Butternut Squash Lasagne

  • Prep: 15 Minutes
  • Cook: 80-85 Minutes
  • Serves: 6-8
Calories 437
Carbs 25
Fat 27
Protein 26
Free From


  • 2 tbsp olive oil
  • 3 cloves of garlic, peeled and finely chopped
  • 2 onions, finely chopped
  • 2 carrots, sliced then quartered
  • 250g mushrooms, sliced
  • 600g beef mince
  • 2 tsp oregano
  • 2 tsp thyme
  • 2 tsp smoked paprika
  • Celtic Sea or Himalayan Pink salt and freshly ground black pepper
  • 2 x 400g tins chopped tomatoes
  • 1 medium butternut squash, peeled and sliced around ½ cm thick
  • 6 eggs
  • 100g cheddar cheese, grated


  1. Preheat the oven to 180°C/350°F/Gas mark 4.
  2. Heat the olive oil in a large saucepan over a medium heat, add the garlic, onions, carrots and stir. Cook for 5 minutes or until the onion starts to soften.
  3. Add the mushrooms and beef mince and break up the mince as it cooks. Once browned, add the oregano,
    thyme, smoked paprika, salt and pepper, stir through and cook for a few minutes. Add the chopped tomatoes and bring to a simmer. Cook for about 30 minutes.
  4. Beat the eggs in a bowl and mix with the cheddar cheese.
  5. Layer the sliced squash in the base of a baking dish, overlapping the slices a little. Top with a layer of the meat mixture, then cover with half of the egg mix. Top with another layer of squash slices then the rest of the meat, followed by the remaining egg mixture. Give the dish a shake so that the egg runs through all of the gaps.
  6. Place in the oven and cook for 50–55 minutes or until the squash is coked through