About

Cost: $ $ $ $ $

Difficulty: • • • • •

Time: 1h00

Serves: 6

Bake a Butternut Squash And Spinach Lasagne with Mary Berry
This is a great combination of colourful vegetables that makes a rich and satisfying vegetable supper. For vegetarians use a well flavoured vegetarian cheese. Lasagne sheets vary in size, so aim to have two layers of pasta to fit the dish without overlapping.

PREPARE AHEAD
You can make the components of this – the vegetables and sauces – one day ahead, or make the whole dish one day ahead and chill in the fridge
either uncooked or cooked. If cooked, reheat the dish covered in foil so that the top doesn’t burn.

FREEZE
This is best frozen when cooked. Defrost in the fridge overnight before
reheating for 30–40 minutes at 200°C/180°C fan/Gas 6. Add at least 15–20 minutes to this time if reheating from frozen.

Posted by Ebury Publishing • Published 16th July 2014 • See Ebury Publishing's 80 projects » © 2024 Mary Berry / Ebury Press · Reproduced with permission. · Extracted from Mary Berry Cooks by Mary Berry (BBC Books, hardback £20) Photography | Georgia Glynn Smith

Print • Embed

Tianyu W. favorited Butternut Squash And Spinach Lasagne 29 Oct 16:57
Jessi D. added Butternut Squash And Spinach Lasagne to Tasty 23 Dec 00:08
sian d. added Butternut Squash And Spinach Lasagne to food make me 27 Aug 08:34
Jasinta M. added Butternut Squash And Spinach Lasagne to Dinner Time 09 Aug 13:52
heidileighsutterby added Butternut Squash And Spinach Lasagne to To-make list 31 Jul 15:58
Suzi T. favorited Butternut Squash And Spinach Lasagne 30 Jul 14:44
Jessi D. favorited Butternut Squash And Spinach Lasagne 28 Jul 22:43
Singingclock favorited Butternut Squash And Spinach Lasagne 28 Jul 21:06
bonii.thomson favorited Butternut Squash And Spinach Lasagne 26 Jul 19:42
SugarNSpiceLily added Butternut Squash And Spinach Lasagne to dairy pasta 22 Jul 22:20

Step 1
Preheat the oven to 200°C/180°C fan/Gas 6. You will need a shallow 2-litre (3½-pint) shallow baking dish.
Step 2
Place the squash and onions in a roasting tin, mix with the oil, season then roast for about 30 minutes until tender. (When you pierce the squash with a knife it should go through easily, but you
don’t want the squash to be mushy.) Add the mushrooms for the last 10 minutes.
Step 3
Put the spinach in a colander in the sink, and pour over a kettle of boiling water until the spinach has wilted. Allow to drain, then press out as much of the water as you can.
Step 4
For the tomato sauce, mix the tomato passata with the pesto.
Step 5
Immerse the lasagne sheets in boiling water for 5 minutes until softened.
Step 6
For the cheese sauce, melt the butter in a small pan then beat in the flour. Gradually whisk in the hot milk, stirring all the time, until the sauce thickens. Add the mustard and about three quarters of the cheese and continue to stir gently until the cheese has melted. Season well.
Step 7
To assemble the lasagne, put a third of the roasted vegetables into the bottom of your ovenproof dish followed by a layer of spinach then a third of the tomato sauce and a third of the cheese sauce. Lay lasagne sheets on top of this.Top with half of the remaining vegetables, tomato sauce and cheese sauce.Add the last lasagne sheets and top with the remaining vegetables, tomato sauce and cheese sauce. Sprinkle the reserved cheese over the top.
Step 8
Bake for 30–40 minutes or until the lasagne is golden and bubbling on top.