Recipe | Vege
Roasted Squash Lasagne (Steven Thomas)

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.