Butternut Squash and Goats Cheese Lasagne


  • 1 medium sized butternut squash
  • 200g goats cheese
  • 300ml cheese sauce
  • 6 lasagne sheets
  • Thyme
  • Olive oil
  • 100g Florette Power of Plants Rocket & Kale salad
  • 30ml Olive oil
  • 10ml Lemon juice
  • Salt and pepper


  1. Peel and cut the butternut squash in half and remove the seeds.
  2. Slice the squash into 1 cm thick pieces and lay on to an oven proof dish, sprinkle with the thyme, olive oil, salt and pepper. Bake in a medium hot oven until soft.
  3. Re-heat the cheese sauce up in a pan or microwave.
  4. In an oven proof dish spoon 100ml of the cheese sauce and place 2 lasagne sheets on top.
  5. Layer half of the butternut squash on top of the sheets and sprinkle 50g of the goat’s cheese on top.
  6. Place 2 lasagne sheets on top and spoon over 100ml of the cheese sauce.
  7. Layer in the remaining butternut squash and 50g of the goat’s cheese.
  8. Place the remaining lasagne sheets on top, then spoon over the remaining cheese sauce and sprinkle over the goat’s cheese.
  9. Bake in a medium hot oven until golden and a knife passes easily through the pasta sheets.


  1. Whisk together the olive oil and lemon juice, season with the salt and pepper.
  2. Toss the Florette Rocket & Kale leaves in the lemon dressing before serving.