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Avoca broccoli rabe   squash vegetable lasagne 2 main edit

Broccoli rabe and squash vegetable lasagne

This Avoca recipe is perfect for vegetarians and meat-eaters alike.

Serving: 6-8
Time: 2hrs +
Difficulty: Easy


  • 2 large butternut squashes, peeled, seeded and sliced thickly lengthwise
  • 1kg broccoli rabe or tenderstem broccoli, roughly chopped
  • 4 tablespoons olive oil
  • 500g fresh egg lasagne pasta sheets
  • 800ml béchamel sauce 
  • 250g ricotta cheese
  • 175g Parmesan cheese 
  • 1 lemon, zested
  • 4 fresh sage sprigs, leaves removed and chopped
  • A pinch crushed chilli flakes, more if you like it spicy
  • 15g sea salt
  • 5g freshly ground black pepper


  1. Preheat oven to 170°C/350°F/4.
  2. Roast the squash in the oven with olive oil, salt and pepper until tender.
  3. In a medium-sized pan sautée the broccoli, olive oil and garlic together until tender. Season and set aside.
  4. Mix the ricotta, 125g Parmesan cheese, lemon zest, sage, chilli flakes, salt and pepper in a medium bowl and set aside.
  5. In a large ovenproof baking dish, start the layering of the lasagne. Spread a quarter of the béchamel on the bottom of the dish, top with lasagne sheets, broccoli, squash and ricotta cheese mixture. Repeat the process 2 more times, finishing with pasta sheets then the rest of the béchamel. Scatter the extra Parmesan over the top.
  6. Bake the lasagne for 55-70 minutes until golden and bubbly. Let stand at least 20 minutes before serving. 

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  • For the ultimate béchamel sauce recipe, click here.
  • Have everything at hand when you start to build the lasagne. This will make the assembly quick and easy.
  • This lasagne can be made 2 days in advance and kept in the fridge until you need it. Just bring back to room temperature before baking in the oven.