Squash, spinach and garlic mushroom lasagne (Vegetarian)

Member Name: elbar1

Product:	Vegetarian
Date:	05/03/09 (191 review reads)
Rating:

Advantages: Delicious!

Disadvantages: Maybe slightly sweet for some

Squash, Spinach and Garlic Mushroom lasagne. I have to admit I use bechemal sauce from a jar - sorry but the stuff I make just doesn't taste the same. (Please don't throw anything at me - my computer is fragile!)

Roast up the squash slowly at a medium temperature. You do not need to take off the rind/skin or whatever you want to call it. It'll take about 40 minutes, but keep checking as you do not want it to burn.

Fry up some garlic in butter - amount of garlic to taste. I add loads and loads. Add the mushrooms, which should be sliced quite thinly so they lay well between the lasagne sheets.

Turn off the mushrooms and the squash.

Once the squash is nice and mushy, scoop the flesh out and add to the mushooms, just to save on the washing up!

If you want to use the rind, and it is perfectly tasty, just wizz it up in a blender. Then add this to the mushroom, squash pan. Mix it all up.

Out some mix in the bottom of your dish. Then add a layer of fresh spinach (no need to have pre-cooked it - it will wilt in the oven. Then put a layer of lasagne pasta. Pour over a little bechemal sauce, then spinach, then squash/mushroom mix. The spinach helps to keep the two sauces away from each other without using too much lasagne. I do this because I like less pasta and more veggies.

Once it's all layered up, end with a layer of bechemal sauce and top with mozerella cheese.

Heat slowly because the cheese can easily burn. It will take about 40 minutes to cook the pasta.

Serve with a side salad.

Summary: Try it!