Recipe: Butternut Squash and Goats Cheese Lasagne

I can safely say yum! When we went to Avebury last week the pub had a “butternut squash and goats cheese lasagne” on the menu. I couldn’t afford it, but it did sound delicious. I googled and googled until I could google no more, but no recipes were found! A Sainsbury’s product was found which was a bit more descriptive and so on the basis of that I came up with a recipe. It’s a bit labour intensive and took about 2 hours to make and cook. But it was delicious!

Goats Cheese Lasagne

Since it’s a made up recipe and all new, there are some kinks to work out. This is exactly what I made, however you might wish to double the tomato sauce to add more tomato layers, or change the order of the layers. Any suggestions for improvements are welcome.

Vital Stats

Serves four with a side salad or green veggies. I ate two servings and felt like I’d over eaten so it is quite filling.

Suitable for vegetarians

450 calories per serving. 25.4g fat – 15.2g saturates (this is high, but it’s a cheesy dish…). These are rough estimates gained by putting the recipe into a calorie countingmagig. I have more stats if need be.

The Ingredients

For the tomato sauce:
1 tbsp oil
227 g canned tomatoes, chopped
1 tbsp tomato puree
1 clove garlic, crushed
1 tsp sugar
1/4 tsp salt
1/4 tsp pepper

For the veggies:
1/2 a butternut squash (chopped into 2cm cubes)
1 leek (chopped in half lengthways, and smaller if desired)
1 red onion (quartered, will spread out once roasted)

For the cheese sauce:
1 mug milk (around 300 ml based on Wikipedia)
1 tsp butter
1 tbsp flour
240g goats cheese (not all of this goes in the sauce, about 1/4 will be saved for crumbling on the veggies)

3 lasagne sheets
Some grated cheese (I used Derby for it’s mild flavour)


1. Preheat the oven to 220*C
2. Chop up the squash, onion and leek ready for roasting

3. Throw the veggies into a pan, coating with oil (jumble it up with your hands if you will) and roast for 45 minutes – checking every 10/15 minutes

4. In the meantime, heat some oil in a frying pan and add the canned tomatoes, garlic, tomato puree, sugar, salt and pepper, bring to the boil and then allow to simmer for 10 minutes. If you double the sauce, up the time to 20 minutes

5. While this is doing, chop up 3/4ths of the goats cheese as best you can (tricky stuff, unless you use the hard variety and can grate it) and put in a saucepan

6. Add the flour, milk, butter and any salt/pepper/paprika to taste. Heat on the hob and keep stiring until it’s thickened. Don’t allow to boil.

7. With all this preparation and sauce making the roast veggies should be done, put half in the bottom of the dish, crumble some of the remaining goats cheese on and cover with the tomato sauce. Put the lasagne sheets on top.

8. Put the rest of the veggies in, crumble the remaining goats cheese and cover with most of the cheese sauce, put lasagne sheets on.

9. Put the rest of the cheese sauce on top and add a bit of grated cheese.

10. Bake for about half an hour at 220*C

11. Enyoy the deliciousness!