Email the ingredients

Please enter a valid email address
Terms of Use. We will send you an email containing the ingredients list and method for this recipe as well as a link to access it on Tesco Real Food. This service involves no registration or subscription.
You should receive an email shortly.
Add this recipe to your binder

Please log in to add this recipe

This recipe is in your binder

Go to binder
Share this recipe

Spinach, mushroom and squash lasagne recipe

84 ratings

An autumn version of a family favourite, our spinach, mushroom and squash lasagne recipe makes the most of seasonal ingredients, layered with an umami-packed mushroom sauce, Stilton and mozzarella. This recipe can be made a day ahead and kept in the fridge until ready for roasting. 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

Heat the oven to 200ºC/180ºC fan/Gas Mark 6.
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.
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.
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.
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.
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.
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.

See more vegetarian recipes