Butternut squash, mushroom and chestnut lasagne

Name: Butternut squash, mushroom and chestnut lasagne | Asda Good Living
Total time: 1 h 40 min
Yield: 6
Cuisine: British
Ingredients: ½ butternut squash, halved lengthways, deseeded and finely sliced (approx 600g); 2½ tbsp olive oil, plus optional extra; 2 Asda Extra Special Echalion Shallots, peeled and finely sliced; 400g chestnut mushrooms, sliced; 4 garlic cloves, finely sliced; 150g sliced curly kale; 180g Merchant Gourmet Cooked Whole Chestnuts, crumbled; 1 tsp dried sage or 10g fresh sage, leaves picked; 30g unsalted butter; 50g plain flour; 650ml milk; a few large pinches of finely grated whole nutmeg (or use ground); 150g cheese, mix of mature cheddar and blue cheese, grated; 200g dried lasagne sheets; 15g hard cheese, finely grated

The Italian classic gets a winter veggie remake into a comforting crowd pleaser.

By Asda Good Living,23rd October 2024

Cook: 1 Hour 40 Mins

Serves: 6

Price: £1.56 per serving

Nutritional Information

Each 289g serving contains

Energy
2092kj
505kcal

25%

Fat
22.5g

High
32%

Saturates
11.7g

High
59%

Sugars
6.1g

Low
7%

Salt
0.85g

Low
14%

of your 5-a-day

of your reference intake.
Typical energy values per 100g:
724kj/173kcal

Ingredients

½ butternut squash, halved lengthways, deseeded and finely sliced (approx 600g)

2½ tbsp olive oil, plus optional extra

2 Asda Extra Special Echalion Shallots, peeled and finely sliced

400g chestnut mushrooms, sliced

4 garlic cloves, finely sliced

150g sliced curly kale

180g Merchant Gourmet Cooked Whole Chestnuts, crumbled

1 tsp dried sage or 10g fresh sage, leaves picked

30g unsalted butter

50g plain flour

650ml milk

a few large pinches of finely grated whole nutmeg (or use ground)

150g cheese, mix of mature cheddar and blue cheese, grated

200g dried lasagne sheets

15g hard cheese, finely grated

Method

Preheat the oven to 200°C/180°C fan/gas 6. Spread the butternut squash slices on 2 baking trays. Drizzle with 1 tbsp oil; season and roast for 20 mins.

Gently fry the shallots in ½ tbsp oil in a large frying pan over a medium-low heat until softened, then set aside in a bowl. Add ½ tbsp oil to the pan and return to a high heat. Add ½ the mushrooms and garlic, frying until any water evaporates and they start to colour. Repeat with the remaining oil and mushrooms, then add to the shallots.

Blanch the kale in boiling water for 1–2 mins, drain, run under cold water then squeeze out any excess. Add to the mushroom mixture with the chestnuts and ½ tsp dried sage or 5g fresh chopped sage; stir to combine and season.

Melt the butter in a saucepan over a medium heat. Stir in the flour for 1 min. Slowly pour in the milk and stir constantly until thickened. Remove from heat; add nutmeg and the mixed cheeses.

Spread 1/3 of the mushroom mix into a 30x25cm baking dish. Top with 1/3 of the squash, then the lasagne sheets. Top with 1/3 of the béchamel sauce. Repeat twice, finishing with the béchamel, cover with foil; bake for 35 mins.

Remove and sprinkle with hard cheese and the remaining dried sage or fresh sage. Drizzle with a little extra olive oil, if you like, and return uncovered to the oven for 15 mins more, until golden brown. Leave to sit for 15 mins, before serving.

To freeze; assemble, cool to room temperature, cover with foil and freeze for up to 1 month. Cook from frozen at 190°C/170°C fan/gas 5 for 1 hr 30 mins, removing foil after 1 hr, until piping hot.