Pumpkin and Mushroom Lasagne
1 hour
This is a great vegetarian option. There are a lot of healthy and flavoursome ingredients including mushrooms, spinach, butternut pumpkin and parmesan.
emsmiff
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Ingredients
Serves: 2
- 460g butternut pumpkin, peeled and diced
- 25g butter
- 1 pinch nutmeg, to taste
- 25g parmesan cheese grated
- 1 pinch saffron, to taste
- 85g chestnut mushrooms, quartered
- 1 garlic clove, diced
- 100g baby spinach
- 4 sheets fresh lasagne, halved
- parmesan shavings, to serve
- Dressing
- 1 tablespoon dried mushrooms, diced
- 2 tablespoons olive oil
- 1 teaspoon balsamic vinegar
- 2 teaspoons soy sauce
Directions
Preparation:30min ›
Cook:30min ›
Ready in:1hour
- Put the pumpkin and butter in a saucepan with 5 tablespoons of water. Cover and cook for 15 minutes until the pumpkin is tender.
- Mash with the nutmeg and grated parmesan; reserve.
- Boil a saucepan of water with a generous pinch of saffron and some salt for 5 minutes.
- Fry the mushrooms in the remaining oil. When they are nearly cooked add the garlic so it browns and crisps but doesn't burn.
- Wilt the spinach in the microwave or a saucepan for approximately 1 minute.
- Add the lasagne in the boiling saffron water for 1 minute until just tender then drain.
- Take 2 warm plates and put a layer of spinach just slightly smaller than the lasagne on the bottom. Top with a square of lasagne, then a spread over a spoonful of pumpkin, then add a few spinach leaves and then another square of pasta. Continue this until you have 4 layers of lasagne then top off with a spoonful of pumpkin.
- Scatter round the garlic mushrooms then spoon over the dressing or you could put this in a serving jug and allow guests to do their own. Top off with parmesan shavings.
