Moroccan butternut squash lasagne

Total time: 3hr 30m
Preparation Time: 50m

For 4 people

Nutritional Information

Contains 851 Kcal, 28g Protein, 61g Carbohydrates, 54g Fat


  • Pasta dough
  • 140 g gluten-free flour (Schär)
  • 0.5 tsp ground psyllium
  • 2 eggs, beaten
  • 1 tbsp olive oil
  • To prepare the meat
  • 1 tbsp olive oil
  • 350 g minced meat (beef or lamb)
  • 1 onions, coarsely grated
  • 400 g squash (e.g. butternut), coarsely grated
  • 50 g dried apricots (tart)
  • 1 leek, quartered, sliced
  • 2 dl gluten-free vegetable bouillon (e.g. Coop Free From)
  • 2 tins chopped tomatoes in tomato juice (approx. 410 g each)
  • 1 tsp ground cumin
  • salt and pepper to taste
  • 1 bunch flat-leaf parsley, finely chopped
  • To prepare the lasagne
  • 2 dl lactose-free single cream
  • 2 dl lactose-free crème fraîche
  • 0.5 tsp salt
  • 3 tbsp gluten-free breadcrumbs (Schär, Pain Grati)
  • a little pepper
  • Utensils
  • One ovenproof dish (holding approx. 2 1/2 l), greased

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  • Pasta dough

    Combine the flour with all the other ingredients and knead into a smooth dough. Wrap in clingfilm and leave to rest in the fridge for approx. 2 hours. Quarter the dough, roll out four rectangles to match the size of the dish.
  • To prepare the meat

    Heat the oil in a cooking pot. Brown the mince for approx. 5 mins., reduce the heat. Add the onion, squash, apricots and leek, sauté for approx. 5 mins. Pour in the stock and tomatoes, add the parsley, bring to the boil. Reduce the heat, cover and cook for approx. 30 mins. on a low heat, season.
  • To prepare the lasagne

    Mix the cream with the crème fraîche, season. In alternate layers, fill the prepared dish with the pasta dough, meat and sauce. Top with a layer of sauce and sprinkle the breadcrumbs over the top. Bake for approx. 40 mins. in the centre of an oven preheated to 200°C. Remove from the oven, cover and leave to stand for approx. 5 mins.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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