Butternut Squash & Spinach Lentil Lasagna

lentil, butternut squash and spinach lasagna
  • Serves 4
  • Prep in 1 hour 15 minutes
  • Cook in 1 hour

A family favourite & 1 that was a firm feature in my house as a child, but with a slight spin on the spotlight ingredients!

Yep the switch from meat to lentils in here, & a substituting of more plant based options over the usual dairy fare in the sauce turns this classic on its head, but I promise that carnivores & plant focused family members will dive in with equal levels of enjoyment.

Should you want to add cheese to your bechamel instead of using nutritional yeast of course feel free, & should you fancy the idea of going pasta free but fancy a meat based filling then use this bolognese recipe instead of the lentils.

Key Facts

  • Family Friendly
  • Plant Powered
  • High Protein & Fibre
  • Prep Ahead - Lasts 4 days


  • 1 cup lentils vert/puy lentils

  • 1 tablespoon brown rice miso paste, tamari or soya sauce

  • 1 large red onion

  • 2 cloves garlic

  • 3 large vine tomatoes

  • 2 sticks celery

  • 1 courgette

  • 1 tin plum tomatoes

  • 1 heaped tablespoon tomato purée

  • 1 heaped teaspoon dried mixed herbs

  • 1 teaspoon ground cinnamon

  • 1/2 teaspoon cumin

  • 400ml stock – either homemade bone broth, purchased from s brand like Ossa organic or made with an organic stock cube + boiling water

  • 1 teaspoon avocado oil


  • Bechamel – 500g organic silken tofu, 4 tablespoons nutritional yeast, 1 teaspoon ground nutmeg, 1 heaped teaspoon freshly ground black pepper

  • Lasagna Layers – 500g butternut squash, 200g fresh spinach leaves


  1. 01

    Place the lentils into a pan, pour over a litre of boiling water & leave to soak for at least 10 minutes (up to an hour). Drain & rinse then add back to the pan with 3 cups of fresh, cold water & the miso/tamari/soya sauce. Bring to a gentle simmer & leave to cook for 25 minutes.

  2. 02

    Meanwhile finely dice the onion, celery, courgette & tomatoes, crushing or finely grating the garlic. Add the onion & celery to a large saucepan with the avocado oil & heat gently on a low flame. Stir well & leave to sweat for 5 minutes.

  3. 03

    Add the fresh tomatoes, courgette, garlic, herbs, cinnamon & cumin to the pan, mixing well, then continue to cook for a further 5 minutes.

  4. 04

    Drain the lentils then add to the pan with your vegetables along with the tinned tomatoes, tomato purée & stock, season well with black pepper & bring back to a simmer. Cook for 35 – 40 minutes until well reduced & the lentils are tender when squeezed.

  5. 05

    Preheat the oven to 190°C & use a piece of kitchen towel to lightly grease a casserole dish or tin with avocado oil.

  6. 06

    Peel the butternut squash & carefully slice into 2mm thick pieces. Place all the bechamel sauce ingredients into a food processor or high speed blender, puréeing until smooth, check the seasoning & adjust if necessary.

  7. 07

    To assemble the lasagna start with a butternut squash layer, slightly overlapping the pieces to create a continuous sheet. Next add generous spoonfuls of the lentil mixture, using the back of a spoon to carefully smooth it down. Next a layer of spinach leaves, followed by your bechamel. Repeat this until you have used up your ingredients finishing with a layer of squash covered in bechamel. Sprinkle with a final flourish of nutmeg & pepper before placing in the oven to bake for 40 minutes.

  8. 08

    Serve alongside a beautifully crisp salad or extra steamed greens.


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About Me

Phoebe Liebling (BSc, DipNT) is a highly respected clinician & award winning product & recipe developer based in Harley Street.

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Food is not simply fuel, it is a fabulous thing to be enjoyed, shared & delighted in.

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