Butternut Squash, Sage & Amaretti Lasagne

Butternut Squash, Sage & Amaretti Lasagne

Serves: 4-6

Preparation: 10 minutes

Cooking: 1 hour 45 minutes



  • 100g Bauli Amaretti biscuits, finely crushed
  • 2 large butternut squash
  • 3 tbsp olive oil
  • A handful fresh, chopped sage
  • 1/2 tsp freshly grated nutmeg
  • 150g freshly grated Parmesan cheese
  • 750ml white sauce (see tip)
  • 8 (250g) large sheets fresh lasagne
  • Sage leaves (to scatter)


  • Preheat the oven to 200c/180 Fan/Gas Mark 6

  • Cut the squash in half lengthways and scoop out the seeds with a spoon. Place, skin-side down in a large baking tray and drizzle with the olive oil. Bake for 50 mins - 1 hour or until the butternut squash flesh is tender. Leave to cool

  • Reduce the oven temperature to 190c/170 Fan/Gas Mark 5

  • When the squash has cooled enough to handle, scoop the flesh out into a bowl. Use a potato masher to mash until smooth. Stir in the sage and nutmeg. Season well with salt and freshly ground black pepper. 

  • In a large, ovenproof dish, layer the butternut squash mash with the crushed Amaretti biscuits, parmesan and lasagne sheets. Finish with a layer of lasagne sheets topped with white sauce and Parmesan. Season with freshly ground black pepper

  • Cover with aa piece of foil that has been lightly oiled, or parchment lined foil and bake for 30 minutes. Uncover and bake for a further 10-15 minutes until golden. Serve scattered with sage leaves

  • TIP: You can buy good quality fresh white sauce or jars of white sauce from most large supermarkets. Alternatively, to make your own: Melt 50g butter in a large saucepan. Add 50g plain flour and whisk for 1 minute. Remove from the heat and gradually whisk in 750ml milk until smooth. Return to the heat and bring to the boil, whisking until thickened

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