Comments on: Butternut Squash Lasagne

By: Emma T

Emma T — Sun, 07 Apr 2019 17:15:17 +0000

So glad you enjoyed it! ????

By: Hazel Elliot

Hazel Elliot — Fri, 29 Jun 2018 12:46:52 +0000

Hi, I am going to try this recipe but have a question. What temperature should your oven be set to when you roast the aubergine?

By: Lorna

Lorna — Fri, 11 May 2018 17:53:48 +0000

This dish tastes amazing 😀 I can see it becoming one of my regular meals! However, I did a few tweaks :O

I roasted the butternut squash – cut in half and in a roasting dish with some water (didn’t buy expensive pre cut slices :O ) – for 40 mins.
I also roasted the beef for the same time … a la Tom Kerridge 😀
The aubergine roasted, as per recipe for 30 mins – I didn’t puree the aubergine … why waste all that lovely skin? I chopped it.
The courgette and peppers were also roasted but only for 20 minutes tops.
Otherwise I stuck to the recipe directions 😀 Loved it, thank you so much for coming up with this 😀

By: Christine

Christine — Mon, 12 Mar 2018 07:38:57 +0000

I made this with regular sw bolognese sauce and substituted some of the yoghurt (about a third) for quark. I also added nutmeg to the sauce, which I put poured on each layer of the lasagne, not just the top layer. I added some grated Parmesan to the top layer of sauce.along with some reduced fat cheddar as I love it. It worked a treat, the whole dish is delicious and very similar to a pasta lasagne. One small difference is you do get some water on the plate from the butternut squash that needs to be cleared up but otherwise this is a fab dish. I will definitely be making it again!

By: Judith

Judith — Wed, 03 Jan 2018 07:20:40 +0000

Hi.
Can I make any of this recipe in my Instant Pot? Thanks.

By: Kate

Kate — Sun, 18 Jun 2017 20:39:58 +0000

Hi Julie
Glad you like it, and we’re pleased to hear you’re finding the website useful