Creamy Baked Lasagne with Spinach and Squash

Easiest dish ever, delivering about 1kg of 4 different veg and a dinner everyone likes. From almighty Ottolenghi it’s a rough and ready kinda lasagne, but lighter and so much easier.

Versatile and virtuous, you can swap in other veg depending on the season (just remember to slice v thinly if it’s on the fibrous side, like thinly sliced courgette or sweet potato). I’ve even used dried lasagne, but it was a bit chewy (you could dip in boiling water first.. I actually love chewy).

It can be split 6 ways, but that is rarely the case in our greedy house.

Creamy Baked Lasagne with Spinach and Squash

Versatile and virtuous, this is the easiest dish ever and a dinner everyone likes.
Servings 6
Cook Time 2 hrs


  • 1 pack Feta cheese Use 1/4 as topping. Cheddar will make it heavier
  • 1 tub Ricotta or Cream Cheese (as above)
  • 250 grams Fresh Lasagne Sheets torn up
  • 1 tin Chopped Tomatoes
  • 2 tbsp Olive Oil
  • Basil
  • 50 ml Water
  • 1 Egg
  • 50 g Parmesan grated
  • 500 g Butternut squash very thinly sliced
  • 150 g Baby spinach


  • Mix it all up and flatten into a lined cake tin, dot a bit of parmesan and ricotta on top, drizzle with oil and bake, covered with foil for 1.5 hours at 170.
  • Remove foil and cook for a further 30 mins. Remove and leave to cool.


Let it cool and take it on a picnic. Perfect.
Course: Main Course
Keyword: Easy, Lasagne, Pasta, Seasonal, Spinach, Squash, Vegetarian

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