Butternut Squash Lasagna

This is a firm HEX favourite.  A one hundred percent perfect post training dinner.  Packed full of protein as well as good quality carbs.  

The parmesan cheese isn't necessary but a small about on the top to make the crust golden brown is well worth it.

It requires some effort but well worth it.  It's a great Sunday meal prep dish.  Make a big one and you can save it for lunches and dinners throughout the working week.


  • High Protein
  • Low Carb
  • Meal prep storage 
  • Post Workout nutrition


  • 1 tbsp olive oil OR Coconut oil
  • 2 onions, diced
  • 500g beef mince (look for grass fed or lean)
  • 250g chestnut mushrooms, sliced
  • 350g chopped tomato (mascarpone sauce optional)
  • 6 leaves of sage, roughly chopped
  • 100g baby leaf spinach
  • 1 pack butternut squash lasagne sheets (sold in Sainsbury's - genius!)
  • 25g parmesan cheese (optional)


  • Preheat the oven to 200°C/gas mark 6. Heat the oil in a large frying pan.  Throw in diced onions. Add mince and fry until browned all over.  Add mushrooms and cook for 5-6 mins.
  • Pour 75% of the tomato (and mascarpone sauce) into the frying pan.  Add the spinach and sage.
  • Once cooked add a into an over proof dish and then cover with a layer of butternut squash lasagne sheets. Repeat this until the mix is used up.  Make sure the butternut squash is the final layer.
  • Top with the remaining tomato sauce and top with parmesan cheese (optional). 
  • Bake in the oven for approximately 50 minutes until a golden brown crust has formed.


  • Per 100g Serving
  • Calories - 355kcal
  • Fat - 14.1g
  • Carbs - 18.7g
  • Protein - 35g