Butternut Squash and Sweet Potato Lasagne

Butternut squash is a brilliant nutrient dense veg but oftentimes people just aren't exactly what to do with it other than the old standby butternut squash soup.  Here is a tasty main dish that also includes that superfood extraordinaire sweet potatoes.  It is guaranteed to tickle the taste buds with all the flavourful herbs. 

Butternut Squash and Sweet Potato Lasagn


  •          50g parmesan

  •          50g dried breadcrumbs

  •          600g sweet potato & butternut squash

  •          4 sprigs of rosemary

  •          12 sage leaves

  •          12 lasagne sheets

  •          75g baby spinach leaves

  •          Pinch of salt

  •          Drizzle of olive oil

  •          100g toasted pine nuts

White Sauce:

  •          100g parmesan

  •          2 cm piece of fresh ginger

  •          600g ricotta cheese

  •          2 eggs yolks

  •          Salt and pepper

  •          Pinch of nutmeg 


  • Preheat oven to 220C/Gas 7.

  • Boil water for the vegetables.

  • Finely grate the parmesan for the topping, toss in a small bowl with the breadcrumbs and set aside.

  • Cut sweet potatoes and butternut squash into quarters. Put into a large pan with boiling water and cover with lid. Cook for 15-20 minutes until tender.

  • Prepare the herbs. Pick off rosemary leaves and roughly chop with sage. Set aside in a bowl.

  • Prepare another pot of boiled water for the lasagne. When ready, add a drizzle of olive oil and the lasagne sheets. Cook as directed.

  • Meanwhile, prepare the sauce by grating parmesan and the ginger after peeling. Put both in a medium bowl, add the ricotta, egg yolks, nutmeg, salt and pepper, mix thoroughly and set aside.

  • Drain the lasagne sheets. Place back into the pan and add olive oil to ensure that they won't stick together.

  • Drain the vegetables and mash until smooth. Add salt and pepper to taste.

  • Assemble lasagne in a baking dish. Use a third of the mashed vegetables as the base layer. Next scatter a third of the herbs, pine nuts, and spinach leaves over the base layer, then arrange 4 lasagne sheets on top, cutting to fit if necessary. Spread a third of the white sauce over. Repeat twice more, giving you three layers. Sprinkle parmesan breadcrumbs on top and bake for 15-20 minutes.