Jamie Oliver’s Butternut Squash Lasagna is a delicious vegetarian twist on the classic lasagna, featuring layers of creamy butternut squash, ricotta, and rich tomato sauce. This comforting dish is packed with flavor and nutrients, making it a wonderful option for a cozy dinner or a festive gathering. The combination of roasted butternut squash and savory cheese gives the lasagna a satisfying, creamy texture with a hint of sweetness.
Why This Recipe Is a Must-Try
- Rich and Creamy: Butternut squash adds a natural sweetness and creamy texture.
- Vegetarian-Friendly: Perfect for a meatless meal that’s still hearty and filling.
- Flavorful and Nutrient-Packed: Butternut squash is rich in vitamins and pairs well with ricotta and spinach.
- Great for Meal Prep: Make ahead and reheat for an easy weeknight dinner.
- Perfect for Entertaining: A crowd-pleasing dish that’s both impressive and comforting.
Other Jamie Oliver Recipes
- Jamie Oliver Dauphinoise Potatoes
- Jamie Oliver Moroccan Lamb Couscous
- Jamie Oliver Slow Cooked Venison Stew
What is Jamie Oliver’s Butternut Squash Lasagna?
Jamie Oliver’s Butternut Squash Lasagna is a vegetarian lasagna made by layering roasted butternut squash, ricotta, spinach, tomato sauce, and lasagna noodles. It’s baked until bubbly and golden, creating a deliciously creamy and hearty dish without the need for meat.
Ingredients for Jamie Oliver’s Butternut Squash Lasagna
- 1 large butternut squash, peeled and cubed
- 2 tablespoons olive oil
- Salt and black pepper, to taste
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 400g (14 oz) spinach, roughly chopped
- 250g (1 cup) ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 egg
- 1/2 teaspoon nutmeg (optional, for extra warmth)
- 400g (14 oz) canned crushed tomatoes
- 12 lasagna noodles (pre-cooked or no-boil variety)
- 1 cup mozzarella cheese, shredded
- Fresh basil or parsley, for garnish
Step-by-Step Instructions to Prepare Jamie Oliver’s Butternut Squash Lasagna
Step 1: Roast the Butternut Squash
Preheat your oven to 200°C (400°F). Place the cubed butternut squash on a baking sheet, drizzle with 1 tablespoon of olive oil, and season with salt and black pepper. Roast for 25-30 minutes, or until the squash is tender and lightly golden. Once cooked, mash it with a fork or blend until smooth.
Step 2: Sauté the Spinach and Onions
In a large skillet, heat the remaining tablespoon of olive oil over medium heat. Add the chopped onion and cook for 3-4 minutes until softened. Add the garlic and sauté for another 1-2 minutes until fragrant. Add the spinach and cook until wilted about 3 minutes. Remove from heat and set aside.
Step 3: Prepare the Ricotta Mixture
In a bowl, combine the ricotta cheese, Parmesan cheese, egg, and nutmeg (if using). Season with salt and black pepper, and mix well.
Step 4: Assemble the Lasagna
Spread a thin layer of crushed tomatoes on the bottom of a baking dish. Place a layer of lasagna noodles over the sauce. Spread a layer of mashed butternut squash over the noodles, followed by a layer of the ricotta mixture, and then a layer of spinach and onions. Repeat the layers, adding another thin layer of tomatoes and noodles as you go. Continue layering until you’ve used all ingredients, ending with a final layer of noodles, tomato sauce, and shredded mozzarella on top.
Step 5: Bake the Lasagna
Cover the lasagna with foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the cheese is melted and bubbly and the top is golden.
Step 6: Serve
Let the lasagna cool for a few minutes before slicing. Garnish with fresh basil or parsley and serve warm.
What to Serve with Jamie Oliver’s Butternut Squash Lasagna
- Green Salad: A simple mixed greens salad with vinaigrette.
- Garlic Bread: Perfect for scooping up any extra sauce.
- Roasted Vegetables: Adds a nice contrast to the creamy lasagna.
Expert Tips for Mastering Jamie Oliver’s Butternut Squash Lasagna
- Roast Squash for Flavor: Roasting the squash brings out its natural sweetness and adds depth to the dish.
- Season Each Layer: Lightly season each layer to enhance the overall flavor.
- Don’t Overfill: Keep each layer even for easier slicing and serving.
- Use Fresh Herbs: Fresh basil or parsley adds a pop of flavor to the finished dish.
- Let It Rest: Allow the lasagna to rest for a few minutes after baking for cleaner slices.
Variations of Jamie Oliver’s Butternut Squash Lasagna
- Butternut and Mushroom Lasagna: Add sautéed mushrooms for an earthy flavor.
- Creamy Butternut Lasagna: Add a layer of béchamel sauce for extra creaminess.
- Spinach and Ricotta-Only Lasagna: Skip the squash for a classic spinach and ricotta version.
- Spicy Butternut Lasagna: Add a pinch of chili flakes to the tomato sauce for a little heat.
- Nut-Free Lasagna: Use a dairy-free ricotta alternative for a vegan version.
How to Store Leftover Jamie Oliver’s Butternut Squash Lasagna
Store leftover lasagna in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
Nutrition Value (Per Serving)
- Calories: 350 kcal
- Protein: 15g
- Fat: 18g
- Carbohydrates: 35g
- Fiber: 5g
FAQs
Can I make butternut squash lasagna ahead of time?
Yes, you can assemble the lasagna up to a day in advance and refrigerate it, covered, until ready to bake. When baking from the fridge, add an extra 10-15 minutes to the cooking time.
How do I make butternut squash lasagna vegan?
To make a vegan version, replace ricotta with a dairy-free ricotta or cashew cream and use a plant-based mozzarella for the topping. Ensure the lasagna noodles are egg-free as well.
Can I freeze butternut squash lasagna?
Yes, you can freeze butternut squash lasagna. Assemble the lasagna, cover tightly, and freeze it unbaked for up to 2 months. When ready to bake, thaw in the refrigerator overnight and bake as directed.
What can I use instead of ricotta in butternut squash lasagna?
If you don’t have ricotta, you can use cottage cheese or a blend of mascarpone and Parmesan for a creamy substitute.
Final Words
Jamie Oliver’s Butternut Squash Lasagna is a delightful, hearty dish that brings together creamy layers of squash, ricotta, and spinach with rich tomato sauce. Perfect for a vegetarian main course or a cozy family dinner, this lasagna is both nourishing and satisfying. Serve it with a fresh salad or garlic bread, and enjoy a comforting, flavorful meal that’s sure to please everyone.
More Jamie Oliver Recipes
- Jamie Oliver Slow Cooked Lamb Leg
- Jamie Oliver Chilli Con Carne
- Jamie Oliver Prawn and Pea Risotto
- Jamie Oliver Chocolate and Banana Cake
- Jamie Oliver Steak and Pie
jamie oliver butternut squash lasagna
- Prep Time: 15
- Cook Time: 45-50 minutes
- Total Time: 33 minute
- Yield: Serves 4-6 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Description
Jamie Oliver’s Butternut Squash Lasagna is a vegetarian lasagna made by layering roasted butternut squash, ricotta, spinach, tomato sauce, and lasagna noodles. It’s baked until bubbly and golden, creating a deliciously creamy and hearty dish without the need for meat.
Ingredients
-
- 1 large butternut squash, peeled and cubed
-
- 2 tablespoons olive oil
-
- Salt and black pepper, to taste
-
- 1 onion, finely chopped
-
- 2 cloves garlic, minced
-
- 400g (14 oz) spinach, roughly chopped
-
- 250g (1 cup) ricotta cheese
-
- 1/2 cup grated Parmesan cheese
-
- 1 egg
-
- 1/2 teaspoon nutmeg (optional, for extra warmth)
-
- 400g (14 oz) canned crushed tomatoes
-
- 12 lasagna noodles (pre-cooked or no-boil variety)
-
- 1 cup mozzarella cheese, shredded
-
- Fresh basil or parsley, for garnish
Instructions
Preheat your oven to 200°C (400°F). Place the cubed butternut squash on a baking sheet, drizzle with 1 tablespoon of olive oil, and season with salt and black pepper. Roast for 25-30 minutes, or until the squash is tender and lightly golden. Once cooked, mash it with a fork or blend until smooth.
In a large skillet, heat the remaining tablespoon of olive oil over medium heat. Add the chopped onion and cook for 3-4 minutes until softened. Add the garlic and sauté for another 1-2 minutes until fragrant. Add the spinach and cook until wilted about 3 minutes. Remove from heat and set aside.
In a bowl, combine the ricotta cheese, Parmesan cheese, egg, and nutmeg (if using). Season with salt and black pepper, and mix well.
Spread a thin layer of crushed tomatoes on the bottom of a baking dish. Place a layer of lasagna noodles over the sauce. Spread a layer of mashed butternut squash over the noodles, followed by a layer of the ricotta mixture, and then a layer of spinach and onions. Repeat the layers, adding another thin layer of tomatoes and noodles as you go. Continue layering until you’ve used all ingredients, ending with a final layer of noodles, tomato sauce, and shredded mozzarella on top.
Cover the lasagna with foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the cheese is melted and bubbly and the top is golden.
Let the lasagna cool for a few minutes before slicing. Garnish with fresh basil or parsley and serve warm.