Spinach, mushroom and squash lasagne

Spinach, mushroom and squash lasagne recipe

51 ratings

See method

  • Serves 6
  • 20 mins to prepare and 1 hr 50 mins to cook
  • 390 calories / serving

Ingredients

  • 1kg squash, peeled and cut into cubes
  • 2tbsp olive oil or walnut oil
  • ¼ freshly grated nutmeg
  • 2 onions, chopped
  • 2 cloves of garlic, crushed
  • 200g chestnut mushrooms, chopped
  • 250ml tub reduced-fat crème fraiche
  • 300ml hot vegetable stock (made up from 1tbsp liquid bouillion)
  • salt
  • ground black pepper
  • 500g spinach
  • 6 sheets fresh egg lasagne
  • 75g stilton cheese, crumbled
  • 50g mozzarella, torn into pieces

Each serving contains

  • Energy

    1640kj
    390kcal
    20%
  • Fat

    13g 19%
  • Saturates

    6g 29%
  • Sugars

    15g 16%
  • Salt

    1.4g 24%

of the reference intake
Carbohydrate 50.6g Protein 17.5g Fibre 7.3g

Method

  1. Heat the oven to 200ºC/180ºC fan/Gas Mark 6.
  2. Put the squash in a roasting tin, drizzle with 1 tbsp of olive oil and sprinkle over the nutmeg. Roast for 30 minutes until soft.
  3. Meanwhile, heat the remaining 1tbsp of olive oil in a frying pan and fry the onions for 3 minutes over a gentle heat, then add the garlic and cook for 2 more minutes.
  4. Add the mushrooms, and cook for 5 minutes to soften. Spoon in the crème fraîche and pour in the stock, stir and simmer for 15 minutes until the liquid is reduced to a creamy consistency. Season.
  5. Pierce a couple of holes in the bag of spinach and microwave according to the pack instructions. Alternatively, empty into a pan, cover and cook until wilted. Drain in a colander and press to remove excess liquid. Crush the squash with a potato masher.
  6. Spread a thin layer of the mushroom sauce over the base of a large, shallow, ovenproof dish (30x20cm/12x8in) and top with 2 sheets of lasagne. Spoon half the squash over the lasagne. Sprinkle over half the spinach, then half of the remaining mushroom sauce. Top with 2 more sheets of lasagne and repeat the squash and spinach layer. Top with 2 more lasagne sheets and a final layer of mushroom sauce. Sprinkle over both the cheeses.
  7. Cover with greased foil and bake for 20 minutes. Remove the foil and cook for a further 30 minutes, until the topping is golden and bubbling. Serve immediately.

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