Galit turned up with the ingredients and I had to make the recipe. It was ok but not great. Next time I'd certainly make my own cheese sauce.
- Preheat oven to 200° C
1/2 butternut squash (~500 grams), peeled and diced
- Place squash in bowl,drizzle with oilive oil,toss to coat.
- Place on baking sheet,preferably lined with parchment paper or foil.
- Roast until tender (~30 minutes)
250 grams Spinach
- Rinse the spinach in a bowl of cold water and drain in a colander.
- Transfer to a pot place over medium-high heat, cover, and cook, stirring once until the spinach is wilted and tender (3 to 5 minutes).
- Transfer to a colander and press with the back of a spoon to extract the water, or place the spinach in a potato ricer to press out the excess water. Transfer the spinach to a clean dish towel, fold the towel over the spinach, and press to blot out more moisture. Coarsely chop the spinach and set aside. You should have 1½ to 2 cups.
250 grams Mushrooms
- Sauté mushrooms in butter until browned.
- Remove from heat.
- Drain off liquid
350 grams Commercial Four cheese sauce
- In a medium bowl, combine the cooked spinach and mushrooms with 1/4 cup of the cheese sauce and set aside.
1 teaspoon coarse salt
1/4 teaspoon freshly grated nutmeg
- add to the remaining cheese sauce
125 grams Lasagne noodles
- Cook the lasagne noodles (Fresh noodles ~3 minutes; dried noodles ~8 minutes)
- Place noodles in colander and rinse under cold water.
- Lightly dab with paper towels to remove excess water from pasta.
- In a 20x20cm baking dish or pan place alternating layers of cheese sauce, lasagne noodles, squash, and spinach/mushroom mixture ensuring the top and bottom layers are cheese sauce.
- Bake until golden and bubbling (~30 minutes).
- Remove from the oven and let stand for 15 minutes before serving.
- Cut into squares to serve.