Butternut squash and ricotta lasagna.

Looking for a comforting, feel-good dinner that supports your health? This butternut squash and ricotta lasagna recipe brings a wholesome, seasonal twist to a family favourite.

Featuring nutritous butternut squash - rich in antioxidants and carotenoids that are linked to a reduced risk of breast cancer - and layered with creamy ricotta, this cosy autumn dish is both nourishing and indulgent. 

Ingredients:

• 1 butternut squash (approx. 800g) – peeled, deseeded and chopped into thin slices 
• 4 tbsp olive oil  
• 500g ricotta 
• 200 ml crème fraiche 
• Pinch of nutmeg 
• 1 onion - finely chopped  
• 2 garlic cloves - finely chopped  
• 400ml tomato sauce (from a glass jar) 
• 1 tsp thyme  
• 400g wholemeal lasagna sheets 
• 250g grated mozzarella 
• Salt and pepper

How to make it:   

1. Start by roasting the butternut squash chunks: Preheat the oven to 200°C/ 180°C Fan/ Gas mark 6. Scatter the pieces of butternut on an oven-proof dish (where possible, avoid using non-stick cookware), toss with 2 tbsp olive oil and season with salt and pepper. Roast for around 25-30 minutes, until golden and tender. Remove from the oven. 
2. While the butternut squash is in the oven, in a bowl mix the ricotta with the crème fraiche, nutmeg, salt, and pepper. 
3. Heat the 2 tbsp olive oil in a saucepan on medium heat. Add the onion, garlic, and thyme. Cook, stirring occasionally, until the onions are soft, for about 5 minutes. Add the tomato sauce and reduce the heat to low. Cook on low heat for 10-15 minutes. 
4. In a glass oven-proof dish, start by adding a layer of the prepared tomato sauce. Add a layer of the wholemeal lasagna sheets on top. Then add a layer of roasted butternut, topped with a generous layer of the ricotta mix. Repeat these layers until all the ingredients are used, finishing with a layer of tomato sauce. Finish by scattering the grated mozzarella cheese on top.  
5. Bake in the oven for around 30 minutes, until golden.  
6. Let cool for 5 to 10 minutes before serving. 

Why your body will thank you. 

Butternut squash is a good source of carotenoids, which are responsible for the bright red, yellow, orange and purple colours of certain fruits and vegetables. Carotenoids act as antioxidants for humans and may reduce the risk of breast cancer, especially when you eat lots of them! 

Wholemeal pasta has a higher fibre content than white pasta. A diet high in fibre is associated with a decreased breast cancer risk.

Your turn. 

Try our Butternut Squash & Ricotta Lasagna recipe, snap a picture, and share it with us on social media @breastcanceruk. We love seeing your creations! 

And if you enjoyed this recipe you’ll love our Organic Flavours recipe book, packed with more nutritious meals. Download it today and start exploring new ways to nourish your body.