Spinach, mushroom and squash lasagne recipe
Created by The Tesco Recipes team
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
- Takes 1 hr 30 mins
- 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
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Shop ingredientsEach serving contains
- Energy
- 1640kJ 390.0kcal
- Fat
- 13g
- Saturates
- 6g
- Salt
- 1.4g
- Sugars
- 15g
of the Reference intake
Carbohydrate 50.6gProtein 17.5gFibre 7.3g
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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 thegarlicand cook for 2 more minutes.
- Add themushrooms, 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
