Bacon & Butternut Lasagne With Mushroom & Sage
Swap mince for bacon in this hearty twist on lasagne. You'll simmer bacon, butternut squash and mushrooms in a creamy sage-infused béchamel before layering with pasta sheets. Pop it in the oven and enjoy.
Ingredients for 2 people
Cooking for 3? 1 and a half for each ingredient Cooking for 4? Double each ingredient
You'll also need
Olive oil, Water, Milk, Flour, Pepper, Butter (or dietary alternatives)
Cooking instructions
Instructions for 2 [for 3] [for 4] portion recipe.
Preheat the oven to 220°C/ 200°C (fan)/ gas 7
Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a high heat
Once hot, add your bacon lardons and cook for 5-6 min or until golden and crisp
While the bacon is cooking, add your butternut squash cubes to a heatproof bowl
Cover the bowl with cling film and pierce a few holes in the top
Put the bowl in the microwave and cook for 3-4 min or until the squash is fork-tender
Peel and finely chop (or grate) your garlic
Grate your white cup mushrooms
Wash your salad, then pat dry with kitchen paper
Boil a kettle
Once the lardons are crisp, add the cooked butternut squash cubes and cook for 3-4 min or until starting to brown, reserve the bowl
Once the butternut has started to brown, add the grated mushrooms, chopped garlic and dried sage (not a fan of sage? Just add a little!) and cook for 4-5 min or until all the liquid has evaporated – this is your vegetable mix
Once done, transfer the vegetable mix to the reserved bowl, reserve the pan
Dissolve your chicken stock mix with 300ml [450ml] [600ml] boiled water
Add your bay leaf[ves] and 200ml [260ml] [340ml] milk – this is your chicken stock
Return the reserved pan to a medium-high heat, once hot, add a knob of butter
Once melted, add 20g [30g] [40g] flour and stir with a wooden spoon for 1 min or until a sandy paste forms – this is your roux
Add the chicken stock gradually and whisk for 5 min or until a smooth, thick sauce remains, season with a generous pinch of pepper – this is your béchamel
Add the vegetable mix to the béchamel – this is your lasagne filling
Layer some of the lasagne filling over the bottom of an oven-proof dish, then top with some of your lasagne sheets, being careful not to overlap the sheets
Repeat this process until you end up with a final layer of lasagne filling (you may need to layer differently depending on the size of your dish)
Top with your grated Italian hard cheese and a generous grind of pepper and cook in the oven for 30 min or until the pasta is cooked
Serve the lasagne with the washed salad to the side
Dress the salad with a drizzle of olive oil
Enjoy!
Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
Allergens highlighted by † (egg, gluten, milk, mustard, soya).
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
The recipe box with more choice than ever
Over 143 million delicious meals have been cooked and enjoyed by Gousto lovers since 2013.
