St Helen's Farm Roast Butternut Squash, Spinach and Mushroom Lasagne

Cooking Time: 

1 hour

Serves: 

2 people

Preparation Time: 

20 minutes

Ingredients: 

1 medium butternut squash
1 tablespoons olive oil
10 fresh sage leaves
30g St Helen’s Farm goats’ butter
250g chestnut mushrooms, sliced
250g fresh spinach
2 garlic cloves, crushed
100g St Helen’s Farm goats’ cheese, grated
300g fresh lasagne sheets
30g Parmesan cheese (optional)
25g pine nuts Béchamel sauce
25g plain flour
25g St Helen’s Farm goats’ butter
½ onion
350ml St Helen’s Farm goats’ milk
5 sage leaves

Instructions: 

Pre-heat the oven to 200°C / gas 6. Peel and chop the butternut into 2cm pieces. Place onto a baking tray, drizzle over the olive oil sprinkle over the sage and bake for about 25 minutes until soft and golden. Meanwhile, make the béchamel. Pour the milk into a saucepan add the onion and sage leaves bring to a simmer then remove from the heat and leave to infuse for 10 minutes.

In a large frying pan melt the goats’ butter and cook the mushrooms until soft then add the garlic and spinach and continue cooking until the spinach has wilted, remove from the heat and set to one side. To finish the béchamel strain the milk into a jug. Now melt the goats’ butter over a low heat then stir in the flour to form a paste. Slowly pour in the milk stirring continuously until you have a smooth white sauce, season and pour in any juices from the mushroom and spinach. Set to one side.

To assemble the lasagne spread 2 tablespoons of the béchamel into the base of a small ovenproof dish about 15cm x 20cm. Place a layer of lasagne on top. Now add another 2 tablespoons of béchamel sauce followed by ½ of the mushroom mixture, ½ of the butternut and ¼ of the goats’ cheese. Repeat these layers again finishing with a layer of lasagne and the remaining béchamel sauce. To finish crumble over the last of the goats’ cheese, Parmesan cheese and pine nuts. Cover loosely with tin foil and bake at 190°C / gas 5 for about 30 minutes, removing the tin foil halfway through until hot bubbly and golden.