Hamdi Saidani Jamie Oliver Butternut Squash Lasagne is a hearty British-style comfort dinner. This project recipe layers rich slow-cooked meat with sweet roasted squash and a tangy crème fraîche sauce for a deep, complex flavor profile.
The first time I made this, I didn’t roast the squash long enough and it ended up crunchy in the middle of the soft pasta. Now I always make sure the cubes are fork-tender before assembly. If you don’t take that extra time, the texture won’t meld together when the dish comes out of the oven.
If you do nothing else, don’t rush the meat sauce simmer. That’s the difference between a thin tomato mix and a thick, savory ragu. Letting the beef shin, pork belly, and red wine break down in the oven for two hours is the main thing that creates the depth here.
Jamie Oliver Butternut Squash Lasagne Ingredients
For the Meat Sauce:
- 1 butternut squash, peeled and chopped into 1-inch cubes
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 carrot, finely chopped
- 4 rashers pancetta, finely sliced
- 1 pinch ground cinnamon
- 400g beef shin, minced
- 200g pork belly, skin removed and minced
- 2 x 400g tins plum tomatoes
- 2 glasses (300ml) red wine
- 2 fresh bay leaves
- 1 tbsp coriander seeds, crushed
- 1 dried red chili, crumbled
- Fresh herbs (sage, oregano, rosemary, thyme)
For the White Sauce and Assembly:
- 400g fresh lasagne sheets
- 400g mozzarella cheese, torn up
- 3 anchovy fillets, finely minced
- 500ml crème fraîche
- 100g freshly grated Parmesan cheese
- Splash of milk
How To Make Jamie Oliver Butternut Squash Lasagne
- 1. Prep the base: Preheat your oven to 180°C (350°F). While it warms up, chop the onion, garlic, and carrot, then slice your pancetta and pick the fresh herbs clean of stems.
- 2. Start the ragu: Fry the pancetta and cinnamon in a large casserole pot over medium heat until the fat renders and the meat turns golden. Stir in your chopped veggies, herbs, and minced meats, cooking until the beef and pork lose their pink color.
- 3. Simmer the sauce: Add the tinned tomatoes and red wine to the pot, then drop in the bay leaves. Cover the pan and slide it into the oven for two hours so the liquid reduces into a thick, concentrated sauce.
- 4. Roast the squash: Toss your cubed butternut squash in a little oil, the crushed coriander seeds, and the dried red chili on a baking tray. Roast for 45 minutes until the pieces are soft and starting to caramelize around the edges.
- 5. Mix the white sauce: Combine the minced anchovies with the crème fraîche and half of the Parmesan in a bowl. Add a splash of milk if the mixture feels too thick to spread easily over the pasta.
- 6. Build and bake: Layer the lasagne sheets, meat sauce, white sauce, and roasted squash into a large baking dish until you run out of ingredients. Cover the top with torn mozzarella and the remaining Parmesan, then bake for 30-35 minutes at 200°C (400°F) until the cheese is bubbling and golden.
Recipe Tips
- Don’t skip the pork belly: The fat from the pork is vital because it adds moisture that lean ground beef lacks. If you only use beef, the sauce won’t have the same coating quality.
- Crush your spices well: Make sure you really smash those coriander seeds and the dried chili before they go on the squash. If you leave them whole, you’ll end up with a harsh, woody bite instead of a balanced spice.
- Let the lasagne rest: Once you pull the dish out of the oven, let it sit on the counter for 10 minutes before you cut into it. This allows the layers to settle so the sauce doesn’t just run out everywhere when you serve a piece.
- Use fresh lasagne sheets: They soften much faster than the dry, boxed version and have a better bite. If you have to use dry sheets, make sure your meat sauce has a bit of extra liquid so the pasta can absorb it while baking.
- Don’t crowd the baking dish: If your dish is too small, you won’t get those distinct layers that make a lasagne special. Use a wide, shallow pan so you can spread the sauce and squash out evenly.
What To Serve With Jamie Oliver Butternut Squash Lasagne
A simple salad of bitter greens like arugula works well to cut through the heavy, savory layers of the pasta. Drizzle it with a bright lemon vinaigrette to balance the sweetness of the squash.
Some garlic bread on the side is great for cleaning up any leftover sauce on your plate. It adds a nice crunch that complements the soft, layered texture of the meal.
How To Store Jamie Oliver Butternut Squash Lasagne
- Fridge: Let the dish cool completely, then cover it tightly with foil or plastic wrap. It’ll stay good for up to three days and actually tastes better the next day as the flavors continue to meld.
- Reheat: The best way to reheat is to cover a portion with foil and put it in a 350°F (175°C) oven until it’s heated through. If you use a microwave, do it in short bursts so the edges don’t dry out.
- Freeze: This freezes well either before or after baking. Wrap the whole dish in a double layer of foil, and just make sure to thaw it completely in the fridge before you put it in the oven.
Jamie Oliver Butternut Squash Lasagne Nutrition Facts
Per serving (1 of 8):
- Calories: 620 kcal
- Protein: 32g
- Fat: 35g
- Carbohydrates: 45g
- Sugar: 8g
- Sodium: 780mg
FAQs
Can I make the Butternut Squash Lasagne ahead of time?
Yes, you can assemble the whole dish the day before and keep it in the fridge until you’re ready to bake. Just add an extra ten minutes to your cooking time since it will be starting from a cold temperature.
Do I have to use anchovies in the white sauce?
No, but they add an umami depth that’s hard to replicate with other ingredients. If you really don’t like fish, you can swap them for a teaspoon of salt and a dash of Worcestershire sauce.
Can I use store-bought marinara instead of the meat sauce?
It’s possible, but the ragu is where most of the flavor in this dish comes from. If you’re short on time, try to at least brown the meat with the herbs and wine rather than just using plain tomato sauce.
How can I tell when the squash is ready?
The cubes should offer no resistance when you poke them with a sharp knife. If they still feel firm, give them another ten minutes in the oven before you try to assemble the layers.
Try More Recipes:
- Jamie Oliver Salmon And Spinach Lasagne
- Eggs And Ricotta Cheese Lasagna
- Jamie Oliver Chicken Lasagna
- Dutch Oven Lasagna
- Lasagna Soup
- Seafood Lasagna
- Zucchini Lasagna
Jamie Oliver Butternut Squash Lasagne
Description
This Jamie Oliver-style Butternut Squash Lasagne is a masterclass in layered textures—a rustic, soulful twist on the Italian classic. Unlike a standard Bolognese, this version utilizes the deep, earthy sweetness of roasted squash and the complex umami of beef shin and pork belly. The traditional béchamel is swapped for a zesty, anchovy-infused crème fraîche, providing a bright acidity that cuts through the rich, slow-cooked ragu. It is a labor of love that rewards the patient cook with a bubbling, golden crust and a melt-in-your-mouth interior.
Ingredients
For the Meat Sauce::
For the White Sauce and Assembly:
Instructions
- Prep the base: Preheat your oven to 180°C (350°F). While it warms up, chop the onion, garlic, and carrot, then slice your pancetta and pick the fresh herbs clean of stems.
- Start the ragu: Fry the pancetta and cinnamon in a large casserole pot over medium heat until the fat renders and the meat turns golden. Stir in your chopped veggies, herbs, and minced meats, cooking until the beef and pork lose their pink color.
- Simmer the sauce: Add the tinned tomatoes and red wine to the pot, then drop in the bay leaves. Cover the pan and slide it into the oven for two hours so the liquid reduces into a thick, concentrated sauce.
- Roast the squash: Toss your cubed butternut squash in a little oil, the crushed coriander seeds, and the dried red chili on a baking tray. Roast for 45 minutes until the pieces are soft and starting to caramelize around the edges.
- Mix the white sauce: Combine the minced anchovies with the crème fraîche and half of the Parmesan in a bowl. Add a splash of milk if the mixture feels too thick to spread easily over the pasta.
- Build and bake: Layer the lasagne sheets, meat sauce, white sauce, and roasted squash into a large baking dish until you run out of ingredients. Cover the top with torn mozzarella and the remaining Parmesan, then bake for 30-35 minutes at 200°C (400°F) until the cheese is bubbling and golden.
Notes
-
Don’t skip the pork belly: The fat from the pork is vital because it adds moisture that lean ground beef lacks. If you only use beef, the sauce won’t have the same coating quality.
Crush your spices well: Make sure you really smash those coriander seeds and the dried chili before they go on the squash. If you leave them whole, you’ll end up with a harsh, woody bite instead of a balanced spice.
Let the lasagne rest: Once you pull the dish out of the oven, let it sit on the counter for 10 minutes before you cut into it. This allows the layers to settle so the sauce doesn’t just run out everywhere when you serve a piece.
Use fresh lasagne sheets: They soften much faster than the dry, boxed version and have a better bite. If you have to use dry sheets, make sure your meat sauce has a bit of extra liquid so the pasta can absorb it while baking.
Don’t crowd the baking dish: If your dish is too small, you won’t get those distinct layers that make a lasagne special. Use a wide, shallow pan so you can spread the sauce and squash out evenly.
