Butternut Squash Goat Cheese Lasagne

This vegetarian butternut squash goat cheese lasagne makes for perfect winter comfort food.

Butternut Squash Goat Cheese Lasagne

Well its been a week of ups and downs returning to work. On the one hand I love being back at the office, on the other I miss James terribly. Fortunately I have had our upcoming trip to England to look forward to, so the short stint back has seemed manageable.

Butternut Squash Goat Cheese Lasagne

I have been cooking in big batches to save time (and my sanity…!) through the week. This butternut goat cheese lasagne made an appearance in last weeks line up, and Kirk and I were feasting on the leftovers for DAYS. Is it me or is leftover lasagne The. Best.? I can (and did…) eat this stuff cold and directly from the pan…

Butternut Squash Goat Cheese Lasagne- Emma's Little KitchenIMG_5924

I love this vegetable heavy version with its alternating sweet and tangy layers. A sprinkling of sage and walnuts add to its all round cosiness and suitability for these last weeks of winter. Creamy, cheesy, rich and super satisfying, just the way a lasagne should be!

Butternut Squash Goat Cheese Lasagne- Emma's Little Kitchen


Butternut Squash & Goat Cheese Lasagne
Prep time
Cook time
Total time
This vegetarian butternut squash goat cheese lasagne makes for perfect winter comfort food.
Recipe type: Main
Serves: 8
  • Squash Filling
  • 2 tbsp of butter
  • 1 tbsp of olive oil
  • 10 sage leaves
  • 2 medium onions, diced
  • 3 garlic cloves, minced
  • 1 large butternut squash, peeled and cut into small bite sized chunks
  • ¼ cup of white wine
  • ¼ cup of water or vegetable stock
  • 14.5oz (400g) tin of tomatoes
  • salt & pepper to taste
  • Tomato Sauce
  • 2½ cups (750ml) of passata or tomato sauce
  • 2 cups of water
  • Cheese Sauce
  • 1½ cups of goat cheese
  • 2 cups of whole milk ricotta
  • 3 eggs
  • ½ tsp nutmeg
  • For Assembly/ To Garnish
  • 1 package of fresh lasagne or oven ready (see notes)
  • 1 ball of fresh mozzarella
  • ¼ cup chopped walnuts
  • 12 sage leaves
  1. Melt butter and oil in a large lidded skillet
  2. Add sage leaves and fry for about 2 minutes until the oil is infused with delicious sage flavor.
  3. Add onions and fry for for about 5 minutes until softened
  4. Add garlic and fry for a minute more
  5. Add cubed butternut squash, and give everything a good stir, add wine, tomatoes and stock or water to the pan, season everything generously with salt and pepper
  6. Cover and simmer for about 20-25 minutes until the squash is meltingly soft but still retaining its shape
  7. While this is happening, prepare the tomato and cheese sauces.
  8. For the tomato sauce, simply combine the passata and water in a large jug, set aside
  9. For the cheese sauce, begin by lightly whisking the eggs in a large bowl
  10. Add the ricotta and combine thoroughly
  11. Next, add the goat cheese and stir until combined (note: this will be easier if you have cut your cheese up into small chunks first!) season with nutmeg and a generous grind of black pepper, set aside
  12. When the squash is cooked, we are ready for assembly! At this point, preheat your oven to 400F/200C
  13. Begin by tipping about half of the tomato sauce into the bottom of a 10x14 lasagne pan
  14. Next, line the pan with a layer of lasagne sheets
  15. Add about half of the squash mixture in an even layer
  16. Top this with half of the cheese mixture
  17. Then add a second layer of lasagne sheets
  18. The remainder of the squash mixture
  19. Followed by the remaining half of the cheese mixture
  20. Pour the remaining tomato sauce evenly over the whole dish
  21. Finally top everything with the sliced mozzarella and remaining sage
  22. Scatter the walnuts evenly over the top
  23. Bake for about an hour and allow to rest for about 10 minutes before you serve


Adapted from Nigella Lawsons ‘Christmas’

I have made this with both whole grain and regular lasagne sheets.


  1. Manali @ CookWithManali says:

    looks really delicious Emma..I have tried goat cheese twice. When I first tried it I hated it but really liked it the second time around, I guess it had to do with the quantity of the cheese. It’s good is small amounts, for me at least 😛 I have been thinking of making lasagne so thanks for the recipe 🙂

  2. themuffinmyth says:

    My word, you’re back at work already?! No wonder you miss your sweet little boy! I hope you’re soaking up the time together on your trip to the UK. Love the looks of this lasagne, and yes, leftover lasagne is the best. I also love eating it cold! Have pinned and will be making this one soon!

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