Wild Mushroom and Butternut Squash Lasagne

By Seriouseatsmyid 2 years ago

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Cal/Serv:
502

Will make:

6


servings

Prep Time:


hours

20

minutes

Cook dinner Time:

1

hour

5

mins

Total Time:

1

hour

25

minutes

500
g

butternut squash, peeled, deseeded, and minimize into 1cm slices

2


garlic cloves, crushed 

75
g

cubed smoked pancetta

400
g

wild mushrooms, significant types torn

150
g

dried lasagne sheets

For the pesto sauce

50
g

Parmesan, finely grated

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  1. Preheat oven to 200ºC (180ºC fan) mark 6. Put the butternut squash, garlic, pancetta and mushrooms in a massive roasting tin, drizzle with oil and blend with each other with your hands. Cook in the oven for 30min right until the butternut is tender. Lower oven to 180ºC (160ºC enthusiast) mark 4.
  2. Meanwhile make the pesto sauce. Melt butter in a medium pan more than medium warmth. Stir in flour and cook dinner for 1min. Take out pan from heat and steadily insert the milk, beating properly soon after each addition, right up until you have a smooth sauce. Return to heat and cook dinner, stirring continually, right until thickened (it will will need to boil). Stir in the pesto and examine seasoning. Clear away from heat, then lay clingfilm directly on the floor to stop a skin forming, set aside until eventually wanted.
  3. To assemble, spoon 1/3 of the roasted butternut combination into a 2 litre ovenproof serving dish and prepare 1/3 of the lasagne sheets on leading. Spoon 1/3 of the pesto sauce around the prime. Repeat layering 2 times far more with remaining butternut combination, lasagne sheets and sauce, finishing with a remaining layer pesto sauce and the grated Parmesan.
  4. Cook in the oven for 30-35min or until finally golden. Serve with salad, if you like.

Per serving:

  • Energy: 502
  • Protein: 17g
  • Complete extra fat: 30g
  • Saturates: 12g
  • Carbs: 40g
  • Full sugars: 11g
  • Fibre: 5g

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