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Winter mushroom and squash lasagne
Fruit and vegetables
½
butternut squash
, peeled and cut into cubes
500g/1lb 2oz mixed
wild mushrooms
, chopped
100g/3½oz
chestnut mushrooms
, chopped
2
garlic
cloves, crushed
1 tbsp chopped fresh
thyme
200g/7oz baby
spinach
leaves
Tins, packets and jars
75g/2¾oz
plain flour
12 fresh
lasagne sheets
Cooking ingredients
2 tbsp olive
oil
, for frying
150g/5½oz cooked
chestnuts
, chopped
salt and freshly ground
black pepper
grating fresh
nutmeg
salt and freshly ground
black pepper
Dairy, eggs and chilled
250g/9oz
ricotta
100g/3½oz
Parmesan
, grated
1–2 free-range
eggs
, beaten
100g/3½oz unsalted
butter
500ml/18fl oz whole
milk
, warm
200ml/7fl oz
double cream
, warm
150g/5½oz
Parmesan
, grated, plus extra for sprinkling
25g/1oz
butter
, plus extra for greasing
100g/3½oz
parmesan
cheese, grated
Back to recipe
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