Butternut squash, spinach and mushroom lasagne


  • 300g fresh lasagne sheets
  • 1 medium butternut squash
  • 1 tablespoons olive oil
  • 250g chestnut mushrooms, sliced
  • 250g fresh spinach
  • 2 garlic cloves, crushed
  • 100g goats' cheese, grated
  • + 9 more ingredients
    • 25g goats' butter
    • 25g plain flour
    • 30g Parmesan cheese (optional)
    • 25g pine nuts
    • 50ml goats' milk
    • ½ onion
    • 5 sage leaves
    • 10 fresh sage leaves
    • 30g goats' butter

1. Pre-heat the oven to 200C / gas 6. 2. Peel and chop the butternut into 2cm pieces. Place onto a baking tray, drizzle over the olive oil sprinkle over the sage and bake for about 25 minutes until soft and golden. 3. Meanwhile, make the bechamel. Pour the milk into a saucepan add the onion and...

View full recipe at SpringPad


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