Sian’s Butternut and Courgette Lasagne

Thermos Taste for Adventure

We absolutely love making meals together as a family and try to make new things each week, helped by having a weekly delivery from Abel and Cole with seasonal ingredients. We’re firm believers in eating well and eating organic with both me and our daughter having a number of health issues, and genuinely feel that eating the way we do stops us from being a lot more unwell.

Follow Sian: @thisparkerlife 

See method...
Serves 3
10 minutes to prepare and 50 minutes to cook


  1. Add the butter or oil to the pan and soften the onions for a few mins then add the garlic for a
  2. Add all the veg and stir
  3. Add the tomato paste and herbs and coat
  4. Add the chopped tomatoes and stock cubes
  5. You may need to add a little extra water
  6. Allow simmering for about 30 mins
  7. Season to taste
  8. melt the butter
  9. Add the flour
  10. Use a whisk to get rid of lumps
  11. Slowly add in the milk a little at a time until a thick consistency
  12. Add the mustard
  13. Allow to thicken a little
  14. Add the cheese keeping a little aside for the top
  15. Layer up your lasagna, I put a layer of the veg mix, then pasta sheets, then cheese sauce and repeat. Then sprinkle cheese and a little pepper on top.
  16. Refrigerate for around 4-6 hours and then cook at 180c (fan) for 30-45 mins


  • Oil or butter for softening the onions
  • 1 large butternut squash - chopped in to chunks
  • 4 courgettes - halved and thick sliced
  • 4 small onions
  • Tsp garlic (we use lazy garlic)
  • 2 vegetable stock cubes
  • Tin of tomatoes
  • Tbsp Worcestershire sauce
  • Pinch of Oregano
  • Fresh basil chopped
  • Tbsp Tomato paste
  • Salt and pepper to season
  • Wholemeal lasagne pasta sheets
  • 100g salted butter
  • 100g wholemeal flour
  • 1 litre milk
  • Tsp English mustard
  • 200g mature cheddar grated


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