Spinach, mushroom and squash lasagne

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Serves: 4

By Edwarlau



  • 2 onion peeled and chopped

  • 2 tbsp olive oil

  • 500g spinach

  • 300ml vegetable stock hot

  • 1.5 nutmeg freshly grated

  • 1kg squash peeled and cut into cubes

  • 2 cloves garlic crushed

  • 75g stilton crumbled

  • 250ml creme fraiche reduced fat

  • 200g chestnut mushrooms chopped

  • 6 fresh lasagne sheets


  1. Heat the oven to 200C/180C fan/Gas Mark 6.
  2. Put the squash in a roasting tin, drizzle with 1 tbsp of olive oil and sprinkle over the nutmeg.
  3. Meanwhile, heat the remaining 1 tbsp of olive oil in a frying pan and fry the onions for 3 minutes over a gentle heat, then add the garlic and cook for 2 more minutes.
  4. Add the mushrooms, and cook for 5 minutes to soften. Spoon in the crème fraîche and pour in the stock, stir and simmer for 15 minutes until the liquid is reduced to a creamy consistency. Season.
  5. Pierce a couple of holes in the bag of spinach and microwave according to the pack instructions. Alternatively, empty into a pan, cover and cook until wilted. Drain in a colander and press to remove excess liquid. Crush the squash with a potato masher.
  6. Spread a thin layer of the mushroom sauce over the base of a large, shallow, oven-proof dish (30x20cm/12x8in) and top with 2 sheets of lasagne. Spoon half the squash over the lasagne. Sprinkle over half the spinach, then half of the remaining mushroom sauce. Top with 2 more sheets of lasagne and repeat the squash and spinach layer. Top with 2 more lasagne sheets and a final layer of mushroom sauce. Sprinkle over both the cheeses.
  7. Cover with greased foil and bake for 20 minutes. Remove the foil and cook for a further 30 minutes, until the topping is golden and bubbling. Serve immediately.

Additional Information

  • Make Ahead

  • squash

  • mushroom

  • cheese

  • Pasta

  • Main Course

  • Vegetarian

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  • 08/09/10 17:36

    Nice meat free alternative to lasagne!