Go Back
+ servings

Butternut Squash Lasagne

  • Prep Time
    20 MINS
  • Cook Time
    45 MINS
  • KCals 368
  • Carbs 19G
6 Servings


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

For the white sauce

  • 500 g fat free natural yoghurt
  • 1/2 tsp mustard powder
  • 120 g low fat Cheddar
  • 2 eggs


To make the butternut squash lasagne

  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.

  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.

  3. Heat a pan and spray with low calorie cooking spray.

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

  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.

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

  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.

  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.

  9. Mix the yoghurt, eggs, mustard powder and salt to taste. Beat well to make sure it's mixed properly.

  10. Pour this sauce over the top of the squash slices, then sprinkle with the grated cheese.

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

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