About this recipe:The perfect vegetarian alternative to a Christmas dinner (or any time as it's so good). Would make a fab starter too. The squash and the dressing can be made up to 2 days in advance - keep them covered in the fridge. On the day the dressing just needs to be served at room temp and the squash can be heated in the microwave. Really easy dish to do while dealing with a huge roast!
25g Parmesan cheese, grated (vegetarian if necessary)
1 pinch saffron
85g chestnut mushrooms, quartered
1 garlic clove, chopped
100g baby spinach
4 fresh lasagne sheets, halved
Parmesan shavings (to serve)
1 tablespoon chopped dried porcini mushrooms
2 tablespoons olive oil
1 teaspoon balsamic vinegar
2 teaspoons soy sauce
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Method Prep:30min › Cook:30min › Ready in:1hr
Put the squash and butter in a pan with 5 tbsp water. Cover and cook for 15 mins until the squash is tender. Mash with seasonin, generous amount of nutmeg and the grated parmesan (this is the stage you can put in fridge if preparing in advance)
Boil a pan of water with a generous pinch of saffron and some salt for 5 mins. Fry the mushrooms in the remaining oil. When the are nearly cooked, add the garlic so it browns and crisps but doesn't burn. Wilt the spinach in the microwave or a pan for approx 1 min. Reheat the squash if you need to at this stage.
Boil the lasagne in the saffron water for 1 min until just tender and 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 squash, and 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 squash.
Scatter round the garlic mushrooms, spoon over the dressing or you could put this in a bowl and allow guests to do their own, and top off with parmesan shavings.