Squash, mushroom and feta lasagne recipe

food, squash, mushroom and feta lasagne recipe

Squash, mushroom and feta lasagne recipe – Eleanor Steafel

A mushroom ragu made with madeira, balsamic and soy sauce gives this comforting vegetarian lasagne a sweet umami kick. The topping might sound odd – but I promise it works.


5-6, depending on greed


  • 2 large butternut squash, cut into 1-2 cm slices
  • Olive oil, plenty
  • 1 tsp fennel seeds
  • 2 tsp dried sage
  • 2 tsp smoked garlic granules
  • 85g dried mushrooms
  • 600g chestnut mushrooms, finely chopped
  • 6 garlic cloves, finely chopped
  • 300ml madeira
  • 1 tbsp dark soy sauce
  • 1 tbsp balsamic vinegar
  • Roughly 15 dried lasagne sheets (it’ll depend slightly on the size and shape of your baking dish)
  • 500g full fat goats or Greek yoghurt
  • 200g feta, crumbled
  • 2 lemons, juice and zest
  • A small bunch of parsley, roughly chopped
  • Optional: a handful of grated Parmesan


1. Preheat the oven to 220C/gas 7.

2. Arrange the squash slices on a large baking sheet, drizzle with oil and sprinkle plenty of salt. Roast for 20 minutes. Then remove from the oven, turn over slices that are starting to brown and stick to the pan and sprinkle over the fennel, sage and smoked garlic. Roast for another 20 minutes, or until the squash is nicely browned and soft. Set aside to cool.

3. Meanwhile, make the mushroom mixture. Put the dried mushrooms in a bowl and cover with hot water from the kettle. Leave to sit in the hot water while you fry the fresh mushrooms.

4. Set a large frying pan over a medium-high heat with a splash of oil. When hot, add the mushrooms. Fry for as long as it takes to get them nice and caramelised. This could take a good 20 minutes, if not longer. When they’re nearly ready, add half the garlic and a big pinch of salt and cook for another two minutes.

5. Pour in the madeira and let it bubble up for a minute. Then add the dried mushrooms and their steeping water, the soy sauce, balsamic and plenty of black pepper. Simmer for a couple of minutes, check to see if it needs more salt (it’ll probably need another big pinch). Turn off the heat and set aside.

6. At this point, if you’re making this in advance, you could leave everything to cool completely, then assemble the lasagne cold and simply bake when you’re 45 minutes away from eating. If you want to assemble straight away, go for it.

7. Meanwhile, mix the yoghurt and crumbled feta with the juice of two lemons, salt and black pepper.

8. To assemble, start by turning the oven to 200C/gas 6. Spoon an initial layer of mushrooms and liquor in the base of the baking dish. Top with a layer of pasta, then a layer of roasted squash, then pasta, then more mushroom mixture, and on until you have used up all the filling. Finish with a final layer of pasta, then top with the yoghurt and feta mixture. Cover the dish tightly with foil and bake for 35 minutes. Then remove the foil, turn the heat up to 220C/gas 7 and cook for another 10-15 minutes, or until bubbling and browned on top. At this point (if you’re not keeping this dairy free) you could also scatter over a handful of grated Parmesan.

9. While the lasagne cooks, mix the lemon zest with the remaining garlic, parsley and a glug of olive oil.

10. To serve, cut thick slabs of lasagne and spoon gremolata over each plateful.

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