Leek and Butternut Squash Lasagne

Time Preparing: 30 mins
Time Cooking: 40 mins
Serves: 4
Difficulty: 2/5
Season: Spring

– 600g Leeks (white part only)
– 400g Butternut Squash
– 80g Blue Cheese
– 80g Cheddar
– 800ml Milk
– 80g Butter
– 80g Flour
– Lasagna Sheets
– 5tbsp Olive Oil
– 2tbsp Yeast
– Salt and Pepper for seasoning
– Mixed Herbs

1. Preheat oven at 180 degrees
2. Remove the head and end of the leek, quarter and thinly slice
3. Peel butternut squash and cut into small chunks
4. Heat olive oil on a medium heat before adding the leeks for 5 mins
5. Add butternut squash to the pan for a further 25 mins
6. In the meantime, start the bechamel by melting butter in a pan, add the flour and stir in the milk trying to avoid lumps forming
7. Grease or line a square oven tray
8. Add a thin layer of bechamel
9. Add one layer of lasagne sheets, so that the tray is covered
10. Add the precooked mix of leeks and butternut squash
11. Add a layer of cheese and seasoning, along with one tbsp of yeast
12. Repeat steps 8 – 11 until you’ve used up all of your ingredients, ensuring the cheese mixture is on the top
13. Bake in oven for 40 mins until golden and crispy


This recipe was created for Tower Green Hamlets by Pauline Cuisine