Pumpkin and Mushroom Lasagne

01Method

1. 1

   Heat the oil in a wide, deep pan and add the diced squash, bell pepper, onion, and garlic. Cook over medium heat, stirring occasionally, for about 4–5 minutes until the onion softens. Add the mushrooms, canned tomatoes, tomato purée, sugar, thyme, salt, and pepper, then cover and let everything simmer gently for 20–30 minutes. Stir in the spinach at the end and let it wilt down.

2. 2

   While the vegetable sauce is cooking, make the cheese sauce: melt the butter in a saucepan, stir in the flour, and cook for about 1 minute, stirring constantly. Gradually whisk in the hot milk until you have a smooth, thick sauce. Season with salt and pepper, then stir in the mustard and half of the grated hard cheese.

3. 3

   Spread a third of the vegetable sauce evenly over the bottom of a baking dish and spoon over a third of the cheese sauce. Lay a layer of lasagne sheets on top and scatter over half the mozzarella. Add another layer of vegetable sauce and cheese sauce, then a second layer of lasagne sheets topped with the remaining mozzarella. Finish with the rest of the vegetable and cheese sauces and sprinkle the remaining hard cheese on top. Cover and refrigerate for at least 6 hours, or overnight for best results.

4. 4

   Preheat the oven to 200 °C and bake the lasagne uncovered for about 45 minutes, until the top is golden and the sauce is bubbling.