Jamie Oliver Butternut Squash Lasagna Recipe [Tips & Tricks]

I still remember the first time I tried Jamie Oliver’s Butternut Squash Lasagna. It was a chilly autumn evening, the kind where the air smells like wood smoke and cozy blankets. I was craving something comforting but also a bit different from the usual tomato-meat lasagna. This recipe hit every note-creamy, sweet, and deeply satisfying without feeling heavy. From that moment, it became a staple in my kitchen for chilly nights and impressing friends with a veggie twist.

• This dish is a celebration of fall flavors
• It’s a perfect balance of hearty and fresh
• A fantastic way to sneak in veggies for picky eaters

Jamie Oliver’s Butternut Squash Lasagna Recipe

Jamie’s version of lasagna flips the traditional on its head. Instead of red sauce and ground meat, you get layers of roasted butternut squash, creamy béchamel, and fresh sage. The flavors are subtle but layered. It’s earthy, smooth, and just a little sweet from the squash. What I love most is how it doesn’t rely on cheese overload but still feels indulgent.

• Uses roasted butternut squash as the main star
• Fresh sage adds an aromatic, earthy note
• Creamy béchamel sauce replaces heavy cream or ricotta
• No heavy meat, making it lighter but still filling

Ingredients Needed

Let me tell you, sourcing the right ingredients makes all the difference in this recipe. I once tried a shortcut using frozen squash, and it just didn’t have the same caramelized sweetness. Fresh, ripe butternut squash is key. Also, fresh sage is a must-dried just can’t compare.

Here’s what you need to get ready before cooking:

• 1 large butternut squash (peeled and sliced)
• Fresh sage leaves (about a handful)
• Olive oil (for roasting)
• 50g butter (for béchamel)
• 50g plain flour (for béchamel)
• 600ml milk (whole or semi-skimmed works best)
• 100g Parmesan cheese (freshly grated)
• Fresh lasagna sheets (or no-boil kind)
• Salt and pepper for seasoning
• Nutmeg (a pinch for béchamel)

How To Make Jamie Oliver’s Butternut Squash Lasagna

I’ll never forget the first time I roasted the squash until it was golden and caramelized. That smell alone made me impatient to get it into the layers. Here’s the step-by-step:

• Roast the squash: Toss sliced butternut squash with olive oil, salt, and pepper. Spread on a baking tray. Roast at 200°C (400°F) for 25-30 minutes until tender and golden.
• Make the béchamel: Melt butter in a pan. Whisk in the flour to create a roux. Slowly pour in milk while whisking to avoid lumps. Cook until thick and creamy. Season with salt, pepper, and a pinch of nutmeg.
• Add sage: Stir chopped fresh sage into the béchamel for an aromatic lift.
• Assemble: In a baking dish, spread a thin layer of béchamel on the bottom. Layer lasagna sheets, then roasted squash, then more béchamel. Repeat until all ingredients are used, finishing with a layer of béchamel.
• Top with Parmesan: Sprinkle the grated Parmesan cheese generously on top.
• Bake: Cook in a preheated oven at 180°C (350°F) for about 30-40 minutes, until bubbling and golden on top.

Ingredient Science Spotlight

Here’s the cool science behind the magic:

• Butternut squash is packed with natural sugars that caramelize during roasting. This caramelization creates a deep, sweet flavor and tender texture that mimics richer ingredients.
• Béchamel sauce relies on the classic roux technique where flour and butter combine to thicken milk. The starch granules in flour swell and trap the liquid, giving the sauce a silky texture.
• Sage contains essential oils with earthy and slightly peppery flavors. When heated in béchamel, these oils infuse the sauce gently, giving it a subtle complexity without overpowering the dish.
• Parmesan cheese adds umami through its amino acids and contributes a salty, nutty finish that pulls all flavors together.

Expert Tips

When I first made this recipe, a few tweaks helped me level it up. Here’s what I’ve learned:

• Roast the squash in a single layer to get even caramelization. Crowding the pan leads to steaming, not roasting.
• Use whole milk for béchamel. Skimmed can turn watery and lacks richness.
• Grate your own Parmesan. Pre-grated cheese often has anti-caking agents that affect melt and flavor.
• Let the lasagna rest 10-15 minutes after baking. It helps the layers settle and makes cutting cleaner.
• Don’t rush the béchamel. Whisk continuously to avoid lumps and get a smooth sauce.

Recipe Variations

I love how versatile this dish is. Over time, I’ve tried a few twists to match different moods and diets:

• Add spinach: Layer fresh spinach leaves with the squash for a green, nutritious boost.
• Use ricotta: Mix some ricotta into the béchamel for extra creaminess.
• Swap sage for rosemary or thyme for a different herbal note.
• Make it vegan: Use a plant-based milk and vegan butter. Nutritional yeast can replace Parmesan for umami.
• Add toasted pine nuts between layers for crunch and nuttiness.

Final Words

This lasagna is a wonderful way to enjoy vegetables in a comforting, satisfying format. It’s perfect for sharing with friends or making ahead for a cozy weeknight dinner. I always feel like I’m doing something a little special when I make it, and the flavors never disappoint.

FAQs

What Makes Jamie Oliver’s Butternut Squash Lasagna Different From Other Lasagna Recipes?

It uses butternut squash as the main ingredient for a sweet and creamy twist, making it lighter and healthier.

Can I Make Jamie Oliver’s Butternut Squash Lasagna Ahead Of Time?

Yes! You can prep it the day before and store it in the fridge. Just bake it when you’re ready.

Is Jamie Oliver’s Butternut Squash Lasagna Vegetarian?

Yes, it’s a delicious vegetarian option with a rich, savory flavor.

Can I Substitute The Butternut Squash With Another Vegetable?

You could try pumpkin or sweet potato for a similar texture and flavor, though it’ll change the taste slightly.

What Type Of Cheese Does Jamie Oliver Use In His Butternut Squash Lasagna?

He uses ricotta and mozzarella for a creamy and gooey texture.

How Long Does Jamie Oliver’s Butternut Squash Lasagna Take To Cook?

It takes about 45 minutes to bake after assembling, but you’ll need extra time for prep.

Can I Use Store-bought Lasagna Sheets Instead Of Making Them From Scratch?

Yes! Store-bought sheets work perfectly fine and will save you some time.

Is This Lasagna Recipe Spicy?

It’s not spicy. The flavors are more earthy and savory, but you can add chili flakes if you want a kick.

Can I Freeze Jamie Oliver’s Butternut Squash Lasagna?

Yes, it freezes well. Just let it cool completely before wrapping and storing it in the freezer.

How Can I Make Jamie Oliver’s Butternut Squash Lasagna Gluten-free?

You can swap the regular lasagna sheets with gluten-free ones to make it suitable for a gluten-free diet.