Ready Steady Market Recipe - Swede Open Lasagne

GwenYoung • October 19, 2026

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The food partnership steering group took on a Ready Steady Cook challenge this month.  The plan was for us to all purchase ingredients at St Chads market and create a dish.  Here is how Gwen created this Swede Open Lasagne


Here's What was Purchased

3 small swedes

A pack of Mature Cheddar Spread

A bag of onions

A pack of No-pre-cook lasagne sheets

Some veg stock powder

Some Dijon Mustard




  • Our shopping haul

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  • Making your Open Lasagne

    You can use other veg such as squashes and sweet potatoes

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  • Chop Some onion and some garlic

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  • Puree the Roaseed Swede with the stock and the onions

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  • Spreading the lasagne with cheese

    Don't worry they will cook in the sauce in the oven

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  • Layer up the lasagne sheets with the Swede puree

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  • Serve with a green salad if you like

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1-2 teaspoons of Rapeseed oil/any flavouless oil

1 clove of garlic (crushed)

1 medium onion (chopped)

1 teaspoon dried herbs/dried sage

½ teaspoon grated nutmeg (optional)

750g butternut squash

750ml Vegetable stock (or enough veg stock cubes/veg bullion to make this volume)

Salt and Pepper

Approx. 8 dried lasagne sheets (the no-pre-cook variety)

Some form of spreadable cheese - we used spreadable cheddar but you could use mascarpone

Grated cheese for the top

  • Preheat your Oven to 200C Fan/210C/Gas Mark 7
  • Chop the approx 750g of swede/squash into 1-2 cm cubes - no need to peel the squash but do peel if using swede
  • Drizzle with oil and season
  • Pop on baking trays and set your timer for 18 minutes - if you have an air fryer you can roast the squash or swede in there for approx 20 mins at 190C
  • Chop onion and soften for 5 minutes in a large saucepan with a tiny amount of oil
  • Chop 1 garlic clove and add in with the onion for the last minute
  • Grate I/2 teaspoon of nutmeg (optional) into the onion pan and stir in 1 teaspoon dried herbs. Pour in the stock and reduce to a simmer
  • Spread the cheese onto lasagne sheets
  • When the timer goes, get butternut squash from the oven and pop into the stock. Turn off the heat on the pan
  • Reduce the oven temp to 180C Fan, 190C, Gas 6
  • Grate the cheese if needed
  • Whizz up the saucepan contents to make a sauce.
  • TASTE AND SEASON the sauce with salt and pepper
  • Pour some sauce into the oven safe frying pan or flat casserole dish or a frying pan which you know can do into the oven then do a layer of lasagne sheets with the mascarpone side face down.
  • Continue to layer finishing with sauce
  • Sprinkle with all the grated cheese
  • Pop in the oven with a foil lid for 15 mins , then remove foil and cook for a further 10 mins
  • Serve with a green salad and crusty bread to dip into the sauce.