Main Course
Roast Butternut Squash and Wild Mushroom Lasagne
Indulge in layers of rich, creamy butternut squash and earthy wild mushrooms embraced by perfectly baked lasagne sheets for a twist on a classic comfort dish
Ingredients
- 1 butternut squash
- 2 tbsp olive oil
- 2 medium/large onions
- 1 tbsp oil
- 1 tbsp butter
- 250 g fresh spinach
- Smoked sea salt and black pepper
- 300 g mushrooms mix of chestnut and exotic Irish-produced mushrooms
Bechamel
- 50 g butter
- 50 g flour
- 1 heaped tsp dijon mustard
- 500 ml milk
- 250 g grated vintage gruyere
- 6/8 fresh lasagne sheets
Method
Butternut Squash:
- Cut the squash in half lengthways. Scoop out the seeds, rinse and roast separately.
- Drizzle over oil, season well with smoked sea salt and pepper and roast for 45 minutes - 1 hour until tender.
- Dice the onions. Cook them in oil and butter low and slow in a pan for 30 minutes until golden, caramelised and sweet.
- Slice the mushrooms finely and fry in oil over high heat. Set aside.
- Wilt the spinach in a little hot water in a pan, drain, squeeze out any excess water and set aside.
Make the béchamel sauce:
- Melt the butter in a pan, stir in the flour and cook out for a minute until dry and grainy. Slowly whisk or stir in the milk little by little until it is absorbed.
- Stir in the greater cheese. Taste and season well with salt and pepper.
To assemble:
- Line the base of the dish with a little sauce. Spoon in the roast squash, then sprinkle over 1/2 the mushrooms, 1/2 the spinach and 1/2 the onions.
- Layer on the sheets of lasagne, spoon more sauce on top, and repeat the vegetable layer. This can be done in 2 or 3 layers.
- Finish on a layer of creamy sauce and garnish with grated cheese.
- Bake in the oven for 35-45 minutes.
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