Butternut Squash, Mushroom & Tallegio Lasagne –
Course: Main Course
Cooking Time: 40 mins
- Serves 6-82 butternut squash, peeled, diced and seeds removed
- olive oil
- Salt and pepper
- 1kg button mushrooms, sliced
- 4 cloves garlic, crushed
- 400g Taleggio, roughly cubed
- 1 400g tin chopped tomatoes
- 1tbsp miso paste
- 3-4 lasagne sheets
- Chopped parsley to serve
Preheat an oven to 190 degrees/gas 5.
Season the diced squash generously with olive oil and salt and pepper and bake on a parchment-covered roasting tray for 20-30 minutes, until tender. Lower the oven to 180 degrees/gas 4.
Meanwhile, over a medium heat, saute the sliced mushrooms in the olive oil with the garlic, taking care not to burn the garlic.
It’ll start off as a huge amount, but after five to 10 minutes or so, the mushrooms will have shrunk considerably and the whole mixture will have wilted down.
Add the tomatoes and the miso and cook out for about 10-15 minutes. until quite dry.
To assemble the lasagne, place the soft squash at the bottom of the dish and then dot half the Taleggio cheese around it.
Place the lasagne sheets on top, and then add all of the mushroom mix on top of that. Finally, dot the remaining cheeses all over the top and bake for 30-40 minutes.