2018 KEEN YOUNG COOK FINALIST: EVIE LOVETT

Roast Butternut Squash, Spinach and Mushroom Lasagne

I chose this recipe because it includes a healthy balance of all sections of the Eat well guide containing the pasta for carbohydrates, milk and cheese for dairy and protein, butter for fat, spinach, mushrooms and squash for vegetables, nuts for protein.  

 

The butternut squash and spinach gives the dish a vibrant colour. This recipe is so delicious my family and I really love it – it is colourful, tasty and has such a range of different textures, from creamy cheese to firm mushrooms and al dente pasta.

Ingredients

  • 1 medium butternut squash

  • 1 tablespoon olive oil

  • 10 fresh sage leaves

  • 30g butter

  • 250g chestnut mushrooms

  • 2 garlic cloves

  • 250g fresh spinach

  • 100g wobbly bottom farm goats cheese

  • 25g pine nuts        

 

For the Béchamel Sauce:

  • 350ml skimmed milk

  • ½ onion

  • 5 sage leaves

  • 25g butter    

  • 25g plain flour        

 

Lasagne Sheets (300g):

  • 200g 00 flour

  • 2 free range eggs

Method

1. Pre-heat the oven to 200 C / Gas 6.

 

2. Peel and chop the butternut into 2cm pieces. Place onto a baking tray, drizzle over the olive oil sprinkle over the 10 fresh sage leaves. Bake for about 25 minutes until soft and golden, then reduce the heat to 190 C / Gas 5.

 

3. Meanwhile, begin the béchamel. Pour the milk into a saucepan, add the onion and 5 sage leaves, bring to a simmer then remove from the heat and leave to infuse for 10 minutes.

 

4. In a large frying pan melt 30g butter and cook the mushrooms until soft, then add the garlic and spinach and continue cooking until the spinach has wilted. Remove from the heat and set to one side.

 

5. To finish the béchamel, strain the milk into a jug. Now melt the 25g butter over a low heat then stir in the flour to form a paste. Slowly pour in the milk, stirring continuously, until you have a smooth white sauce. Season and pour in any juices from the mushroom and spinach. Set to one side.

 

6. Preheat the oven to 190 C / Gas 5.

 

7. To assemble the lasagne spread 2 tablespoons of the béchamel into the base of a small ovenproof dish about 15x20cm. Place a layer of lasagne sheets on top. Now add another 2 tablespoons of béchamel followed by 1/2 of the mushroom mixture, 1/2 of the butternut and 1/4 of the goat's cheese. Repeat     these layers again finishing with a layer of lasagne and the remaining béchamel sauce. To finish crumble over the last of the goat's cheese, Pine nuts.

 

8. Cover loosely with tin foil and bake for about 30 minutes, removing the     tin foil halfway through until hot, bubbly and golden.

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