Photo of Beef & butternut squash lasagne by WW

Beef & butternut squash lasagne

Points® value
Total Time
2 hr
20 min
1 hr 40 min


Extra lean beef mince (5% fat), raw

250 g

Turkey Breast Mince, raw

250 g

Calorie controlled cooking spray

4 spray(s)

Red onion

1 small, finely chopped

Celery, Raw

2 stick(s), finely chopped

Carrots, raw

1 medium, peeled and finely chopped


3 clove(s), crushed

Thyme, Dried

2 teaspoon(s), level

Oregano, Dried

2 teaspoon(s), level

Rosemary, Dried

2 teaspoon(s), level

Split Red Lentils, dry

50 g

Tinned Tomatoes

2 can(s), large, chopped

Beef stock cube(s)

1 cube(s), to make 400ml stock

Butternut squash lasagne sheets

400 g, We used Sainsburys

Lasagne sheets, dry

100 g

Plain White Flour

25 g

Semi Skimmed Milk

400 ml

Parmesan Cheese

40 g, finely grated

Ground Nutmeg

3 g

Salad leaves

4 portion(s), to serve


  1. Mist a large, deep nonstick frying pan with cooking spray and set over a high heat. Brown the mince in batches, then remove from the pan and set aside. Reduce the heat to medium, mist the pan again with cooking spray and cook the onion, celery, carrot and garlic for 10-15 minutes until softened, adding 250ml cold water to the pan to prevent the vegetables sticking.
  2. Return the browned mince to the pan along with the dried herbs, lentils, tomatoes and stock. Bring to a simmer then cook, uncovered, for 30 minutes until the sauce has thickened. Season.
  3. For the white sauce, put the flour and milk in a small pan and set over a medium heat. Whisk continuously until the sauce comes together and reaches a boil. Continue to cook for 3-6 minutes, until the sauce has thickened, then whisk in half the parmesan. Remove from the heat, season to taste, then stir in the nutmeg. Set aside.
  4. Preheat the oven to 200°C, fan 180°C, gas mark 6. To assemble the lasagne, spoon one-quarter of the meat sauce over the base of a 33cm x 24cm baking dish then cover with half the butternut squash sheets. Top with one-third of the remaining meat sauce, followed by half of the pasta sheets. Continue layering with half the remaining meat sauce, the remaining squash, then a final layer of the meat sauce and the remaining pasta sheets. Pour over the white sauce and scatter over the remaining Parmesan. Season and bake for 45-50 minutes until golden and bubbling.
  5. Let cool slightly then slice and serve with the salad.


COOK’S TIP: If you can’t get hold of prepared butternut squash lasagne sheets, simply slice 400g butternut squash into 3-5mm-thick slices using a very sharp knife.