Jamie Oliver Butternut Lasagne

This hearty and comforting Jamie Oliver Butternut Lasagne is a warm, rustic twist on the traditional Italian classic. Packed with tender roasted butternut squash, a deeply rich meat sauce, and a creamy white sauce made with crème fraîche and Parmesan, it’s a dish that delivers on flavor and texture. I made this on a cozy weekend and was amazed at how the sweet squash balanced out the savory depth of the sauce. (inspired by Jamie Oliver)

Ingredients Needed

For the Lasagne:

• 1 butternut squash
• 400 g (14 oz) quality beef shin (or stewing beef), minced
• 200 g (7 oz) higher-welfare pork belly, skin removed, minced
• 1 onion
• 2 cloves garlic
• 1 carrot
• 4 rashers higher-welfare pancetta (or smoked bacon)
• 2 handfuls fresh herbs (sage, oregano, rosemary, thyme)
• 1 pinch ground cinnamon
• 4 tablespoons olive oil
• 2 x 400 g (14 oz) cans plum tomatoes
• 480 ml (2 cups) red wine
• 2 fresh bay leaves
• 1 tablespoon coriander seeds
• 1 dried red chili
• 400 g (14 oz) fresh lasagne sheets
• 400 g (14 oz) mozzarella cheese, torn up

For the White Sauce:

• 3 anchovy fillets, finely chopped
• 500 ml (2 cups) crème fraîche
• 100 g (3.5 oz) freshly grated Parmesan cheese
• Milk, as needed (optional)

How To Make Jamie Oliver Butternut Lasagne

Prep the Veg:

Start by preheating your oven to 180ºC/350ºF/gas 4. Peel and finely chop the onion, garlic, and carrot, and finely slice the pancetta. Pick the leaves off your fresh herbs.

Build the Meat Sauce:

In a large casserole pan, fry the pancetta and a pinch of cinnamon over medium heat until golden. Add the chopped veg and herbs with the olive oil. Stir and soften them gently. Add in your minced beef and pork and brown for 5 minutes.

Pour in the red wine and add the plum tomatoes, bay leaves, salt, and pepper. Bring it all to a boil. Wet a piece of greaseproof paper, scrunch it up, and place it over the sauce. Cover with a lid and cook in the oven for 2 hours—or simmer on the hob for about 1½ hours if you prefer.

Roast the Squash:

While that simmers, prep your butternut squash. Halve, deseed, and chop it roughly. Toss it with olive oil, crushed coriander seeds, chili, salt, and pepper. Roast on a tray for the final 45 minutes of the sauce’s cook time.

Make the White Sauce:

Mix the finely chopped anchovies into the crème fraîche along with grated Parmesan. Season to taste. If it’s a bit too thick, stir in a splash of milk.

Assemble:

Crank the oven to 200ºC/400ºF/gas 6. Lightly oil a lasagne dish and layer with fresh lasagne sheets. Add meat sauce, white sauce, squash pieces, and more Parmesan. Repeat until full, ending with pasta and white sauce.

Top with torn mozzarella and a sprinkle of Parmesan. Bake for 30–35 minutes until golden and bubbling.

Serve:

Let it rest for 10 minutes before serving with a crisp salad or garlic bread.

Why I Love This Recipe

I first made this Jamie Oliver Butternut Lasagne for a Sunday dinner with friends, and we all went back for seconds! The way the sweet roasted squash blends with the meaty, herb-packed sauce is pure genius. It’s comforting, full of personality, and surprisingly straightforward to pull off for a dish with so much depth.

Recipe Tips

• Use good-quality tomatoes – they really make the sauce shine.
• Swap pancetta for smoked bacon if that’s what you have on hand.
• Go vegetarian by skipping the meat and using lentils instead.
• Let it sit – 10 minutes of resting makes slicing much cleaner.
• Add nutmeg to the white sauce for a classic lasagne touch.

How To Store This Jamie Oliver Butternut Lasagne

At Room Temperature

Cool completely and leave out no longer than 2 hours before refrigerating.

In the Fridge

Store in an airtight container for up to 3 days. It reheats beautifully!

In the Freezer

Portion it out and freeze for up to 3 months. Let it thaw in the fridge overnight before reheating.

Reheating

Reheat in a 180ºC/350ºF oven, covered with foil, for 20–25 minutes. Or microwave individual slices for 2–3 minutes until piping hot.

Nutrition Facts (per serving)

• Calories: 563
• Carbs: 44.4g
• Protein: 31.9g
• Fat: 27.5g
• Sugar: 10.9g
• Fibre: 3.8g
• Sodium: 840mg (approx.)

Let’s Answer a Few Questions!

Can I make this ahead of time?
Totally! Assemble the lasagne up to a day in advance and store it in the fridge until you’re ready to bake.

What’s a good anchovy substitute?
You can skip them or add a splash of fish sauce for similar umami.

Is this gluten-free?
Just use gluten-free lasagne sheets and check labels on other ingredients.

What can I use instead of red wine?
Beef stock works really well and keeps the depth of flavor.

Can I make it vegetarian?
Absolutely—just replace the meat with lentils or a hearty veggie mix.

Try More Recipes:

• Jamie Oliver Chicken Madras Recipe
• Jamie Oliver Chicken And Chorizo Risotto
• Jamie Oliver Thai Green Prawn Curry