Squash, Mushroom & Spinach Lasagne

  • Squash Mushroom & Spinach Lasagne Christmas Recipe
  • ingredients for Squash, mushroom & spinach lasagne
  • 30-60 minutes to prepare
  • 30-60 minutes to cook
  • Makes approx. 6 portions
  • Can be frozen
  • How to make

½  a medium butternut squash
A little vegetable oil for cooking
4 large flat cap mushrooms
2 garlic cloves
10 fresh sage leaves
8 cooked, peeled chestnuts (optional)
2 large handfuls of spinach
½ an onion
350mls milk
25g butter
25g plain flour (or gluten free alternative)
Approx. 8 lasagne sheets, depending on size (can buy gluten free if you like)
50g goat cheese or feta (pasteurised)
50g parmesan cheese or vegetarian equivalent

Step 1

Peel the squash, dice and roast with a drizzle of oil at 200°C / 180°C fan / gas mark 6, for around 25minutes until golden

Step 2

Slice the mushrooms, crush the garlic, chop 5 of the sage leaves, chop the cooked chestnuts (if using - finely for younger babies) and wash the spinach

Step 3

Heat a little oil then sauté the mushrooms with the garlic and chopped sage until soft.  Add the chestnuts to the pan with the spinach and cook for another minute. Tip into a bowl and set aside

Step 4

Peel the ½ onion (no need to chop) then add to a pan with the milk and the other 5 sage leaves.  Heat until the milk has just come to a light boil, then turn off the heat and cover with a lid for 10 minutes allowing the milk to infuse with the flavour of the onion and sage. Strain the herbs and onion from the milk and discard

Step 5

To make the béchamel sauce mix the flour and butter to form a paste (roux) over a low heat, then gradually whisk in the milk until a sauce forms (if you get any lumps then you can sieve the mixture to remove). Remove from the heat and whisk in most of the parmesan, leaving a sprinkle for the top of the lasagne

Step 6

Pour a little sauce into the bottom of the lasagne dish, then add two sheets of lasagne or enough to cover.  Add a little more sauce, then layer up the mushroom and spinach mixture, adding the butternut squash and goat cheese/feta

Step 7

Add more pasta sheets and continue in layers, finishing with sauce and some grated parmesan on top, then bake for approx. 25-30mins until golden

Step 8

Allow to cool before serving to your little one.  This can be cut up or mashed a little for younger babies


  • Dairy ingredients

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Recipe notes 

Serve with a fresh green salad or some cooked vegetables.

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