’s soft and caramelized around the edges.
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Prepare The Béchamel Sauce
- While the squash roasts, melt butter in a saucepan over medium heat.
- Stir in the flour and cook for 1-2 minutes to make a roux.
- Gradually add the milk, whisking constantly to avoid lumps.
- Let the sauce simmer until it thickens, and then season with salt, pepper, and a pinch of nutmeg.
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Sauté The Spinach
- In a separate pan, heat a little olive oil and sauté the onion and garlic until softened.
- Add the chopped spinach and cook until wilted. Season with salt and pepper.
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Assemble The Lasagna
- Layer the bottom of your baking dish with a bit of béchamel sauce.
- Add a layer of lasagna sheets, then spread a portion of the roasted squash and sautéed spinach on top.
- Add a dollop of ricotta and sprinkle with Parmesan.
- Repeat the layers, finishing with a layer of béchamel sauce and mozzarella.
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Bake
- Cover the dish with foil and bake for 25-30 minutes.
- Remove the foil for the last 10 minutes to allow the top to turn golden and bubbly.
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Let It Rest
- Let the lasagna sit for about 10 minutes after baking. This helps the layers set and makes slicing easier.
Ingredient Science Spotlight
Every ingredient in Jamie’s butternut squash lasagna has a role to play, both in flavor and texture:
- Butternut squash: Roasting the squash caramelizes its natural sugars, bringing out the deep sweetness that contrasts beautifully with the savory elements of the dish.
- Ricotta and mozzarella: The ricotta provides a smooth, mild creaminess while the mozzarella melts and adds a satisfying gooey stretch. Combined, they create that comforting, indulgent lasagna texture.
- Béchamel sauce: This white sauce is the unsung hero of any lasagna. Made from butter, flour, and milk, it serves as the glue that holds everything together and gives each bite that silky mouthfeel.
- Spinach: Aside from the flavor it adds, spinach is packed with nutrients. Its earthiness pairs well with the squash’s sweetness, and when cooked down, it adds a bit of texture contrast.
- Nutmeg: Just a pinch in the sauce might seem subtle, but it brings warmth and complexity, balancing the richness of the dairy.
Expert Tips
- Squash Prep: Roast your squash well, as the caramelized edges provide more flavor than simply steaming or boiling it.
- Layering Technique: Don’t overload on one ingredient. Spread out each layer to ensure every bite has a bit of everything.
- Make Ahead: This lasagna holds up well when made in advance. Prepare it the day before, refrigerate it, and bake when ready. It even improves in flavor overnight!
- Leftovers: Lasagna is a fantastic leftover dish. It often tastes even better the next day, as the flavors have time to meld.
Recipe Variations
- Add Meat: If you prefer a meatier lasagna, ground turkey or beef can be a great addition. Brown the meat first before layering it in.
- Swap Greens: Instead of spinach, try kale or even Swiss chard for a slightly different flavor.
- Gluten-Free: Use gluten-free lasagna sheets, and check your béchamel to ensure it’s made with gluten-free flour.
- Vegan Option: Replace the ricotta with a cashew-based vegan ricotta and skip the dairy in the béchamel sauce, opting for a plant-based milk like almond or oat.
Final Words
This recipe is one of those dishes that you just know will become a staple in your home. The combination of fresh, seasonal vegetables, creamy sauce, and gooey cheese is enough to win over even the pickiest eaters. Plus, the beauty of Jamie Oliver’s take is that it’s versatile-whether you stick to the recipe as written or mix it up with your own twists, it’s a surefire crowd-pleaser.
FAQs
What Makes Jamie Oliver’s Butternut Squash Lasagna Different From Other Lasagna Recipes?
Jamie Oliver’s recipe uses roasted butternut squash as a sweet, creamy base combined with layers of ricotta, spinach, and a rich béchamel sauce for a lighter, vegetarian twist on the traditional lasagna.
Can I Make Jamie Oliver’s Butternut Squash Lasagna Ahead Of Time?
Yes, you can assemble the lasagna and refrigerate it for up to 24 hours before baking. This gives the flavors time to meld together, making it even more delicious.
Is It Possible To Freeze Jamie Oliver’s Butternut Squash Lasagna?
Absolutely! You can freeze it before baking. Just cover it tightly with foil or plastic wrap and freeze for up to 3 months. When you’re ready, bake from frozen or after thawing.