A hearty vegetarian dish combining earthy mushrooms, sweet butternut squash, and creamy ricotta. Layered with fresh pasta and a rich white sauce, it’s perfect for cosy winter meals.
Preparation time
less than 30 mins
Cooking time
30 mins to 1 hour
Serves
Serves 4–6
Dietary
Vegetarian
By Matt Tebbutt
From Saturday Kitchen
This dish offers a balance of vegetables and dairy, providing a moderate nutritional profile. (Nutri-score)
Equipment
- Large frying pan
- Saucepan
- Mixing bowls
- Whisk
- Rectangular baking dish
£24.49 (available from £24.49)
Ingredients
For the mushrooms and squash
- Olive oil – 2 tbsp, for frying
- Butternut squash – ½, peeled and cut into cubes
- Mixed wild mushrooms – 500g/1lb 2oz, chopped
- Chestnut mushrooms – 100g/3½oz, chopped
- Cooked chestnuts – 150g/5½oz, chopped
- Garlic cloves – 2, crushed
- Fresh thyme – 1 tbsp, chopped
For the spinach and ricotta
- Baby spinach leaves – 200g/7oz
- Ricotta – 250g/9oz
- Parmesan – 100g/3½oz, grated
- Free-range eggs – 1–2, beaten
- Salt and freshly ground black pepper
For the white sauce
- Unsalted butter – 100g/3½oz
- Plain flour – 75g/2¾oz
- Whole milk – 500ml/18fl oz, warm
- Double cream – 200ml/7fl oz, warm
- Parmesan – 150g/5½oz, grated, plus extra for sprinkling
- Fresh nutmeg – for grating
- Salt and freshly ground black pepper
For the lasagne
- Fresh lasagne sheets – 12
- Butter – 25g/1oz, plus extra for greasing
- Parmesan cheese – 100g/3½oz, grated
Method
Prepare the Mushrooms and Squash
- Heat olive oil in a large frying pan.
- Fry butternut squash for 10 minutes.
- Add mushrooms and cook for 3-4 minutes until coloured.
- Add chestnuts, garlic, and thyme. Set aside.
Prepare the Spinach and Ricotta Mixture
- Dry fry spinach in a pan until wilted.
- Drain and finely chop the spinach.
- Mix spinach, ricotta, Parmesan, and eggs in a bowl.
- Season with salt and pepper. Set aside.
Make the White Sauce
- Melt butter in a saucepan.
- Beat in flour and cook for 1-2 minutes.
- Gradually add milk and cream, whisking continuously.
- Boil for a few minutes, then add Parmesan and nutmeg.
- Season with salt and pepper. Set aside.
Assemble and Bake the Lasagne
- Preheat oven to 200C/180C Fan/Gas 6.
- Grease a rectangular baking dish.
- Layer lasagne sheets with prepared mixtures.
- Finish with white sauce and top with Parmesan.
- Dot with butter.
- Bake for 30 minutes.
- Allow to cool slightly before serving.
Nutri-score Health Check
This winter mushroom and squash lasagne scores a Nutri-Score of C. This rating indicates a moderate nutritional profile. The dish contains a good balance of vegetables, providing essential vitamins and fibre. However, the high cheese and cream content increases its saturated fat and calorie levels. The inclusion of butternut squash and mushrooms adds valuable nutrients and antioxidants. To improve the score, consider using whole wheat lasagne sheets and reducing the amount of cheese and cream. Remember, this score has been automatically calculated from the ingredients in the recipe and is only a guide.
Recipe FAQ
- Can I make this lasagne ahead of time? Yes, you can assemble the lasagne a day in advance and refrigerate before baking.
- Is it possible to freeze this lasagne? Yes, you can freeze it either before or after baking. Ensure it’s well-wrapped and thaw completely before reheating.
- Can I use dried lasagne sheets instead of fresh? Yes, but you may need to adjust the cooking time and liquid content slightly.
- What can I substitute for chestnuts? You could use walnuts or pine nuts for a similar texture and nutty flavour.
- Is there a dairy-free alternative for this recipe? You can use plant-based alternatives for the cheese and cream, but the flavour profile will change.
- Can I add meat to this lasagne? While it’s designed as a vegetarian dish, you could add cooked ground beef or sausage if desired.
- What side dishes go well with this lasagne? A simple green salad or garlic bread complements this rich dish nicely.
- How long will leftovers keep in the refrigerator? Properly stored, leftovers should last 3-4 days in the refrigerator.
- Can I use regular button mushrooms instead of wild mushrooms? Yes, though wild mushrooms provide a more complex flavour, button mushrooms will work fine.
- Is there a way to make this recipe gluten-free? Use gluten-free lasagne sheets and ensure your flour for the white sauce is gluten-free.
- Can I use frozen spinach instead of fresh? Yes, just make sure to thaw and drain it well before using.
- What’s the best way to reheat leftovers? Reheat in a preheated oven at 180C/160C Fan for about 20-25 minutes, or until heated through.
