Jamie Oliver 5 Ingredients Roasted Squash Lasagne

If you’re looking for a cozy, comforting vegetarian dish, this Jamie Oliver 5 Ingredients Roasted Squash Lasagne ticks every box. It’s rich, creamy, and filled with roasted squash, nutty chestnuts, and gooey Taleggio cheese. Add in crispy sage leaves and soft lasagne sheets, and you’ve got an unforgettable meat-free meal that’s surprisingly easy to make. (inspired by Jamie Oliver)

Ingredients Needed

• 1 butternut or onion squash (1.2kg)
• ½ a bunch of sage (10g)
• 180g vac-packed chestnuts
• 10 fresh lasagne sheets (250g)
• 200g Taleggio cheese

How To Make Jamie Oliver 5 Ingredients Roasted Squash Lasagne

1. Roast the Squash: Start by preheating your oven to 200°C (400°F). Halve the squash lengthways, scoop out the seeds, and season with salt, pepper, and a drizzle of olive oil. Place the squash halves flesh-side up on a baking tray and roast for about an hour, or until the flesh is soft and golden.
2. Prepare the Sage and Chestnuts: In a frying pan, heat 2 tablespoons of olive oil over medium heat. Fry the sage leaves until crispy—this only takes a minute or so. Remove and set them aside on kitchen paper. In the same pan, toss the chestnuts until golden and crisp. Set aside most of them, but save some for topping.
3. Assemble the Lasagne Stacks: Lay out your fresh lasagne sheets. Scoop some of the roasted squash onto each sheet, crumble over most of the chestnuts, and tear over most of the Taleggio cheese. Stack five sheets together, pressing gently, and repeat with the remaining five.
4. Arrange in the Dish: Slice each lasagne stack into three strips lengthways. Place them upright, sideways into a lightly oiled 20cm x 20cm baking dish. Pour 150ml of boiling water over the stacks to help soften the pasta during baking.
5. Bake the Lasagne: Crumble the remaining chestnuts and scatter the rest of the Taleggio over the top. Cover the dish with foil and bake for 30 minutes. Remove the foil halfway through for a golden finish. In the final 5 minutes, add the crispy sage leaves. Drizzle with extra virgin olive oil just before serving if you like.

Why I Love This Recipe

I made this on a chilly Sunday and honestly, it was like a warm hug in food form. The combination of sweet roasted squash with rich, melty Taleggio and the crunchy texture from chestnuts is next-level delicious. It’s perfect for entertaining vegetarians—or anyone who loves comforting, rustic food.

Recipe Tips

• Roast the squash well: It needs to be soft enough to easily spread onto the lasagne sheets.
• Fry sage leaves till crisp: They add a magical, savory crunch on top.
• Use fresh pasta sheets: They cook faster and stack easily for this layered approach.
• Don’t overstack tightly: Keep the layers slightly loose for better texture and even cooking.
• Cover with foil first: Keeps everything moist and ensures even baking.

How To Store This Jamie Oliver 5 Ingredients Roasted Squash Lasagne

• At Room Temperature: Let it cool for no more than 2 hours before storing.
• In the Fridge: Place in an airtight container and refrigerate for up to 3 days.
• In the Freezer: Wrap tightly in clingfilm and foil, or store in a freezer-safe dish. Freeze for up to 3 months.
• Reheating: To reheat, cover with foil and bake in a 180°C (350°F) oven for 20–25 minutes until hot all the way through.

FREQUENTLY ASKED QUESTIONS

• Can I use a different cheese instead of Taleggio?
  Yes! Brie or Camembert would also melt beautifully and bring a similar creaminess.
• Can I use dry lasagne sheets?
  It’s better with fresh, but you can use dry sheets—just pre-boil or soak them in hot water to soften first.
• What can I serve with this?
  A simple green salad or some crusty bread is all you need.
• Can I make this ahead?
  Absolutely—assemble it ahead of time and bake when ready to serve.
• Is this recipe gluten-free?
  Use gluten-free lasagne sheets and you’re good to go!

Nutrition Facts

• Calories: 604 kcal
• Fat: 23.3g
• Saturated Fat: 10.2g
• Protein: 18.8g
• Carbohydrates: 81g
• Sugars: 14.2g
• Salt: 2.3g
• Fibre: 11.5g

Try More Jamie Oliver 5 Ingredients Recipes:

• Jamie Oliver 5 Ingredients Chestnut Carbonara
• Jamie Oliver 5 Ingredients Lemon Rocket Farfalle Pasta
• Jamie Oliver 5 Ingredients Greek Cypriot Pasta
• Jamie Oliver 5 Ingredients Hot Med Sarnie