Butternut, Lentil and Mascarpone Lasagne

Etienne requested Tiramisu for dessert on Father’s Day and I had a whole tub of mascarpone left that I wanted to use for our meat-free supper last night.  So, I did what I do best:  I googled.  We often make recipes off Taste and yesterday they once again had just the thing for me: a lasagne.

Then I did the other thing I do really well: I fiddled with the recipe.  You can leave the mascarpone out altogether or replace it with sour cream or even make a normal white sauce.

The kids also enjoyed it as I also know that we can offer our kids pretty much anything

  • covered in cheese and
  • that is dressed up as “Garfield Lasagna”

Butternut, Lentil and Mascarpone Lasagne


  • Coconut or olive oil
  • 1 chopped onion
  • 2 garlic cloves, crushed
  • 1 medium butternut, peeled and cut into blocks
  • 1 cup of red lentils, rinsed
  • 1 cup of water
  • 1 cup of stock
  • 2 cans of chopped tomatoes
  • 1 x 250 g tub of mascarpone
  • lasagne sheets
  • grated mozzarella


Preheat the oven to 180 degrees

Fry onion and garlic for 5 minutes and add the lentils, butternut, stock, water and tomatoes.

Bring to the boil, turn heat down and simmer for 25 minutes.  If it looks a little dry, add some water.  It needs to stay a little juicy so the lasagne sheets have some fluid.

Pack a layer of lasagne sheets, spoon over half the mixture and dot with a third of the mascarpone, top with another layer of lasagne, mixture and mascarpone and top with another layer of sheets.  Then dot the last third of mascarpone on top of the final layer and cover with mozzarella.

Bake for 30-40 minutes or until the cheese is nice and brown.  Let it rest for a few minutes before slicing.