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Food & Drink Wild Mushroom and Butternut Squash Lasagne Recipe

23:35  13 april  2022
23:35  13 april  2022 Source:   goodhousekeeping.com

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This rich and tasty vegetable lasagne is crammed full of wild mushrooms and butternut squash with a pesto flavoured sauce.

A saucy vegetable-based alternative to a traditional lasagne. If catering for vegetarians, omit the pancetta and swap the Parmesan for vegetarian hard cheese instead (making sure to check your pesto is vegetarian-friendly too). © Oscar Hather - Hearst Owned A saucy vegetable-based alternative to a traditional lasagne. If catering for vegetarians, omit the pancetta and swap the Parmesan for vegetarian hard cheese instead (making sure to check your pesto is vegetarian-friendly too).

Yields: 6 servings

Prep Time: 20 mins

Process Time: 1 hour 5 mins

Total Time: 1 hour 25 mins

Calories per Serving: 502

Ingredients

  • 500 g

    butternut squash, peeled, deseeded, and cut into 1cm slices

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  • 2

    garlic cloves, crushed

  • 75 g

    cubed smoked pancetta

  • 400 g

    wild mushrooms, large ones torn

  • 2 tsp.

    vegetable oil

  • 150 g

    dried lasagne sheets

For the pesto sauce
  • 50 g

    butter

  • 50 g

    plain flour

  • 750 mL

    milk

  • 150 g

    fresh basil pesto

  • 50 g

    Parmesan, finely grated

Directions

  1. Preheat oven to 200ºC (180ºC fan) mark 6. Put the butternut squash, garlic, pancetta and mushrooms in a large roasting tin, drizzle with oil and mix together with your hands. Cook in the oven for 30min until the butternut is tender. Reduce oven to 180ºC (160ºC fan) mark 4.
  2. Meanwhile make the pesto sauce. Melt butter in a medium pan over medium heat. Stir in flour and cook for 1min. Remove pan from heat and gradually add the milk, beating well after each addition, until you have a smooth sauce. Return to heat and cook, stirring constantly, until thickened (it will need to boil). Stir in the pesto and check seasoning. Remove from heat, then lay clingfilm directly on the surface to prevent a skin forming, set aside until needed.
  3. To assemble, spoon 1/3 of the roasted butternut mixture into a 2 litre ovenproof serving dish and arrange 1/3 of the lasagne sheets on top. Spoon 1/3 of the pesto sauce over the top. Repeat layering twice more with remaining butternut mixture, lasagne sheets and sauce, finishing with a final layer pesto sauce and the grated Parmesan.
  4. Cook in the oven for 30-35min or until golden. Serve with salad, if you like.

Per serving:

  • Calories: 502
  • Protein: 17g
  • Total fat: 30g
  • Saturates: 12g
  • Carbs: 40g
  • Total sugars: 11g
  • Fibre: 5g

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