Butternut Squash Lasagne
This slimming friendly Butternut Squash Lasagne recipe is perfect for anyone counting calories or following plans like Weight Watchers!
Also in these categories:
NutritionPer Serving
- Calories368
- Carbs19g
- Protein27g
- Fat12g
- Saturates5g
- Sugars8g
For the full list of ingredients and comprehensive instructions, please see the recipe card below. Before you scroll, there’s important stuff in the blurb!
This Butternut Squash Lasagne recipe is perfect for anyone counting calories or following plans like Weight Watchers!
This Butternut Squash Lasagne is ideal if you want to boost your vegetable intake or reduce your carbs. We’ve added some aubergine puree to give you even more nutrition! What’s more, this recipe is ideal for freezing so you can batch cook to your heart’s content!
Preparing the butternut squash
You’ll need a large, very sharp knife prepare the squash. First cut off the stem and the bottom and discard those bits.
Next, cut the squash in half where the bulbous part starts. Put the squash, flat end down on a chopping board and carefully cut the skin away from the flesh. Alternatively, you could use a good quality vegetable peeler.
When you’ve taken off all of the skin, remove the seeds with a spoon or ice cream scoop, then cut the bulbous end in half from top to bottom.
Finally, cut the squash into slices, approximately 3mm thick.
We only need around 400g for this recipe, so any leftover squash can be used for soup etc
What diets are this Butternut Squash Lasagne suitable for?
This Butternut Squash Lasagne recipe can be made vegetarian as long as you swap out the following ingredients for vegetarian versions:
- Extra lean mince beef
- Beef stock cube
Please make sure to double and triple check all of your ingredients if you’re cooking for people with allergies.
Do you need any special ingredients to make Butternut Squash Lasagne?
You don’t need any special ingredients to enjoy this recipe!
Send us a Hint or Tip
We love hearing from you, submit any tips or tricks you have for this dish and we’ll review them and add some of them here. Just click here.
SEND US a HINT & TIP, Or QUOTE for this recipe
THANKS
we have your picture
The process
- Check
Now we have your Hint & tip
we’ll check them over. - Review We’ll review your Hint & Tip, and see if its suitable to use on the website.
Your details
- Name: %name%
- Recipe: %recipeName%
YOUR HINTS & TIPS
Your “QUOTE”
SWAG!
Due to the large number of submissions we recieve we’re afraid we’ll only inform you if we use it on the Recipe page - then we’ll send you some swag…
(Please remember others may of had the same idea as you!)
How many calories are in this Butternut Squash Lasagne?
There are 368 calories per portion in this Butternut Squash Lasagne, which means it falls into our Everyday Light category.
To cut down the amount of calories even more, you can simply halve the portion size and serve with a healthy accompaniment.
This Butternut Squash Lasagne is perfect if you’re following a calorie controlled diet and fits well with any one of the major diet plans such as Weight Watchers.
As a guide, an average man needs around 2,500kcal (10,500kJ) a day to maintain a healthy body weight. For an average woman, that figure is around 2,000kcal (8,400kJ) a day. Obviously, if your goal is to lose weight then you might want to adjust these slightly! You can read more about these recommendations on the NHS website.
To make the butternut squash lasagne
Step 1
First peel and de-seed the squash, then cut the flesh into slices slightly thicker than a lasagne sheet (approximately 3mm)
See above for a guide on how to do this.
Step 2
Next make the aubergine puree. Spray an aubergine with low calorie cooking spray, season and wrap in foil. Place in the oven for 20-30 minutes then scoop out the insides and mash it up.
Step 3
Heat a pan and spray with low calorie cooking spray.
Step 4
Add the onion, celery, carrots and garlic to the pan and cook for a few minutes, until they start to soften.
Step 5
Add the mince and cook until it starts to brown. Add the herbs and Worcestershire sauce, continue to cook for a few more minutes.
Step 6
Add courgette, peppers, mushrooms and fry for about 5 minutes then stir in the aubergine puree.
Step 7
Add the chopped tomatoes, stock cube and tomato puree. Add 200ml (just under 1 cup) water and stir well. Put the lid on the pan and simmer for 20-30 minutes. Adjust seasoning if necessary.
Step 8
Spread a layer of the mince mixture on the bottom of a decent sized oven proof dish, then add a layer of butternut squash slices, then repeat until you reach the top of the dish, ending with a layer of squash slices. Make sure you leave enough room for the sauce.
Step 9
Mix the yoghurt, eggs, mustard powder and salt to taste. Beat well to make sure it’s mixed properly.
Step 10
Pour this sauce over the top of the squash slices, then sprinkle with the grated cheese.
Step 11
Cook in the oven for 45 minutes, on 190-200°C.
Step 12
Remove from the oven and allow to rest for 5-10 minutes, so it is easier to portion.
What could I serve with this Butternut Squash Lasagne?
How do you know when this Butternut Squash Lasagne is cooked?
The vegetables should cook in the pan for a few minutes until they start to soften. The mince should be brown throughout.
Standard advice here in the UK is to cook food until it has reached 70°C and stayed at that temperature for 2 minutes. This is to keep your family safe.
How long can you keep Butternut Squash Lasagne in the fridge?
Once you’ve put it out, ideally you should eat it within 4 hours.
If you allow any leftovers to cool, make sure to refrigerate in a container with a lid and chill. You can keep leftovers of Butternut Squash Lasagne in the fridge for approximately 3 days or so.
Can I freeze Butternut Squash Lasagne?
Yes you can! This recipe can be frozen, but please remember to do the following;
- Freeze it as soon as it is cold enough.
- Use a container or bag that is suitable for freezing.
Don’t forget to add a label with what it is, and on what date you put it in the freezer!
How do I reheat Butternut Squash Lasagne?
From chilled: Place in a microwave proof container with loosely fitting lid and heat for 4-7 minutes until piping hot.
From frozen: Allow to defrost, and heat covered in the microwave for 4-7 minutes.
ORDER Our NEW cookbook Air Fryer NOW
Butternut Squash Lasagne
This slimming friendly Butternut Squash Lasagne recipe is perfect for anyone counting calories or following plans like Weight Watchers!
-
Prep Time
20 MINS
-
Cook Time
45 MINS
- KCals 368
- Carbs 19G
Instructions
To make the butternut squash lasagne
- First peel and de-seed the squash, then cut the flesh into slices slightly thicker than a lasagne sheet (approximately 3mm). See above for a guide on how to do this.
- Next make the aubergine puree. Spray an aubergine with low calorie cooking spray, season and wrap in foil. Place in the oven for 20-30 minutes then scoop out the insides and mash it up.
- Heat a pan and spray with low calorie cooking spray.
- Add the onion, celery, carrots and garlic to the pan and cook for a few minutes, until they start to soften.
- Add the mince and cook until it starts to brown. Add the herbs and Worcestershire sauce, continue to cook for a few more minutes.
- Add courgette, peppers, mushrooms and fry for about 5 minutes then stir in the aubergine puree.
- Add the chopped tomatoes, stock cube and tomato puree. Add 200ml (just under 1 cup) water and stir well. Put the lid on the pan and simmer for 20-30 minutes. Adjust seasoning if necessary.
- Spread a layer of the mince mixture on the bottom of a decent sized oven proof dish, then add a layer of butternut squash slices, then repeat until you reach the top of the dish, ending with a layer of squash slices. Make sure you leave enough room for the sauce.
- Mix the yoghurt, eggs, mustard powder and salt to taste. Beat well to make sure it's mixed properly.
- Pour this sauce over the top of the squash slices, then sprinkle with the grated cheese.
- Cook in the oven for 45 minutes, on 190-200°C.
- Remove from the oven and allow to rest for 5-10 minutes, so it is easier to portion.
Looking for Slimming World Syns or Weight Watchers (WW) Points?
With ever-changing plans and point calculations, we have made the decision to remove WW Points from the website - referring to your individual plan or advice from your consultant is always going to give the most accurate results.
—
We agreed with Slimming World to remove their trademarked terms from our website
Love this Butternut Squash Lasagne recipe? Tag us!
24 comments
See what others have to say
Emma TSunday 7th April 2019
So glad you enjoyed it! ????
Hazel ElliotFriday 29th June 2018
Hi, I am going to try this recipe but have a question. What temperature should your oven be set to when you roast the aubergine?
LornaFriday 11th May 2018
This dish tastes amazing 😀 I can see it becoming one of my regular meals! However, I did a few tweaks :O
I roasted the butternut squash – cut in half and in a roasting dish with some water (didn’t buy expensive pre cut slices :O ) – for 40 mins.
I also roasted the beef for the same time … a la Tom Kerridge 😀
The aubergine roasted, as per recipe for 30 mins – I didn’t puree the aubergine … why waste all that lovely skin? I chopped it.
The courgette and peppers were also roasted but only for 20 minutes tops.
Otherwise I stuck to the recipe directions 😀 Loved it, thank you so much for coming up with this 😀
ChristineMonday 12th March 2018
I made this with regular sw bolognese sauce and substituted some of the yoghurt (about a third) for quark. I also added nutmeg to the sauce, which I put poured on each layer of the lasagne, not just the top layer. I added some grated Parmesan to the top layer of sauce.along with some reduced fat cheddar as I love it. It worked a treat, the whole dish is delicious and very similar to a pasta lasagne. One small difference is you do get some water on the plate from the butternut squash that needs to be cleared up but otherwise this is a fab dish. I will definitely be making it again!
JudithWednesday 3rd January 2018
Hi.
Can I make any of this recipe in my Instant Pot? Thanks.
KateSunday 18th June 2017
Hi Julie
Glad you like it, and we’re pleased to hear you’re finding the website useful
Emma PorteousWednesday 31st May 2017
Hi
Can we make the pasta sheets from a large butternut squash? Trying to work out what to do with it.
KateThursday 1st June 2017
Hi Emma
Yes you can
Ann ReadTuesday 2nd May 2017
Can you use Fat Free fromage frais instead of yogurt for the white sauce ?
KateWednesday 3rd May 2017
Hi Ann
We’ve not tried but I don’t see any reason why not
Buddy EmerySunday 23rd April 2017
Possibly a blonde question, when are you adding the aubergine? Is it added to the cooked mince mix or as a layer on its own?
KateMonday 24th April 2017
Hi Buddy
The pureed aubergine is added along with the courgette, peppers and mushrooms in step 5 of the instructions
RosieSaturday 11th March 2017
I am vegetarian so will be using quorn mince. My question is about the eggs. I really don’t like them, would it taste ok not to have the eggs in the sauce?
GillliepieSaturday 4th March 2017
I made this as I bought the butternut squash lasagne sheets in Sainsbury’s. After reading the recipe I honestly thought this was going to be one of those meals you make which you look forward to but tastes vile. (I have made many of these in my time). Once made I froze all the portions as I wasn’t that excited about what I was going to eat. Took one out for dinner last nite I was shocked! They are honestly as good as my heart attack lasagne I normally make. Can’t wait to have more. Thank you for the recipe!
KateMonday 6th March 2017
Hi Gilliepie
Glad you liked it
AlisonWednesday 15th February 2017
Delicious, thank you for sharing recipe. It tasted even better when warmed up the next day!
KateThursday 16th February 2017
Hi Alison
Leftovers always taste better the next day 🙂 Glad you like it
CarolineSunday 29th January 2017
Does the white sauce only go at top at the end and not through each layer?
KateSunday 29th January 2017
Hi Caroline
We tend to only put the white sauce on the top, but there’s nothing to stop you layering with the meat and squash sheets
MargaretWednesday 25th January 2017
Hi,
Can you freeze leftover portions?
Many thanks, Margaret
KateThursday 26th January 2017
Hi Margaret
Yes you can freeze any leftovers
ukuzeWednesday 25th January 2017
a delicious Recipe thanks for sharing.
LauraSaturday 21st January 2017
In the ingredients for white sauce it does not have eggs however in does in the how to make white sauce?
KateSaturday 21st January 2017
Hi Laura
They have been added to the ingredients
Join the conversation
Comment or ask our advice