Winter mushroom and squash lasagne recipe
 The ultimate winter warmer, packed with mushrooms, squash, chestnuts and creamy cheesy spinach layers. Perfect post winter walk! 2 tbsp olive oil, for frying½ butternut squash, peeled and cut into cubes500g/1lb 2oz mixed wild mushrooms, chopped100g/3½oz chestnut mushrooms, chopped150g/5½oz cooked chestnuts, chopped 2 garlic cloves, crushed1 tbsp chopped fresh thyme 2 tbsp olive oil, for frying ½ butternut squash, peeled and cut into cubes 500g/1lb 2oz mixed wild mushrooms, chopped 100g/3½oz chestnut mushrooms, chopped 150g/5½oz cooked chestnuts, chopped 2 garlic cloves, crushed 1 tbsp chopped fresh thyme 200g/7oz baby spinach leaves250g/9oz ricotta 100g/3½oz Parmesan, grated 1–2 free-range eggs, beatensalt and freshly ground black pepper 200g/7oz baby spinach leaves 250g/9oz ricotta 100g/3½oz Parmesan, grated 1–2 free-range eggs, beaten salt and freshly ground black pepper 100g/3½oz unsalted butter75g/2¾oz plain flour 500ml/18fl oz whole milk, warm200ml/7fl oz double cream, warm 150g/5½oz Parmesan, grated, plus extra for sprinklinggrating fresh nutmeg salt and freshly ground black pepper 100g/3½oz unsalted butter 75g/2¾oz plain flour 500ml/18fl oz whole milk, warm 200ml/7fl oz double cream, warm 150g/5½oz Parmesan, grated, plus extra for sprinkling grating fresh nutmeg salt and freshly ground black pepper 12 fresh lasagne sheets 25g/1oz butter, plus extra for greasing100g/3½oz parmesan cheese, grated 12 fresh lasagne sheets 25g/1oz butter, plus extra for greasing 100g/3½oz parmesan cheese, grated Method To make the mushrooms and squash, heat the oil in a large frying pan and fry the squash for 10 minutes. Add the mushrooms and cook until coloured, this will take 3–4 minutes. Add the chestnuts, garlic and thyme. Set aside. To make the spinach later, heat a frying pan and dry fry the spinach until wilted. Drain the spinach of any liquid then finely chop. Place the spinach, ricotta, Parmesan and eggs in a bowl and mix together. Season with salt and pepper. Set aside. To make the white sauce, melt the butter in a saucepan. Beat in the flour and cook for 1–2 minutes. Slowly add the milk and cream and whisk well, making sure the milk is absorbed before adding more. Boil for a few minutes and then add the Parmesan and nutmeg. Season with salt and pepper. Set aside. To make the lasagne, preheat the oven to 200C/180C Fan/Gas 6 and grease a rectangular baking dish. Build the lasagne by adding all of the elements to the dish, layer by layer. Finish with some white sauce and top with the Parmesan. Dot with the butter.Bake for 30 minutes. Leave to cool slightly and then serve. To make the mushrooms and squash, heat the oil in a large frying pan and fry the squash for 10 minutes. Add the mushrooms and cook until coloured, this will take 3–4 minutes. Add the chestnuts, garlic and thyme. Set aside. To make the mushrooms and squash, heat the oil in a large frying pan and fry the squash for 10 minutes. Add the mushrooms and cook until coloured, this will take 3–4 minutes. Add the chestnuts, garlic and thyme. Set aside. To make the spinach later, heat a frying pan and dry fry the spinach until wilted. Drain the spinach of any liquid then finely chop. Place the spinach, ricotta, Parmesan and eggs in a bowl and mix together. Season with salt and pepper. Set aside. To make the spinach later, heat a frying pan and dry fry the spinach until wilted. Drain the spinach of any liquid then finely chop. Place the spinach, ricotta, Parmesan and eggs in a bowl and mix together. Season with salt and pepper. Set aside. To make the white sauce, melt the butter in a saucepan. Beat in the flour and cook for 1–2 minutes. Slowly add the milk and cream and whisk well, making sure the milk is absorbed before adding more. Boil for a few minutes and then add the Parmesan and nutmeg. Season with salt and pepper. Set aside. To make the white sauce, melt the butter in a saucepan. Beat in the flour and cook for 1–2 minutes. Slowly add the milk and cream and whisk well, making sure the milk is absorbed before adding more. Boil for a few minutes and then add the Parmesan and nutmeg. Season with salt and pepper. Set aside. To make the lasagne, preheat the oven to 200C/180C Fan/Gas 6 and grease a rectangular baking dish. To make the lasagne, preheat the oven to 200C/180C Fan/Gas 6 and grease a rectangular baking dish. Build the lasagne by adding all of the elements to the dish, layer by layer. Finish with some white sauce and top with the Parmesan. Dot with the butter. Build the lasagne by adding all of the elements to the dish, layer by layer. Finish with some white sauce and top with the Parmesan. Dot with the butter. Bake for 30 minutes. Leave to cool slightly and then serve. Bake for 30 minutes. Leave to cool slightly and then serve.