Butternut Squash Lasagne

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

Butternut Squash Lasagne | Slimming Weight Watchers Friendly

For the full list of ingredients and comprehensive instructions, please see the recipe card at the end of this post. Before you scroll, there’s important stuff in the blurb 👍

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…..Butternut Squash Lasagne!

These Butternut Squash Lasagne Sheets are ideal if you want to boost your vegetable intake or reduced your carbs. We’ve even added some aubergine puree to give you even more nutrition!

Butternut Squash Lasagne | Slimming Weight Watchers Friendly

How many calories is this Butternut Squash Lasagne recipe?

There is only 368 calories per portion in this Butternut Squash Lasagne recipe! This is such a great saving for a traditionally heavy, cheesy, pasta filled dish.

A lasagne ready meal can be as much as 650 calories per portion, much of that coming from fat. A portion of our Butternut Squash Lasagne is far more generous and filling too!

How Weight Watchers friendly is this Butternut Squash Lasagne recipe?

This recipe is 6 Points per portion which is much lower than most other lasagne recipes and meals you will find.

To compare, a Sainsbury’s Be Good to Yourself ready meal lasagne is 12 Points, and a Tesco Beef Lasagne is 22 Points, making our recipe a brilliant swap!

Butternut Squash Lasagne | Slimming Weight Watchers Friendly

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Butternut Squash Lasagne | Slimming Weight Watchers Friendly

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Butternut Squash Lasagne | Slimming Weight Watchers Friendly

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We are SO excited to announce that our second cookbook, Pinch of Nom: Everyday Light is being released on 12 December 2019 and is available for pre-order now!!!

As the name suggests, this book is entirely focused on meals you can make every day that all come in at 400 calories or less…INCLUDING accompaniments!

There will be 100 NEW & EXCLUSIVE recipes for you to enjoy that are easy, delicious and make slimming hassle-free.

As ever, all the recipes have been tried and tested by our lovely army of recipe testers to ensure that they are amazing. Check out our cookbook page for more information!

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Butternut Squash Lasagne

Votes: 42
Rating: 3.88
Rate this recipe!


Prep Time

Cooking Time

portion 20 minutes 45 minutes




368kcal 6

Smart Points (Flex/Freestyle)

Coming Soon

Per portion Per portion Per portion
Suitable For Freezing icon
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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, 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, 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
  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
  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

If you make this recipe, snap a pic and hashtag it #pinchofnom — We love to see your creations on InstagramFacebook, & Twitter!


We use a fan assisted oven for all of our recipes. Need help converting the temperature for your oven? 

Click here for our oven temperature conversion guide.

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.
- Defrost thoroughly before reheating (you can use the defrost setting on your microwave.)
- Make sure it is piping hot all the way through before serving.


Although pinchofnom.com attempts to provide accurate nutritional information, these figures should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Under no circumstances will pinchofnom.com be responsible for any loss or damage resulting for your reliance on nutritional information.

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    1. 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

  1. 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!

  2. 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?

  3. 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?

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

  4. Hi
    Can we make the pasta sheets from a large butternut squash? Trying to work out what to do with it.

  5. 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!

  6. 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 😀

  7. 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?

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Slimming World Recipes
A blog started by 2 chefs on their Slimming journey, evolving into an epic adventure shared by many!