So, I’ll admit this lasagne is a bit of a labour of love. There’s quite a bit of prep that needs doing before you can assemble the lasagne but it is totally worth it.
I obviously decided to make this on a weeknight which I only regretted a tiny bit and had fully gotten over by the time I’d taken my first bite of cheesey pasta laden goodness.
Will got back late and polished off two servings which was the final seal of approval. Win.
Start off with a butternut squash chopped into small chunks and baked until soft. Cook up some mushrooms and spinach and mix the spinach with ricotta and salt and pepper. The squash goes into a creamy sauce with a little nutmeg and then it’s all layered into a baking dish with mozzarella and topped with cheddar and parmesan.
This recipe makes enough for six big servings. We’ll be taking this for lunch and freezing some for another night which I’m pretty excited for. One of my favourite things is getting to relive a delicious meal a few weeks after I originally ate it.
A creamy butternut squash sauce is layered with spinach, mushrooms and four cheeses (ricotta, mozzarella, cheddar and parmesan) between lasagne sheets.
- 1 large Butternut Squash
- 4 Portobello Mushrooms sliced (this was what I had on hand but you could sub any mushrooms)
- 250g Baby Spinach
- 10 Dry Lasagne Sheets
- 250g Ricotta
- 50g Butter
- 1 Onion
- 2 cloves Garlic chopped
- 30g Flour
- 950 ml Milk
- 1/2 tsp Nutmeg
- 500g Mozzarella sliced
- Handful Cheddar Cheese grated
- Handful Parmesan Cheese grated
- Olive Oil
- Salt and Pepper
- Preheat the oven to 200°C. Chop the butternut squash into small pieces. Place on a baking tray with some olive oil and salt and pepper and place in the oven for about 20 minutes or until it's soft enough to mash with a fork.
- While the squash is cooking heat a tablespoon of oil over a medium heat and add the mushrooms. Cook for 5 minutes until they're soft then remove them from the pan and set aside. Add the spinach. Wait for another 5 minutes for the spinach to wilt and then tip into a bowl and mix with the ricotta and a little salt and pepper. Set aside.
- In the same pan heat a little more olive oil with the butter. Add the onions and garlic and allow to soften for a few minutes. Tip in the flour and then whisk for a few minutes. Add the milk and bring to the boil, add the nutmeg, then allow to thicken. Once you've taken the butternut squash out of the oven, mash it with a fork. When the sauce has thickened add the mashed butternut squash and mix thoroughly. Turn the oven down to 180°C.
- Now you're ready to assemble your lasagne! Spread a little of the butternut squash sauce at the bottom of your baking dish then add a layer of lasagne sheets followed by some spinach and ricotta, mushrooms, mozzarella more sauce and lasagne sheets. Repeat the process until you've used up all the ingredients. I got three layers out of the ingredients. Make sure you leave enough sauce to cover the top of the lasagne then sprinkle on a final layer of mozzarella, the cheddar and parmesan. Put the lasagne in the oven and bake for 20 minutes then switch to grill and leave until the top is lovely and brown.