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Quick squash lasagne

Quick squash lasagne

Prep time 15 mins

Cook 35 mins


“Pasta has my heart like nothing else,” says Anna Jones. “My love affair with it was cemented when making stuffed agnolotti, caramelle and everything, but it started with something simpler: my mum’s lasagne. This lasagne is something slightly different but still as nostalgic and comforting . It

is the quickest I’ve made, ready for the oven in 10 minutes (not the hour it normally takes), yet there is still a rich deep tomato sauce and those crisp, baked edges to fight over.
I don’t pre-cook my lasagne sheets as they cook in the sauce and I like them a little al dente. If you prefer them softer you could use fresh pasta sheets here.”

690g tomato passata
2 tbsp extra virgin olive oil
2 garlic cloves, peeled and chopped

A good pinch of dried chilli flakes
400g canned green or Puy lentils, drained (or 250g

1⁄2 a butternut squash (pumpkin; about 600g),

peeled and grated
50g black olives, pitted and chopped

2 tbsp capers
Finely grated zest of an unwaxed lemon A small bunch of basil, leaves picked

2 (125g each) balls of mozzarella (vegan optional)

250g dried lasagne sheets

1. Heat the oven to 200°C. In a large bowl or jug, mix the passata with the oil, half a teaspoon of flaky sea salt, the chopped garlic, chilli flakes, drained lentils, grated squash, chopped olives, capers and lemon zest. Tear the basil leaves in half.

2. Spoon a quarter of the sauce into an ovenproof dish roughly 20cm x 30cm (I use an oval roughly the same size), tear over a third of one of the balls of mozzarella, then cover with pasta sheets. Repeat for another

two layers: a quarter of the sauce, a third of a ball of mozzarella, a layer of pasta.

3. Finish with a final layer of sauce, then tear over the whole of the second ball of mozzarella, sprinkle with salt and pepper, top with the basil, and drizzle with a little more olive oil.

4. Bake for 30-35 minutes, until the mozzarella is deeply golden. Serve with a sharply dressed salad (I mix lemon juice, cider vinegar, mustard and extra-virgin olive oil, and toss through a bowl of green leaves).



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