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Winter mushroom and squash lasagne

Prepare
less than 30 mins
Cook
30 mins to 1 hour
Serve
Serves 4–6

The ultimate winter warmer, packed with mushrooms, squash, chestnuts and creamy cheesy spinach layers. Perfect post winter walk!

By Matt Tebbutt

From Saturday Kitchen

Shopping list

Ingredients

For the mushrooms and squash

For the spinach and ricotta

For the white sauce

For the lasagne

Method

  1. To make the mushrooms and squash, heat the oil in a large frying pan and fry the squash for 10 minutes. Add the mushrooms and cook until coloured, this will take 3–4 minutes. Add the chestnuts, garlic and thyme. Set aside.

  2. To make the spinach later, heat a frying pan and dry fry the spinach until wilted. Drain the spinach of any liquid then finely chop. Place the spinach, ricotta, Parmesan and eggs in a bowl and mix together. Season with salt and pepper. Set aside.

  3. To make the white sauce, melt the butter in a saucepan. Beat in the flour and cook for 1–2 minutes. Slowly add the milk and cream and whisk well, making sure the milk is absorbed before adding more. Boil for a few minutes and then add the Parmesan and nutmeg. Season with salt and pepper. Set aside.

  4. To make the lasagne, preheat the oven to 200C/180C Fan/Gas 6 and grease a rectangular baking dish.

  5. Build the lasagne by adding all of the elements to the dish, layer by layer. Finish with some white sauce and top with the Parmesan. Dot with the butter.

  6. Bake for 30 minutes. Leave to cool slightly and then serve.