Butternut squash, mushroom and spinach lasagne

This is an easy supper,although not all that quick if you take stirring time into account. I made it even easier by buying pre-prepared butternut squash cubes that I tipped into a pan with some leftover chopped mushrooms and fresh spinach. I wilted this down then made an easy bechemel sauce with LOTS of grated nutmeg. Layer with bought lasagne sheets, top with grated cheddar cheese and cook in the oven on about 200 degrees celsius for 30 minutes or until bubbling. Served with a lovely fresh side salad.

This also keeps or freezes well. It can be frozen uncooked after preparing. if, unlike us, you have room in your freezer it makes a good dish to have on hand in case of unexpected visitors or just those days when you simply do not feel like cooking.

Ready to go into the oven

Not the prettiest picture, granted.But creamy and delicious.


One thought on “Butternut squash, mushroom and spinach lasagne

Comment on this!

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s