![Butternut Squash, Spinach and Mushroom Lasagna [vegetarian] by The Flexitarian](https://theflexitarian.co.uk/wp-content/uploads/2013/12/butternut-spinack-mushrooms-lasagna-600.jpg)
Vegetarian lasagna gets an autumnal makeover in this butternut squash, spinach and mushroom lasagna.
The addition of goat cheese and béchamel sauce gives a delicious creamy taste.
The béchamel sauce is quite thick so you do need to pre-boil the lasagna sheet to ensure the pasta is well cooked.
Enjoy this lasagna with some warm ciabatta bread and a crunchy green salad.
Butternut Squash, Spinach and Mushroom Lasagna [vegetarian]
Vegetarian lasagna gets an autumnal makeover in this butternut squash, spinach and mushroom lasagna.
Equipment
Disclaimer: the equipment list above includes affiliate links to products I use and like.
Watch How To Make This Recipe
Ingredients
- 1.5 kg large butternut squash
- 450 g chestnut mushrooms
- 200 g young spinach
- 3 large garlic cloves
- 300 g goat cheese
- 12 lasagne sheets
- 1 litre semi skimmed milk
- 80 g butter
- 80 g plain flour
- 4 Tbsp fresh rosemary leaves – chopped
- 75 g vegetarian parmesan style cheese
- nutmeg
- olive oil
- salt & pepper
Instructions
- Preheat the oven to 200°C/400°F/Gas 6.
- Peel the butternut squash. Remove seeds and cut in 1 cm dice.
- Put the butternut squash dice on a large roasting tray. Toss with the chopped rosemary in some olive oil.
- Roast for 30-40 mins until golden and soft. Once cooked, remove from the oven. Season to taste and leave on the side.
- In the meantime put some olive oil in a large frying pan. Add the crushed garlic and fry for a few minutes. Add the chopped mushrooms and sauté until soft.
- Once the mushrooms are cooked, mix in the spinach and cook until leaves have wilted.
- Add the goat cheese cut in small chunks to the spinach and mushrooms mixture. Blend well and cook until goat cheese has melted slightly. Season to taste. Leave on the side until ready to use.
- Make the béchamel sauce in a separate saucepan. Melt the butter and stir in the flour. Cook the mixture for a minute or so. Add the milk little by little stirring well to avoid lumps. Bring the mixture to the boil, stirring constantly. The sauce will thicken and become glossy. Season to taste with nutmeg, salt and pepper. Leave on the side until ready to use.
- Boil some water in a large saucepan and pre cook the lasagna sheets.
- When ready to assemble the lasagna, put some béchamel sauce at the bottom of a lasagna dish (approx. 33 x 26cm).
- Add one layer of lasagna sheets topped by 1/3 spinach mixture 1/3 butternut squash and 1/4 béchamel sauce. Repeat layering 2 more times. Finish off with an additional layer of lasagna sheets covered with the rest of the béchamel sauce. Make sure all the pasta is covered so it does not get dry while cooking. Sprinkle with grated parmesan.
- Cook in the oven at 200°C/400°F/Gas 6 for 25-30 mins until the top is crisp and brown. Pasta should feel tender when pierced through with a knife.
- Leave to rest for 5-10 mins on the side before serving.
Nutrition
Serving: 250gCalories: 437kcalCarbohydrates: 65gProtein: 21gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 25mgSodium: 332mgPotassium: 1188mgFiber: 6gSugar: 7gVitamin A: 22753IUVitamin C: 46mgCalcium: 310mgIron: 4mg
Find this recipe online:
Butternut Squash, Spinach and Mushroom Lasagna [vegetarian]
https://theflexitarian.co.uk/recipe-items/butternut-squash-spinach-mushroom-lasagna-vegetarian/
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