Roast butternut squash, spinach and mushroom lasagne

    1 hour 20 min

    Tasty lasagne with a unique flavour using St Helen's Farm goats' products. To make it truly vegetarian, use a Parmesan-style cheese without animal rennet.


    Yorkshire, England, UK
    22 people made this

    Serves: 2 

    • 1 medium butternut squash
    • 1 tablespoon olive oil
    • 10 fresh sage leaves
    • 30g St Helen's Farm goat's butter
    • 250g chestnut mushrooms, sliced
    • 2 garlic cloves, crushed
    • 250g fresh spinach
    • 300g fresh lasagne sheets
    • 100g St Helen's Farm goat's cheese, grated
    • 30g Parmesan cheese (optional)
    • 25g pine nuts
    • Bechamel
    • 350ml St Helen's Farm goat's milk
    • 1/2 onion
    • 5 sage leaves
    • 25g St Helen's Farm goat's butter
    • 25g plain flour

    Prep:20min  ›  Cook:1hr  ›  Ready in:1hr20min 

    1. Pre-heat the oven to 200 C / Gas 6.
    2. 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.
    3. 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.
    4. 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.
    5. 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.
    6. Preheat the oven to 190 C / Gas 5.
    7. 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.
    8. Cover loosely with tin foil and bake for about 30 minutes, removing the tin foil halfway through until hot, bubbly and golden.

    Parmesan cheese

    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.

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    Reviews in English (7)


    Swapped the goats cheese for cheddar, and it was superb!  -  26 Oct 2015


    I made this for a friend, just used cheddar cheese and cows milk,my friend was very impressed said it was very tasty  -  29 Oct 2017


    I have to be honest and did not use goats cheese or milk, just ordinary I'm afraid but that did not stop the superb flavours coming through, this was a wonderful tasty dish that I will use again and again. The one problem I did have was that my bechemal sauce did not cover all the lasagne and the lasagne sheets did not cook properly so next time I will cook for longer and make sure all the lasagne is covered with sauce. Thank you so much for this recipe.  -  17 May 2017