Vegetarian Recipes

tasty vegetarian (& some seafood) recipes

Butternut Squash, Spinach & Mushroom Lasagne

December 5th, 2007 · 1 Comment

My sister gave us a pair of homegrown, slightly hen-pecked squashes this weekend. Whether the culprit was Dolores, Fifi, Jolene or Daphne, we’ll never know.

Blake with his 7

Roj Blake models the ‘Item du jour’ in rebel chic. A bat-winged action-jerkin with ruched cuffs, peek-a-boo neckline and casual below-paunch cummerbund. Generously tailored in easy-care non-shrink chantilly, this garment offers multi-season comfort both in and out of hyperspace. Here Blake has chosen to match it with a fetching pair of velvet bell-bottom slacks, although when in romantic mood he often prefers to wear it on its own.

Available in 4 striking shades of cappuccino from all good boutiques and George at Asda. 39 Galactic Credits.

Preparation time: 20 minutes
Cooking time: 1 hour
Skill level: Medium
Serves: 2 – 4

Ingredients

  • butternut squash – 600g
  • spinach – 250g
  • mushrooms – 400g – chopped
  • lasagne – 6 sheets
  • fresh sage – 8g
  • garlic – 2 cloves – crushed
  • parmesan – 75g – grated
  • olive oil
  • pine nuts – palmful (optional)

For the sauce:

  • milk – 300ml
  • 1 small onion
  • butter – 25g
  • flour – 30g
  • fresh sage – 3 leaves – finely chopped

Butternut Squash, Spinach & Mushroom Lasagne

Preheat the oven to 200C (gas mark 6)

Peel, halve and de-seed the squash and cut into thin (5mm) half-moon slices. Place on a baking tray, sprinkle with the roughly chopped sage and drizzle with olive oil. Mix together and place in the oven for 25 minutes until soft.

Start the sauce by putting the sage and quartered onion into the milk, bring to a simmer, remove from the heat and set aside for 10 minutes to infuse.

Lightly fry the onions for 6-8 minutes until soft, season and set aside.

Wash the spinach, place in a large saucepan, cover and cook for 2-3 minutes until wilted.

To finish the sauce, melt the butter in a small pan, stir in the flour to create a roux and slowly pour in the milk through a sieve (to remove the onion and sage). Whisk and simmer for 3-4 minutes.

Now construct your lasagne in a suitable dish. Layer the ingredients in which ever way takes your fancy making sure to save some of the sauce and cheese for the top.

Loosely cover with tin foil and cook in the oven for 25-30 minutes. If using pine nuts, add these after 10 minutes.

Serve, etc.

Verdict: This was quite time consuming for a weekday meal but well worth the hour and a half it took to make. The pine nuts are a good option.

Drink: Tea, water, juice … anything but booze.

Entertainment: ‘Beetlejuice’ on DVD, swiftly followed by ‘Blake’s 7’, series 1, episode 3. Blake teleports down to Cygnus Alpha, Avon sneers, Jenna changes her top, the set wobbles and Brian Blessed overacts. Cracking good stuff. Looking forward to the next 48 episodes.

Tags: cheese · Main Course · Vegetarian

1 response so far ↓

  • 1 Anonymous // Apr 8, 2011 at 6:19 pm

    Your recipe was very hard to follow as we didn’t know what to do with the garlic, the mushrooms, the onions or the cheese as you didn’t say and it was very misleading.

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