Winter mushroom and squash lasagne
The ultimate winter warmer, packed with mushrooms, squash, chestnuts and creamy cheesy spinach layers. Perfect post winter walk!
Ingredients
For the mushrooms and squash
- 2 tbsp olive oil, for frying
- ½ butternut squash, peeled and cut into cubes
- 500g/1lb 2oz mixed wild mushrooms, chopped
- 100²µ/3½´Ç³ú chestnut mushrooms, chopped
- 150²µ/5½´Ç³ú cooked chestnuts, chopped
- 2 garlic cloves, crushed
- 1 tbsp chopped fresh thyme
For the spinach and ricotta
- 200g/7oz baby spinach leaves
- 250g/9oz ricotta
- 100²µ/3½´Ç³ú Parmesan, grated
- 1–2 free-range eggs, beaten
- salt and freshly ground black pepper
For the white sauce
- 100²µ/3½´Ç³ú unsalted butter
- 75²µ/2¾´Ç³ú plain flour
- 500ml/18fl oz whole milk, warm
- 200ml/7fl oz double cream, warm
- 150²µ/5½´Ç³ú Parmesan, grated, plus extra for sprinkling
- grating fresh nutmeg
- salt and freshly ground black pepper
For the lasagne
- 12 fresh lasagne sheets
- 25g/1oz butter, plus extra for greasing
- 100²µ/3½´Ç³ú parmesan cheese, grated
Method
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.
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.
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.
To make the lasagne, preheat the oven to 200C/180C Fan/Gas 6 and grease a rectangular baking dish.
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.
Bake for 30 minutes. Leave to cool slightly and then serve.
