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  • Butternut squash and sweet potato lasagne

Recept time 75 minuten
Recept time 6
Recept time Oven

Fancy a delicious lasagne? Make this version full of vegetables, including sweet potato, butternut squash and courgettes.


  • 1 EAT ME organic butternut squash
  • 1 kg EAT ME organic sweet potatoes
  • 3 courgettes
  • 1 kg tomatoes
  • 1 egg
  • 2 tbsp. olive oil
  • 40 g butter
  • salt & pepper

Let's get to work

  1. Preheat the oven to 180 °C.
  2. Put the entire butternut squash in the oven for about 35 minutes.
  3. Peel the sweet potatoes and cut into thin slices.
  4. Wash the tomatoes and courgettes and also cut into thin slices.
  5. Use a brush to grease a baking dish with 10 g butter. Cover the bottom with slices of sweet potato and sprinkle with salt and pepper.
  6. Place the courgette on top and sprinkle with salt and pepper.
  7. Place the slices of tomato on top and another layer of sweet potatoes and courgettes. Brush the top with olive oil and cover the dish with aluminium foil.
  8. Put the oven dish in the oven for 30 minutes along with the butternut squash.
  9. When the butternut squash has turned darker in colour take it out of the oven and gently remove the skin.
  10. Halve the butternut squash and remove the seeds.
  11. Puree the butternut squash and add the egg, butter and salt and pepper.
  12. Remove the oven dish from the oven after half an hour and remove the foil.
  13. Last but not least, spread the butternut squash puree over the lasagne and put the dish in the oven for another 40 minutes.
  14. Then remove the dish from the oven and if necessary pour excess liquid from the dish.

More recipes with organic butternut squash

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