Butternut Squash Lasagne

  • 20MINS
  • 45MINS
  • 368KCAL

This slimming friendly Butternut Squash Lasagne recipe is perfect for anyone counting calories or following plans like Weight Watchers!

Easy Peasy Butternut Squash Lasagne pinchofnom.com
4

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!

We’re always on the lookout for new products to help us on our slimming journey, so when we heard the buzz around the new butternut squash lasagne sheets we thought we’d give them a go. Here’s the result – our slimming friendly Butternut Squash Lasagne!

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!

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.

How Weight Watchers friendly is this Butternut Squash Lasagne recipe?

  • You need to count 6 Points per portion of this Butternut Squash Lasagne recipe if you’re on WW Green.
  • You need to count 6 Points per portion of this Butternut Squash Lasagne recipe if you’re on WW Blue.
  • You need to count 6 Points per portion of this Butternut Squash Lasagne recipe if you’re on WW Purple.

Do you need any special ingredients to make Butternut Squash Lasagne?

You don’t need any special ingredients to enjoy this recipe!

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 meat sauce

Step 1

First 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 2

Heat a pan and spray with low calorie cooking spray.

Step 3

Add the onion, celery, carrots and garlic to the pan and cook for a few minutes, until they start to soften.

Step 4

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 5

Add courgette, peppers, mushrooms and fry for about 5 minutes then stir in the aubergine puree.

Step 6

Add the chopped tomatoes, stick cube and tomato puree. Add 200ml water and stir well. Put the lid on the pan and simmer for 20-30 minutes. Adjust seasoning if necessary.

Step 7

Spread a layer of the mince mixture on the bottom of a decent sized oven proof dish then add a layer of Butternut Squash Lasagne sheets, then repeat until you reach the top if the dish, ending with a layer of lasagne sheets. make sure you leave enough room for the sauce.

To make the white sauce

Step 1

Mix the yogurt, eggs, mustard powder and salt to taste. Beat well to make sure it’s mixed properly.

Step 2

Pour this sauce over the top of the lasagne sheets, then sprinkle with the grated cheese.

Step 3

Cook in the oven for 45 minutes, on 190-200°C.

Step 4

Remove from the oven and allow to rest for 5-10 minutes, so it is easier to portion.

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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.

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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
WW Points
  • 6 Green
  • 6 Blue
  • 6 Purple

Ingredients

For the lasagne

  • 400 g extra lean minced beef
  • 1 carrot peeled and chopped
  • 1 stick celery chopped
  • 1 onion diced
  • 4 large mushrooms sliced
  • 1 medium courgette diced
  • 1 aubergine pureed
  • 1 red pepper deseeded and diced
  • 1 green pepper deseeded and chopped
  • 4 tbsp tomato puree
  • 1 tin chopped tomatoes
  • 1 beef stock cube
  • 1 tbsp Worcestershire sauce
  • 1 tbsp Italian mixed herbs
  • 2 cloves garlic chopped
  • low calorie cooking spray

For the white sauce

  • 500 g fat free natural yogurt
  • 1/2 tsp mustard powder
  • 120 g low fat cheddar
  • 1 pack butternut squash lasagne sheets from Sainsburys
  • 2 eggs

We use a fan assisted oven for all of our recipes. Check out our oven temperature conversion guide.

Please do not screenshot this. Recipes are updated often

Instructions

To make the meat sauce
  1. First 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.
  2. Heat a pan and spray with low calorie cooking spray.
  3. Add the onion, celery, carrots and garlic to the pan and cook for a few minutes, until they start to soften.
  4. Add the mince and cook until it starts to brown. Add the herbs and Worcestershire sauce, continue to cook for a few more minutes.
  5. Add courgette, peppers, mushrooms and fry for about 5 minutes then stir in the aubergine puree.
  6. 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.
  7. Spread a layer of the mince mixture on the bottom of a decent sized oven proof dish, then add a layer of Butternut Squash Lasagne sheets, then repeat until you reach the top of the dish, ending with a layer of lasagne sheets. make sure you leave enough room for the sauce
To make the white sauce
  1. Mix the yogurt, eggs, mustard powder and salt to taste. Beat well to make sure it's mixed properly.
  2. Pour this sauce over the top of the lasagne sheets, then sprinkle with the grated cheese
  3. Cook in the oven for 45 minutes, on 190-200°C.
  4. Remove from the oven and allow to rest for 5-10 minutes, so it is easier to portion.

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24 comments

See what others have to say

Emma TSunday 7th April 2019

So glad you enjoyed it! ????

Reply

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?

Reply

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 😀

Reply

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!

Reply

JudithWednesday 3rd January 2018

Hi.
Can I make any of this recipe in my Instant Pot? Thanks.

Reply

KateSunday 18th June 2017

Hi Julie
Glad you like it, and we’re pleased to hear you’re finding the website useful

Reply

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.

Reply

    KateThursday 1st June 2017

    Hi Emma
    Yes you can

    Reply

Ann ReadTuesday 2nd May 2017

Can you use Fat Free fromage frais instead of yogurt for the white sauce ?

Reply

    KateWednesday 3rd May 2017

    Hi Ann
    We’ve not tried but I don’t see any reason why not

    Reply

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?

Reply

    KateMonday 24th April 2017

    Hi Buddy
    The pureed aubergine is added along with the courgette, peppers and mushrooms in step 5 of the instructions

    Reply

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?

Reply

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!

Reply

    KateMonday 6th March 2017

    Hi Gilliepie
    Glad you liked it

    Reply

AlisonWednesday 15th February 2017

Delicious, thank you for sharing recipe. It tasted even better when warmed up the next day!

Reply

    KateThursday 16th February 2017

    Hi Alison
    Leftovers always taste better the next day 🙂 Glad you like it

    Reply

CarolineSunday 29th January 2017

Does the white sauce only go at top at the end and not through each layer?

Reply

    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

    Reply

MargaretWednesday 25th January 2017

Hi,
Can you freeze leftover portions?
Many thanks, Margaret

Reply

    KateThursday 26th January 2017

    Hi Margaret
    Yes you can freeze any leftovers

    Reply

ukuzeWednesday 25th January 2017

a delicious Recipe thanks for sharing.

Reply

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?

Reply

    KateSaturday 21st January 2017

    Hi Laura
    They have been added to the ingredients

    Reply

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