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 - Macknade Fine Foods
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Autumn Vegetable Lasagne

This lasagna is so good, you won't miss the meat one bit!

2 hours to prepare
Serves 8
Print Recipe


This recipe is extremely versatile and you can use any squash, pumpkin or potato that you can get your hands on.

  • For the lasagne
  • 6 sweet potatoes
  • 1 medium pumpkin
  • 1 medium patty pan
  • olive oil
  • 3 sprigs of thyme
  • 5 sage leaves
  • 1 knob of butter
  • 50ml water
  • 3 fennel bulbs
  • lasagna sheets
  • 150g gruyere
  • 75g parmesan
  • 2 tsp cayenne pepper
  • Salt & pepper
  • For the béchamel
  • 150g butter
  • 8 tbsp flour
  • 2 heaped tbsp dijon mustard
  • 1.25l milk


This makes a load of lasagna so if you have any left over, portion it up and pop it in the freezer.

  1. For the lasagne
  2. Peel, deseed and chop the sweet potato, pumpkin and patty pan into cubes.
  3. Add the chopped root vegetables to a baking pan along with the oil, thyme, sage and some salt & pepper and bake at 180 degrees C until soft, for around 30 minutes.
  4. Prepare the fennel by removing the outer layer and thinly slice.
  5. Melt some butter in a pan and add the fennel, salt & pepper and 50ml of water.
  6. Put on the lid and braise on a low to medium heat for 25 minutes, until cooked.
  7. For the béchamel
  8. Melt the butter in a pan, then add the flour and dijon and whisk until all the flour has been absorbed by the butter.
  9. Slowly add the milk whilst quickly whisking.
  10. Raise the heat, bring the mixture to a boil and continue to whisk until the mixture thickens, then take off the heat.
  11. I advise not adding any seasoning to your béchamel as the seasoning & the cheese this can make the lasagne a little too salty.
  12. Now you can construct your lasagne.
  13. First, spread a third of the sauce on the bottom of a (roughly) 35 x 25cm over proof dish, then cover this in a layer of lasagne sheets.
  14. Next add half the sweet potato and squash mixture, followed by half the fennel.
  15. Repeat the process once more - sauce, lasagne sheets then vegetables.
  16. Finish off the rest of the béchamel sauce, then top with your gruyere, parmesan and a sprinkling of cayenne pepper.
  17. Bake for 35 minutes at 180 degrees C, until golden.
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