Squash, Spinach & Mushroom Lasagne Bake

Instructions

1. Preheat the oven to 180°C
2. Heat a large saucepan over medium-high heat, add the butter, then the onions, sauté until translucent.
3. Add 1/2 the garlic and continue to cook for a minute 
4. Tip in the sliced mushrooms, sauté until soft stirring constantly, season generously with salt and pepper, remove from the pan, set aside
5. In the same saucepan with a bit of olive oil on medium heat, add the garlic and cook for a minute, then add the spinach, sauté until wilted, season with salt and pepper and set aside
6. Again, in the same saucepan, add the diced squash, stock, fresh thyme, sea salt and pepper, then cover and simmer about 10 minutes until cooked through, uncover then cook for a few more minutes until the squash is soft but still keeps its shape
7. In a large bowl, add all 4 cheeses with the eggs, season with salt and pepper
8. Grease the baking dish and lay 1/3 of the cheese mixture on top, then top with a layer of lasagne sheets
9. Next, spread out 1/2 of the squash, 1/2 of the spinach mix and 1/2 of the mushroom mix in layers
10. Add another layer of lasagne sheets and repeat this process with 1/3 of the cheese and the remaining layers of squash, spinach and mushrooms
11. Finally, add the last layer of lasagne, sprinkle with remaining cheese and finish with some fresh black pepper
12. Cover the dish with foil and bake in the oven for 35 minutes
13. Remove the foil, then bake another 25 minutes or until golden and bubbling. Then remove and let stand for 10 minutes
14. Serve hot and enjoy!