As a pescatarian, I’m always looking for new ways to reinvent the classics — and this lasagne is one of my favourites. It’s the ultimate winter warmer: layers of sweet, roasted squash, and tangy goat’s cheese come together for pure comfort in every bite.
It’s perfect for feeding a crowd — serve it at your next dinner party with a fresh side salad or some homemade garlic bread for a truly delicious meal everyone will love!
Ingredients
400g butternut squash
2 x welsh goats cheese (250g)
250g mozzarella
400g cherry tomatoes
200g shiitake mushrooms (or whatever mushroom you want!)
4-6 lasagne sheets (depending on pan size)
1 shallot
1 brown onion
5 garlic gloves
Fresh Sage chopped finely
Stick blender is required for this recipe
Method
Step 1
Pre-heat oven to 220 Celsius.
Chop the shiitake mushrooms into small pieces, add to a baking sheet, and roast with salt and olive oil until golden and crispy around 20 minutes.
Meanwhile roughly chop the shallot and peel three of the garlic cloves (don’t chop them!). On a separate baking sheet, add the shallot, garlic and cherry tomatoes with a drizzle of oil and salt. Roast until tomatoes start to char and shallot has softened, around 20-30 minutes.
Step 2
Whilst the mushroom and tomatoes are cooking, chop the squash into small cubes, roughly chop onion and garlic. Add to a baking sheet and roast with olive and salt for around 30 minutes until soft and onion is beginning to char.
Finely chop sage.
Step 3
Once golden, remove mushrooms from the oven and set aside.
Once the tomato, shallot and garlic mixture is done, blend with around 100ml boiling water until it turns into a saucy consistency (add more water if too thick!). Add salt, pepper, sugar and splash of balsamic vinegar all to taste. Add 50g goats cheese and blend again. Set aside.
Step 4
When the squash has been in for about 20 minutes, add half of the chopped sage to the mixture to crisp up for the final 10 minutes. Once the squash has softened, mash with fork or potato masher.
Thinly slice mozzarella for topping.
Step 5
Assemble lasagne! Add a small amount of tomato sauce to the bottom of your dish and add one layer of lasagne sheets. Add half the butternut squash mixture, half the mushrooms, 1/4 of the goats cheese, and 1/3 of tomato sauce. Repeat same step once more and then top with new layer of lasagne sheets. Top this with the final 1/3 of tomato sauce, mozzarella and remaining goats cheese. Sprinkle on remaining sage and bake until the top is crispy!
While this recipe has a few steps, I promise the flavour makes it well worth the effort — and most of the time is just hands-off cooking! To speed things up (and save on washing up), you can skip the shiitake mushrooms. This dish is a staple in my household, especially on chilly days when all you crave is comfort. I always serve it with my homemade garlic bread for the perfect cosy meal.
I hope you love this lasagne as much as we do — if you give it a try, I’d love to hear how it turns out!
Les Délices de Manon 