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    Three-cheese squash & sage lasagne

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    Three-cheese squash & sage lasagne

    • Preparation time: 25 minutes
    • Cooking time: 1 hour 20 minutes
    • Total time: 1 hour 45 minutes

    Serves: 6


    650g squash (any variety except spaghetti), deseeded and cut into 2.5cm-thick pieces
    pinch dried chilli flakes
    20g pack sage, leaves picked
    5 garlic cloves, unpeele
    3 large tomatoes, roughly chopped
    2½ tbsp olive oil
    250g mascarpone
    1 lemon, zest
    40g parmigiano reggiano, finely grated
    300ml whole milk
    300g fresh lasagne sheets
    125g mozzarella


    1. Preheat the oven to 200˚C, gas mark 6. Put the squash in a deep 20cm x 30cm roasting tin and sprinkle over the chilli flakes; season. Tear over most of the sage leaves and add the garlic and tomatoes. Drizzle with 2 tbsp oil, toss together, then spread out in an even layer. Roast for 30-35 minutes, until the squash is cooked through and a little golden. Remove the tin from the oven; lower the temperature to 180˚C, gas mark 4. 

    2. Make the cheese sauce. Remove the garlic cloves from the tin, squeeze the flesh out of the skins into a mixing bowl and mash with a fork. Mix in the mascarpone, lemon zest and parmigiano reggiano, then stir in the milk a little at a time until the mixture is the consistency of single cream; season. 

    3. Transfer ½ the squash mixture to a second mixing bowl. Spread the remaining mixture out evenly in the roasting tin. Layer over ½ the lasagne sheets, then spoon over ½ the cheese sauce. Repeat the layers, then finish by tearing over the mozzarella and remaining sage leaves. Drizzle with the remaining ½ tbsp olive oil, season and put in the oven for 40-45 minutes, until golden and bubbling all over. Leave to rest for 5 minutes, then serve with a rocket salad on the side, if liked. 

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