I made this lamb and butternut squash lasagne for dinner tonight. My husband and kids loved it, and I was asked for the recipe by one of my Twitter followers. I don’t tend to use recipes, particularly for main meals – where I just tend to throw in lots of veg and use whatever needs using from the fridge – especially on a Friday when food is getting scarce.


  • 1 teaspoon olive oil
  • 1 large onion, chopped
  • 500g pack of minced lamb (I bought mine 1/2 price from Morrisons, and it was very tasty!)
  • 2 large carrots, sliced
  • 300g cubed butternut squash
  • 400g tin of chopped tomatoes
  • 3 mushrooms, chopped
  • 2 teaspoons of dried herbs (I used an Italian dried herb mix, but you can use fresh herbs)
  • 1 tablespoon spread / butter
  • 400ml (2/3 pint) semi-skimmed milk
  • 2 level tablespoons flour (plain or self-raising is fine)
  • 1/2 teaspoon black pepper
  • 7 dry lasagne sheets (140g)
  • 75g grated cheddar cheese


  • To make the lamb/red sauce part of the recipe: first heat the olive oil in a frying pan, and then add the onion minced lamb. Saute for 5 minutes until lightly browned
  • Add the tinned tomatoes, mushrooms, carrots, butternut squash and herbs and simmer for 15 minutes
  • Meanwhile, make your white sauce by melting the spread in a saucepan. Once melted, whisk in the flour to make a paste. Gradually whisk in the milk, bit by bit, until you achieve a lump-free mixture. Slowly bring to the boil, stirring frequently at first, and then stirring constantly once the milk gets hot, to prevent it sticking to the bottom and sides of the pan and forming lumps. I used a whisk to do this.
  • Remove white sauce from the heat once mixture starts to boil and thickens. Add black pepper and salt if needed
  • Next, put your lasagne together by adding half the lamb mixture to the bottom of a glass oven-proof dish (I used a rectangular pyrex dish) followed by 3-4 lasagne sheets, followed by half the white sauce. Repeat this so you have 2 layers of everything
  • Add the grated cheese over the top and put in a pre-heated oven at 180 degrees (gas mark 4) for about 40 minutes
  • Serve with a green salad



This meal will serve 4 adults, or 2 adults and 4 hungry children

Cost per serving

Just over £1 per serving – £4.30 for the entire meal excluding salad. However, I did buy my minced lamb half price, so expect to pay a little more if yours isn’t on offer – or try frozen minced lamb which is usually cheaper than fresh.

The post Lamb and butternut squash lasagne appeared first on Expert Dietitian.


Annemarie Aburrow

Annemarie graduated from the University of Southampton in 2003 with a first class honours in Physiology with Nutrition. She went on to study a Postgraduate Diploma in Dietetics at Cardiff Metropolitan University, leading to registration as a Dietitian. Between 2005 and 2013, Annemarie worked for the NHS in a wide variety of clinical and community roles. More recently, she has specialised in health promotion and prescribing support. She has particular experience in obesity management (both adults and children), diabetes, nutrition for the under 5s and nutritional supplement prescribing. In 2013, Annemarie left the NHS to set up her private practice 'Expert Dietitian'. She now works as a freelance Dietitian, offering private consultations in Hampshire, telephone and Skype appointments, corporate nutrition consultancy and bespoke training. She has a growing portfolio of project work, including working with her local council to provide nutrition training and expertise to Early Years settings, article writing, work with schools and running training/workshops. Annemarie is a member of the British Dietetic Association (BDA) and is registered with the Health and Care Professions Council (HCPC).

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