Jamie Oliver Air Fryer Scruffy Squash Lasagne

Jamie Oliver Air Fryer Scruffy Squash Lasagne is made with butternut squash, cottage cheese, eggs, basil, Parmesan, lasagne sheets, and pesto. This recipe creates a rustic, cheesy, and nutrient-rich lasagne layered with roasted squash and creamy cheese. It takes about 1 hour and 20 minutes to prepare (including rest time) and serves 3.

Jamie Oliver Air Fryer Scruffy Squash Lasagne Ingredients

• ½ butternut squash (600g), cut into 2cm chunks
• 1 good pinch ground cinnamon
• 1 pinch dried red chilli flakes
• 1 tbsp olive oil
• Sea salt and black pepper
• 300g cottage cheese
• 3 eggs
• 1 bunch fresh basil (30g), leaves picked and chopped
• 50g Parmesan cheese, finely grated
• 250g fresh lasagne sheets, torn
• 2 tsp pesto

How To Make Jamie Oliver Air Fryer Scruffy Squash Lasagne

1. Roast the Squash: Toss squash chunks with cinnamon, chilli, olive oil, salt, and pepper. Air fry at 180ºC for 30 minutes until soft and caramelized.
2. Make the Filling: In a bowl, mix cottage cheese, eggs, basil, half the Parmesan, and season. Tear in lasagne sheets and mash in roasted squash. Add 150ml water and mix well.
3. Line the Drawer: Line the air fryer drawer with damp, scrunched greaseproof paper. Add the lasagne mixture and cook at 180ºC for 15 minutes.
4. Top and Bake Again: Stir, smooth the top, sprinkle over remaining Parmesan, drizzle with oil, and cook for 15 more minutes until golden and cooked through.
5. Rest and Serve: Let rest for a few minutes. Lift out using the paper, top with pesto, slice, and serve.

Recipe Tips

• No Peeling Needed: Keep the squash skin on for ease and texture.
• Use Damp Paper: Helps prevent sticking and protects from burning.
• Mash Lightly: Keep some texture in the squash.
• Let It Rest: This helps the lasagne firm up before slicing.
• Pair with Salad: A simple rocket and Parmesan salad complements it well.

What To Serve With Scruffy Squash Lasagne

Serve this rustic lasagne with a peppery rocket salad, steamed green beans, or crusty bread. For added indulgence, top with extra pesto or a drizzle of balsamic glaze.

How To Store Scruffy Squash Lasagne

Refrigerate: Store in an airtight container for up to 2 days. Reheat gently in the air fryer or microwave.
Freeze: Not recommended due to the dairy and pasta texture after thawing.

Scruffy Squash Lasagne Nutrition Facts

• Calories: 530 kcal
• Total Fat: 24.5g
• Saturated Fat: 9.8g
• Carbohydrates: 48.5g
• Sugar: 13.9g
• Protein: 29.8g
• Sodium: 1.6g
• Fibre: 5.6g

FAQs

Jamie Oliver Air Fryer Scruffy Squash Lasagne

Course: DinnerCuisine: British-InspiredDifficulty: Easy

Servings

3

servings

Prep time

20

minutes

Cooking time

1

hour 

Calories

530

kcal

This rustic, golden air-fryer lasagne layers caramelized squash, creamy cottage cheese, basil, and pasta for a bold, comforting dish with a pesto finish.

Ingredients

• 600g butternut squash, cubed

• Pinch ground cinnamon

• Pinch dried chilli flakes

• 1 tbsp olive oil

• Salt and pepper

• 300g cottage cheese

• 3 eggs

• 30g fresh basil

• 50g Parmesan, grated

• 250g fresh lasagne sheets

• 2 tsp pesto

Directions

• Air fry seasoned squash at 180ºC for 30 mins.
• Mix cottage cheese, eggs, basil, half Parmesan, and season.
• Add torn lasagne, squash, 150ml water; mix.
• Line air fryer drawer with damp paper, add mix, cook 15 mins.
• Stir, top with Parmesan, oil; cook 15 mins more.
• Rest 5 mins, lift out, top with pesto, and slice.

Notes

• Use fresh lasagne for best texture.
• Do not over-mash squash — some chunks are good.
• Keep paper clear of the heating element.
• Resting helps the lasagne hold shape for slicing.