750 g butternut squash, cut and deseeded (about 1.5 whole squash)
3 tbsp olive oil
Salt and pepper
For the mushrooms
600 g mixed mushrooms, torn into bite-size pieces
A bunch of mixed herbs (thyme sprigs, rosemary sprigs, sage leaves)
20 g unsalted butter
For the scamorza sauce
3 tbsp olive oil
8 garlic cloves, thinly sliced
470 ml double cream
200 ml vegetable stock
250 g scamorza, grated
Generous grating of nutmeg
To finish
13 lasagna sheets
1 tbsp unsalted butter, diced
20 g Grana Padano, grated
Directions
Preheat the oven to 200C and prepare a 22cm x 32cm baking tray.
Add the squash to a lined tray, drizzle with 3 tbsp olive oil, season, toss, and roast 30 minutes until golden and soft.
Meanwhile fry the mushrooms in batches: heat a large pan to medium-high, add a quarter of the mushrooms in a single layer, season, and fry 2 minutes. Tear over some herbs, add 1 tsp butter, swirl, and fry another minute. Transfer to a plate and repeat (about 15 minutes total).
Make the sauce: heat 3 tbsp olive oil in a saucepan over medium-high, add the sliced garlic, and simmer 2 minutes. Pour in the cream and stock, grate in nutmeg, and add the scamorza. Simmer, stirring, until the cheese melts in. Season and remove from the heat.
Soak the lasagna sheets in boiled water for 3 minutes.
Spread a thin layer of sauce on the tray, add a layer of lasagna sheets, then more sauce.
Scatter over a third of the squash and a third of the mushrooms, grate over a light layer of Grana Padano, and season with pepper. Repeat twice more for three filling layers.
Top with a final layer of sheets, sauce, pepper, Grana Padano, and the diced butter.
Bake at 200C for 30 minutes until golden and bubbling. Rest at least 5 minutes before serving.
A seasonal veggie lasagna with a silky smoked-scamorza sauce. Serve with cavolo nero or a rocket salad. From Nina Parker on Instagram; full recipe on her Substack: https://ninaparker.substack.com/p/that-squash-mushroom-scamorza-lasagna
