Wild Mushroom and Butternut Squash Lasagne

Name: Wild Mushroom and Butternut Squash Lasagne
Prep time: 20 min
Cook time: 1 h 5 min
Total time: 1 h 25 min
Yield: 6 serving(s)
Ingredients: 500 g butternut squash, peeled, deseeded, and cut into 1cm slices; 2 garlic cloves, crushed; 75 g cubed smoked pancetta; 400 g wild mushrooms, large ones torn; 2 tsp. vegetable oil; 150 g dried lasagne sheets; 50 g butter; 50 g plain flour; 750 mL milk; 150 g fresh basil pesto; 50 g Parmesan, finely grated

A saucy vegetable-based alternative to a traditional lasagne. If catering for vegetarians, omit the pancetta and swap the Parmesan for vegetarian hard cheese instead (making sure to check your pesto is vegetarian-friendly too). Buy your wild mushrooms from a grocer or farmer’s market, or if sourcing your own be sure to pick them with an experienced forager. Cultivated exotic mushrooms – sold in most supermarkets - make an excellent substitute.

By The GH Kitchen TeamPublished: 13 April 2022

Jump to recipe

This rich and tasty vegetable lasagne is crammed full of wild mushrooms and butternut squash with a pesto flavoured sauce.

Advertisement - Continue Reading Below

Yields:

6 serving(s)

Prep Time:

20 mins

Cook Time:

1 hr 5 mins

Total Time:

1 hr 25 mins

Cal/Serv:

502

Ingredients

500 g butternut squash, peeled, deseeded, and cut into 1cm slices
2 garlic cloves, crushed
75 g cubed smoked pancetta
400 g wild mushrooms, large ones torn
2 tsp. vegetable oil
150 g dried lasagne sheets

For the pesto sauce

50 g butter
50 g plain flour
750 ml milk
150 g fresh basil pesto
50 g Parmesan, finely grated

Directions

1. Step 1Preheat oven to 200ºC (180ºC fan) mark 6. Put the butternut squash, garlic, pancetta and mushrooms in a large roasting tin, drizzle with oil and mix together with your hands. Cook in the oven for 30min until the butternut is tender. Reduce oven to 180ºC (160ºC fan) mark 4.
2. Step 2Meanwhile make the pesto sauce. Melt butter in a medium pan over medium heat. Stir in flour and cook for 1min. Remove pan from heat and gradually add the milk, beating well after each addition, until you have a smooth sauce. Return to heat and cook, stirring constantly, until thickened (it will need to boil). Stir in the pesto and check seasoning. Remove from heat, then lay clingfilm directly on the surface to prevent a skin forming, set aside until needed.
3. Step 3To assemble, spoon 1/3 of the roasted butternut mixture into a 2 litre ovenproof serving dish and arrange 1/3 of the lasagne sheets on top. Spoon 1/3 of the pesto sauce over the top. Repeat layering twice more with remaining butternut mixture, lasagne sheets and sauce, finishing with a final layer pesto sauce and the grated Parmesan.
4. Step 4Cook in the oven for 30-35min or until golden. Serve with salad, if you like.

Per serving:

Calories: 502
Protein: 17g
Total fat: 30g
Saturates: 12g
Carbs: 40g
Total sugars: 11g
Fibre: 5g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time

Advertisement - Continue Reading Below