Comments 4

Food // Butternut Squash, Spinach & Feta Lasagne

I’m trying to incorporate more veggie-based recipes into our diet and this weekend I gave this lasagne recipe a go – but added my own twist onto it!

I love lasagne but never really attempted to make my own till recently. Spinach is now a staple in my fridge and I wanted to try cooking with butternut squash so this lasagne recipe, adapted from Essbeevee, was perfect!

I made a couple of adaptions and in hindsight I think it’s needs a bit more flavour so next time I’m gong to add chorizo too.


  • 1 punnet of chestnut mushrooms
  • 1 bag of baby spinach
  • 1 red onion
  • 1 butternut squash
  • 2 courgettes
  • 1 yellow pepper
  • 1 leek
  • 6 lasagne pasta sheets
  • Tin of mushroom soup
  • Feta
  • Cheddar cheese

It’s really easy to make too!

Chop up your veggies and gently fry in a large frying pan. I added garlic powder, black pepper and dried mixed herbs to season.

I popped my squash in the microwave for 5 mins to soften so it was easier to peel, before adding to the pan too.

Once my veg was nearly done I wilted my spinach in a separate pan.

Then it was time to build the lasagne! Layer half of the veg on the bottom of your pasta dish then top with 3 lasagne sheets.

Then pile the spinach on top of that and sprinkle with feta.

Then add the second half of the veg to the second layer.

Line with 3 more lasagne sheets and then take your tin of mushroom soup and cover the top layer. I stole this idea from Sarah to use instead of white sauce.

Pop in the oven for 30 mins at 200 degrees. Half way through cooking I added a layer of cheese to the top.

Yummy, loads of flavour and quite simple!



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