Lamb and Squash Lasagna

Lamb and Squash Lasagna

SERVES: 4-6 | PREP TIME: 15 min | COOK TIME: 60-80 min

We have swapped the traditional beef for Irish lamb in this comforting autumnal lasagna recipe. The lamb keeps the dish a bit lighter and fresher and it beautifully compliments the delicate flavour and buttery texture of the seasonal squash. 


2 packs 450g lamb mince
1 medium onion
2 garlic cloves
1 400g tin chopped tomatoes
2 tablespoons tomato purée
100ml red wine
1 cinnamon stick
1 bay leaf
1 squash
8 sheets of lasagna
150g grated cheddar/
mozzarella/parmesan cheese
Salt and pepper
For the sauce:
80g butter
80g flour
750ml milk
Half a teaspoon nutmeg


1. Prep your ingredients:

  • Dice the onion and crush the garlic
  • Peel the squash and remove the seeds and pulp then cut into 1cm slices

2. Cook the garlic and onion gently for 3-4 minutes in a large saucepan.

3. Then increase the heat and brown the lamb mince for 4-5 minutes. Season with salt and pepper and add in the red wine. Cook for a couple of minutes and then add in the tin of tomatoes and another half tin of water followed by the tomato purée, cinnamon stick and bayleaf.

4. Simmer for 30 minutes partially covered with a lid, stirring occasionally. When the liquid has reduced, take it off the heat and leave to cool a little while you make the white sauce.

5. Melt the butter in a saucepan and stir in the flour. Gradually stir in the milk until the sauce starts to thicken. Season with the salt, pepper and nutmeg and simmer very gently for 3-4 minutes making sure it doesn’t stick to the bottom.

6. To assemble the dish, put a layer of the lamb sauce at the bottom of an ovenproof dish followed by a layer of lasagna sheets and half the squash slices. Spoon over half the sauce and then repeat the process finishing with a layer of sauce.

7. Scatter the cheese over the top and cook in the oven for 30-40 minutes until golden and bubbling. Cool for at least 20 minutes then serve with a green salad and fresh crusty bread.