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Method Prep:20min › Cook:1hr › Ready in:1hr20min
Pre-heat the oven to 200 C / Gas 6.
Peel and chop the butternut into 2cm pieces. Place onto a baking tray, drizzle over the olive oil sprinkle over the 10 fresh sage leaves. Bake for about 25 minutes until soft and golden, then reduce the heat to 190 C / Gas 5.
Meanwhile, begin the béchamel. Pour the milk into a saucepan, add the onion and 5 sage leaves, bring to a simmer then remove from the heat and leave to infuse for 10 minutes.
In a large frying pan melt 30g goat's butter and cook the mushrooms until soft, then add the garlic and spinach and continue cooking until the spinach has wilted. Remove from the heat and set to one side.
To finish the béchamel, strain the milk into a jug. Now melt the 25g goat's butter over a low heat then stir in the flour to form a paste. Slowly pour in the milk, stirring continuously, until you have a smooth white sauce. Season and pour in any juices from the mushroom and spinach. Set to one side.
Preheat the oven to 190 C / Gas 5.
To assemble the lasagne spread 2 tablespoons of the béchamel into the base of a small ovenproof dish about 15x20cm. Place a layer of lasagne sheets on top. Now add another 2 tablespoons of béchamel followed by 1/2 of the mushroom mixture, 1/2 of the butternut and 1/4 of the goat's cheese. Repeat these layers again finishing with a layer of lasagne and the remaining béchamel sauce. To finish crumble over the last of the goat's cheese, Parmesan cheese and pine nuts.
Cover loosely with tin foil and bake for about 30 minutes, removing the tin foil halfway through until hot, bubbly and golden.
Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.