Matt Tebbutt showcased a tasty winter mushroom and squash lasagne on Saturday Kitchen.

The ingredients for the mushrooms and squash are: 2 tbsp olive oil, for frying, ½ butternut squash, peeled and cut into cubes, 500g mixed wild mushrooms, chopped, 100g chestnut mushrooms, chopped, 150g cooked chestnuts, chopped, 2 garlic cloves, crushed and 1 tbsp chopped fresh thyme.

For the spinach and ricotta: 200g baby spinach leaves, 250g ricotta, 100g Parmesan, grated, 1–2 free-range eggs, beaten, salt and freshly ground black pepper.

For the white sauce: 100g unsalted butter, 75g plain flour, 500ml whole milk, warm, 200ml double cream, warm, 150g Parmesan, grated, plus extra for sprinkling, grating fresh nutmeg, salt and freshly ground black pepper.

For the lasagne: 12 fresh lasagne sheets, 25g butter, plus extra for greasing and 100g parmesan cheese, grated.

See recipes by Matt in his book titled: Weekend: Eating at Home available from Amazon now.