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.

    1 person made this

    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

    Preparation:30min  ›  Cook:30min  ›  Ready in:1hour 

    1. Put the pumpkin and butter in a saucepan with 5 tablespoons of water. Cover and cook for 15 minutes until the pumpkin is tender.
    2. Mash with the nutmeg and grated parmesan; reserve.
    3. Boil a saucepan of water with a generous pinch of saffron and some salt for 5 minutes.
    4. Fry the mushrooms in the remaining oil. When they are nearly cooked add the garlic so it browns and crisps but doesn't burn.
    5. Wilt the spinach in the microwave or a saucepan for approximately 1 minute.
    6. Add the lasagne in the boiling saffron water for 1 minute until just tender then drain.
    7. 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.
    8. 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.

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