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Squash & Sage Lasagne

Squash & Sage Lasagne

4.5rating out of 5

(1283 reviews from our customers)

Prep Time

55 min



Squash and sage is a classic combo from the Italian region of Emilia-Romagna. Rich and creamy, this dinner lets the oven works its magic.

Prep Time

55 min



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What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

For 2 people (double for 4)
1 brown onion
6 lasagne sheets †
2 garlic cloves
10g sage
Rocket salad
50g rocket
120g baby leaf spinach
vegetable stock cube (new5/18)
1 Knorr vegetable stock cube †
1 balsamic vinegar sachet (15ml) †
35g grated Italian hard cheese
35g grated Italian hard cheese †
1 whole butternut squash
2 pots of creme fraiche (200g) †
You Will Need
Oven-proof dish, butter, flour, olive oil, pepper, salt, vegetable oil

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 brown onion
  • 6 lasagne sheets<span class="strong">†</span>
  • 1 garlic clove
  • 10g sage
  • 50g rocket
  • 120g baby leaf spinach
  • 1 Knorr vegetable stock cube<span class="strong">†</span>
  • 1 balsamic vinegar sachet (15ml)<span class="strong">†</span>
  • 35g grated Italian hard cheese<span class="strong">†</span>
  • Whole butternut squash
  • 1 pot of crème fraîche (100g)<span class="strong">†</span>
Typical Values per 100g per serving
Energy 502 kJ
119 kcal
2537 kJ
602 kcal
of which saturates
5.6 g
3.8 g
28.5 g
19 g
of which sugars
11.1 g
3.6 g
56.1 g
18.2 g
Fibre 1.3 g 6.7 g
Protein 4.1 g 20.6 g
Salt 0.53 g 2.7 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 brown onion
brown onion
6 lasagne sheets
durum wheat (gluten), may contain egg
1 garlic clove
10g sage
sage (100%)
50g rocket
wild rocket
120g baby leaf spinach
1 Knorr vegetable stock cube
Salt, vegetable fats (palm, shea butter, sal butter), potato starch, yeast extract, sugar, onion powder (2.3%), carrots (1.5%), herbs (parsley, tarragon), spices (celery seeds, garlic, turmeric, pepper, parsley roots), tomato puree powder, red bell pepper (0.2%), caramel syrup, flavourings (contain celery), leek, maltodextrin.
1 balsamic vinegar sachet (15ml)
wine vinegar, concentrated grape must, potassium metabisulphite (sulphites)
35g grated Italian hard cheese
pasteurised cow's milk, starter culture, salt, microbial rennet
Whole butternut squash
butternut squash
1 pot of crème fraîche (100g)
pasteurised milk (56%), cream (milk) (43%), stabiliser potato starch, lactic starter culture
  • Allergens highlighted by † (gluten, celery, sulphites, milk)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)
1 Squash & Sage Lasagne

Preheat the oven to 200°C/ 180°C (fan)/ 395°F/ Gas 6

Boil a kettle

Peel the butternut squash[es] and cut in half

Tip: Use a sharp knife drizzled with a little vegetable oil for easier chopping

Scoop out the seeds and discard

Slice finely into half-moons

2 Squash & Sage Lasagne

Add the sliced butternut squash to a baking tray with a drizzle of vegetable oil and a pinch of salt and give everything a good mix up

Put the tray in the oven for 10-15 min or until softened

3 Squash & Sage Lasagne

Meanwhile, peel and finely slice the brown onion[s]

Peel and finely chop (or grate) the garlic

Heat a large, wide-based pan (preferably non-stick) with a generous drizzle of vegetable oil over a medium heat

Once hot, add the sliced onion with a pinch of salt and cook for 5-6 min or until softened

Once softened, add the chopped garlic and baby leaf spinach and cook for 1-2 min further 

4 Squash & Sage Lasagne

Dissolve the Knorr vegetable stock cube[s] in 250ml [450ml] boiled water

Heat a pot over a medium heat with 30g [60g] butter and once melted, add 30g [60g] flour and cook for 1-2 min or until a roux (sandy paste) has formed

Stir the stock gradually into the roux and cook for 1-2 min

Add the crème fraîche and stir well until combined – this is your white sauce

5 Squash & Sage Lasagne

Spoon 1/4 of the white sauce over the bottom of an oven-proof dish, then top with 1/3 of the spinach & onion mix and 1/3 of the roasted butternut squash and 2 lasagne sheets

Repeat this process until you end up with a final layer of lasagne sheets 

 Tip: You may need to layer differently depending on the size of your dish


6 Squash & Sage Lasagne

Top the lasagne sheets with the remaining white sauce

Pick the sage leaves from their stalks and layer them on top

Sprinkle over the grated Italian hard cheese and a good grind of black pepper and put the dish in the oven for 30-35 min or until cooked through and golden – this is your squash & sage lasagne

7 Squash & Sage Lasagne

Use this time to clear up, set the table, have an aperitivo or simply chill!

Once the squash & sage lasagne is done, remove from the oven and leave to cool slightly

Meanwhile, combine the balsamic vinegar with 2 tbsp [4 tbsp] olive oil and a pinch of salt in a bowl 

Wash and drain the rocket, then add it to the dressing and give everything a good mix up – this is your rocket salad


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Serve the squash & sage lasagne with the rocket salad to the side

Buon appetito!

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