Roast Butternut Squash and Wild Mushroom Lasagne
Roast Butternut Squash and Wild Mushroom Lasagne

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
5 from 1 vote
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Main Course
Roast Butternut Squash and Wild Mushroom Lasagne Aisling Larkin
Prep Time: 20 minutes
Cook Time: 40 minutes
Servings: 6


  • 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


  • 50 g butter
  • 50 g flour
  • 1 heaped tsp dijon mustard
  • 500 ml milk
  • 250 g grated vintage gruyere
  • 6/8 fresh lasagne sheets


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.

One Response

  1. 5 stars
    I love Aisling Larkins style of cooking,and her passion for food. Can’t wait to try this butternut squash and Wild mushroom lasagne. Well done Aisling.Betty.

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