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Roast butternut squash, spinach and mushroom lasagne
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A hearty vegetarian dish that can also be prepared ahead, making it perfect throughout the year but especially when entertaining at Christmas.
500g butternut squash
1 tbsp olive oil
½ x 15g pack fresh sage, roughly chopped
250g pack portabellini mushrooms, finely chopped
250g chestnut mushrooms, finely chopped
1 clove garlic, crushed
235g bag Waitrose Spinach for Cooking
½ x 300g pack Waitrose Fresh Lasagne
75g Castelli Vegetarian Italian Hard Cheese, grated
25g Cooks’ Ingredients Toasted Pine Nuts (optional)
For the béchamel sauce
½ small onion
3 fresh sage leaves, finely chopped
You can prepare this lasagne in advance. Make to the end of step 8, then leave to cool completely before freezing. Cook for 35-40 minutes from frozen, until piping hot.
Typical values per serving:
This recipe was first published in November 2006.