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Butternut Squash and Mushroom Lasagna

Butternut Squash and Mushroom Lasagna

Ingredients

  • 1/4 cup (1/2 stick) unsalted butter
  • 2 1/2 cups chopped onions
  • 1/2 pound crimini (baby bella) mushrooms, sliced (about 3 cups)
  • 2 pounds butternut squash, peeled, seeded, cut into 1/4-inch-thick slices (about 5 1/2 cups)
  • 1 14-ounce can vegetable broth
  • 4 tablespoons chopped fresh thyme, divided
  • 4 tablespoons sliced fresh sage, divided
  • 3 15-ounce containers whole-milk ricotta cheese
  • 4 cups grated mozzarella cheese, divided
  • 2 cups grated Parmesan cheese, divided
  • 1 9-ounce package no-boil lasagna noodles

Recipe Preparation

  • Melt butter in large skillet over medium-high heat. Add onions; sauté until soft, about 8 minutes. Increase heat to high; add mushrooms and cook until tender, stirring constantly, about 3 minutes. Season with salt and pepper. Transfer mushroom mixture to bowl; set aside.

  • Add squash, broth, 3 tablespoons thyme, and 3 tablespoons sage to same skillet. Cover and simmer over medium heat until squash is just tender, about 6 minutes. Uncover and cook until squash is very soft but still retains shape, about 5 minutes. Season with salt and pepper.

  • Mix ricotta, 2 cups mozzarella cheese, 1 1/2 cups Parmesan cheese, and remaining 1 tablespoon thyme and 1 tablespoon sage in large bowl. Season to taste with salt and pepper; mix in eggs.

  • Brush 13x9x2-inch glass or ceramic baking dish with oil. Spread 1 cup ricotta mixture over bottom. Arrange 3 noodles on top. Spread 1 3/4 cups ricotta mixture over noodles. Arrange 1 1/3 cups squash mixture over. Sprinkle with 1/2 cup mushrooms and 1 cup mozzarella. Top with 3 noodles, then 1 3/4 cups ricotta mixture, half of remaining squash, 1/2 cup mushrooms, and remaining 1 cup mozzarella. Repeat with noodles, 1 3/4 cups ricotta mixture, remaining squash, and remaining mushrooms. Top with 3 noodles. Spread remaining ricotta mixture over; sprinkle with remaining Parmesan. Cover with oiled foil.

  • Preheat oven to 350°F. Bake lasagna, covered, 35 minutes. Uncover; bake until heated through, about 25 minutes longer. Let stand 10 minutes before serving. DO AHEAD:The lasagna can be assembled one day ahead and refrigerated.

Reviews SectionAnonymousAtlanta, GA12/24/18Everyone I have made this for has absolutely loved it. My husband and I find it perfect for the fall.Jane MilliffBoulder Colorado 10/14/18Very heavy dish without something acidic like tomatoes to cut through all the cheese. Wasn't bad, but wasn't the best either!I'm posting in order to see the reviews...

Butternut Squash Lasagna

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A hearty oven-to-table dish is a necessary element of any cook’s repertoire. When it’s also freezable and suitable for vegetarians, well, you know it’s a keeper. This lasagna is full of satisfying cool-weather ingredients and tastes even better when it’s made in advance, giving the flavors a chance to mingle.

What to buy: Look for unsweetened chestnut purée in most grocery stores or gourmet markets. We like Clement Faugier brand. If you can’t find chestnut purée, just thinly slice some jarred, roasted chestnuts and scatter them across the filling as you layer the lasagna.

We used Gorgonzola picante in this recipe, though you can substitute another variety of Gorgonzola or just about any other type of blue-veined cheese.

Game plan: You’ll need to make the Béchamel Sauce before you begin.

Make a double recipe and keep one lasagna in the freezer for when company’s coming. Then simply leave it to defrost overnight in the fridge and pop it in the oven an hour before guests arrive.

For more butternut squash-inspired dishes, try our fresh Pappardelle Pasta recipe.

Instructions

  1. 1 Heat the oven to 400°F and arrange a rack in the top third.
  2. 2 Prepare the squash: Peel off the skin with a vegetable peeler. Trim the top and bottom. Cut the neck from the bulb of the squash. Halve each piece lengthwise and scrape out the seeds. Cut the squash into 1/4-inch cubes and set aside. (You will need about 5 cups. Save any remaining squash for another use.)
  3. 3 Heat olive oil in a large frying pan over high heat. When it begins to smoke, add mushrooms and season with salt and freshly ground black pepper. Cook, stirring occasionally, until tender and crispy at the edges, about 4 minutes. Stir in squash and cook, stirring frequently, until squash is browned. Add garlic and cook until just fragrant, about 1 minute more. Add water and stir, scraping up any browned bits that have accumulated on the bottom of the pan. Taste and adjust seasoning as needed. Remove the pan from heat and set aside.
  4. 4 Spread 1/4 cup of the béchamel sauce over the bottom of a 13-by-9-inch baking dish. Cover with a layer of lasagna noodles, breaking the noodles as necessary to fit them in an even layer. Evenly spread half of the vegetable mixture over the pasta.
  5. 5 Pour 1/2 cup of the béchamel sauce evenly over the vegetables. Dot half of the chestnut purée over top. Cover the vegetables with a layer of grated fontina cheese and a sprinkling of Parmigiano-Reggiano (use about a third of each). Repeat with another layer of noodles, the remaining squash mixture, 1/2 cup béchamel, the remaining chestnut purée, another third of the fontina, all of the Gorgonzola, and about another third of the Parmigiano-Reggiano. Finish with a last layer of noodles and the remaining béchamel sauce, fontina cheese, and Parmigiano-Reggiano.
  6. 6 Cover the baking dish well with aluminum foil. (You can prepare this recipe ahead and refrigerate for up to 1 day allow to come to room temperature before baking.) Bake for 30 minutes, then remove the foil and continue baking until the top is brown and the noodles are completely tender, about 10 minutes more. Allow the lasagna to stand for 10 to 15 minutes before serving.

Beverage pairing: Stoller Chardonnay, Oregon. Rich squash, mushrooms, decadent cheese—all things that are good with Chardonnay. In this case, a wine from Oregon is a good choice, as it has all the fruit of a California Chardonnay but maybe a little more backbone to stand up to all that cheese.


Recipe Summary

  • 1 butternut squash - peeled, seeded, and cubed
  • 1 tablespoon olive oil, or to taste
  • 1 tablespoon chopped garlic
  • 3 dashes ground sage
  • 1 pinch seasoned salt (such as The Chef's Miracle Blend®), or to taste
  • ¼ cup butter
  • 2 teaspoons chopped garlic
  • ¼ cup all-purpose flour
  • 3 cups milk
  • 1 pinch salt and ground black pepper to taste
  • 1 teaspoon chili powder
  • 3 dashes ground sage
  • ½ teaspoon dried rosemary
  • 1 (16 ounce) container ricotta cheese
  • 2 cups shredded mozzarella cheese, divided
  • 1 (10 ounce) package frozen chopped spinach, drained and squeezed dry
  • 1 egg
  • ¼ cup grated Parmesan cheese
  • 9 no-boil lasagna noodles

Preheat oven to 400 degrees F (200 degrees C).

Toss butternut squash with olive oil, 1 tablespoon garlic, ground sage, and seasoned salt in a 9x11-inch baking dish until coated.

Roast in the preheated oven, stirring every 20 minutes, until butternut squash is tender, about 1 hour.

Reduce oven temperature to 375 degrees F (190 degrees C).

Melt butter in a large saucepan over medium heat. Add garlic cook and stir until fragrant, about 1 minute. Whisk in flour until a smooth paste forms. Slowly pour in milk season with salt and pepper. Cook and stir sauce until thick and bubbling, 8 to 10 minutes.

Remove sauce from heat stir in roasted butternut squash, chili powder, ground sage, and rosemary. Puree sauce with an immersion blender until smooth.

Mix ricotta cheese, 1 1/2 cup mozzarella cheese, spinach, egg, and Parmesan cheese together in a bowl.

Spread 1/2 cup sauce in the bottom of the baking dish. Lay 3 lasagna noodles on top. Spread 1/3 of the ricotta cheese mixture over the noodles. Repeat layers twice more, ending with remaining sauce. Sprinkle remaining 1/2 cup mozzarella cheese on top. Cover baking dish with aluminum foil.

Bake in the preheated oven until mozzarella cheese is melted, about 40 minutes. Uncover and continue baking until bubbly, about 10 minutes more.


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I love this recipe and have made it several times. It’s perfect with a few modifications. I roast the vegetables (400 degrees for 35 min) instead of sauté to bring out a deeper flavor. I use gruyere instead of mozzarella. I add a little fresh-grated nutmeg and a tsp of “better than bouillon” and a little extra salt to the bechamel for flavor. Since peeling hazelnuts is a pain, I’d suggest buying roasted hazelnuts from Costco, but chop and roast them in the oven for a couple minutes so they’re a little brown. I stuff large cooked pasta shells instead of doing sheet lasagna- And instead of mixing in the hazelnuts, I sprinkle them on top of the shells before I add the bechamel and cheese. I just like it better that way.

I love this lasagna. That being said I always twerk my recipes. Isn't that why we cook. My change is gruyere cheese instead of Mozzarella and the addition of fresh grated nutmeg to the cream sauce. Sometimes I do an additional layer of a traditional ricotta and egg filling but most often not. I find this is a great alternative to serve with a traditional lasagne for larger gatherings. They can both be made ahead and serve many appetites.

We loved this, as modified, and think with hazelnuts itɽ also be delicious. For filling, instead of hazelnuts, I used a lb of bulk Italian sausage (several guests "need" meat at every meal). Also in filling, I doubled the onions, tripled the garlic, used 2 Tbsp dried sage instead of fresh, substituted olive oil for butter, and oven roasted squash with olive oil & salt at 450F for 20-30 minutes (until nicely browned) to bring out its flavor. Even if I used hazelnuts instead of sausage, Iɽ make all the other changes to the filling, which seems too bland as written. I used regular boiled lasagne noodles (don't like oven ready). For sauce, I added 1/3 cup of grated Parmigiano Reggiano - doing so elevated the flavor. Be warned, this recipe is time consuming. I made filling and sauce ahead and assembled on serving day. Leftovers are excellent (maybe better) the next day, but by 2 days after the flavor starts to fade. Iɽ do it again.

My guests loved this, but my kitchen and general daily schedule did not. I would make this again for a special occasion when I had nothing else to do with my day. People LOVED it, but it took me over 3 hours to make it and had no brakes! Make sure you have enough time to do this right. People will rave about it.

Made exactly as recipe states just subbing slivered almonds for the chopped hazelnuts. Was disappointed. The family didn't enjoy it - the squash was undercooked. We love butternut squash - if I did make it again I would roast the squash before making the recipe. It all came together nicely and made a pretty presentation. Perhaps more cooking time was necessary but I wouldn't bother to try this again.

Made as directed with the following additions: 1 C roasted ciopinni onions, 1 C shallots, 1 pound of spinach (frozen, thawed and drained) and 10 oz of whole milk ricotta. Doubled the sauce (used equal parts chicken stock and lactose-free milk) and added 2 whole nutmegs, grated, 1 tbsp smoked paprika and 1 tbsp onion powder to the sauce. Used gluten-free lasagne sheets. With additions it made a double recipe. It was amazing. So flavorful, reheats beautifully, definitely a keeper!!

One of my dinner guests was lactose sensitive so I used lactose free milk in the sauce and substituted 8 oz goat cheese for the mozzarella and sheep's milk pecorino romano for the parmesan. Worked great and people asked for seconds!

We loved this one (even the meat eaters thought it was great). The only adjustments I made were to reserve the hazelnuts for layering (sprinkled over the squash layers) and didn't attempt to grate fresh mozzarella! I sliced it into thin strips and layered with the Parmigiano.

My family and I enjoyed this recipe. Notes: the hazelnuts I bought were pre-chopped. I used whole wheat lasanga which I slightly cooked prior to assembling - the stronger flavor of the whole wheat was not noticeable at all (a nice thing). I roasted the squash beforehand which made peeling/cubing easier. What I would do next time: cube the squash smaller and my husband and I agree mushrooms might be a nice and hearty addition. I ate this the next day, as well, and I almost think it was better!

Whoa¿ so delicious. We made this for Christmas Eve dinner and it was amazing. We cooked down a pumpkin and mashed it up a bit rather than kept it in dice. It worked out great. I can't wait to make it again.

I am not sure why there are so many rave reviews of this dish. It is not a keeper in my book. Sort of a soggy, milky, bland mess.

This is one of my absolute favorite epicurious recipes. I've made this for several dinner parties and my guests have always raved about it. There is just something about the melding of the flavors and the juxtaposition of textures that is incredibly delicious and comforting. Serve it with a nice wine and a salad, and you've got yourself a meal that is both impressive and "homey" in one. I suggest following the recipe exactly as written. Enjoy.

This is one of my absolute favorite epicurious recipes. I've made this for several dinner parties and my guests have always raved about it. There is just something about the melding of the flavors and the juxtaposition of textures that is incredibly delicious and comforting. Serve it with a nice wine and a salad, and you've got yourself a meal that is both impressive and "homey" in one. I suggest following the recipe exactly as written. Enjoy.

Absolutely fantastic! Because of someone's review, I put the hazelnuts in while layering.

I made this for a little holiday get together and it got rave reviews! I would definitely make it again. It's a little sweet and a little savory. it's lovely. I did add a little nutmeg and cinnamon to the sauce, and it was a great addition.

The best lasagna ever. Everyone just loved it!! I will be making this for Christmas Eve dinner. It's a keeper!

I was served this lasagna at a dinner party and LOVED it. It was wonderful. She had made it ahead of time, and it certainly stood up well to heating and reheating. This it going to the top of my "must cook" lists.

This is excellent. I left out the mozzarella though. Still delicious and worth the effort.

So tasty! In reading other reviews, I tried to make this as simply as possible. I got cubed butternut squash from Trader Joe's, and cut it up a bit smaller - still easier than cutting up a whole squash. I also added ground turkey in one layer - I wanted some meat in it. I used cinnamon, cloves and garlic to season the meat, cooked it and put it in the first layer of the lasagna. I would definitely make this again. I think another way to make it easier would be to use chopped walnuts rather than hazelnuts which you have to shell/roast. Really excellent recipe!

My family likes to refer to themselves as "meatatarians" and they just loved this lasagne. It was delicious.

This is sinfully delicious! An elegant fall dish that will make you glad for the cooler weather.

This is really delicious - a lot of work but totally worth the effort. I made it exactly as written and wouldn't change a thing. Next time I'll double the recipe.

A novelty dish more than anything - I spent many hours preparing this and the result was a good lasagna, but not worth the hours of effort. Interestingly, the leftovers were not as good the next day. tasted too "squashy."

This was excellent! Very delicious, and a healthy alternative for those trying to avoid red meat.

I followed the recipe exactly and loved it. My meat loving husband liked it a lot better than the other vegetarian dishes I make so this will be something I make again!


Recipe: White lasagna with butternut squash, kale and mushrooms

Make this twist on traditional lasagne with this recipe from Elana Karp and Suzanne Dumaine's new cookbook Plated.

  • 8 oz cremini mushrooms, trimmed and quartered
  • 1 lb cubed butternut squash
  • 3 tbsp extra-virgin olive oil, divided
  • Kosher salt and freshly ground black pepper to taste
  • 2 bunches kale
  • 2 cloves garlic
  • 8 tbsp unsalted butter
  • 1&frasl2 cup all-purpose flour
  • 4 cups whole milk
  • 1&frasl8 tsp ground nutmeg
  • 1 cup grated Parmesan, divided
  • 2 9-oz packages no-boil lasagna noodles
  • 1&frasl2 cup shredded Gruyère cheese

1 Preheat the oven to 425°F.

2 On a baking sheet, toss the mushrooms and squash with 2 tablespoons of the olive oil and salt and pepper.

3 Arrange in a single layer and roast until tender, about 18 minutes.

4 While the vegetables roast, strip the stems from the kale leaves, then cut the leaves into bite-sized pieces. Thinly slice the garlic. In a large pan, heat the remaining olive oil over medium heat until shimmering. Add the kale and garlic and cook until the kale is wilted and bright green, about 4 minutes. Season with salt and pepper set aside.

5 Remove the roasted mushrooms and squash from the oven and reduce the oven temperature to 400°F. Using a fork or spoon, mash the squash.

6 To make the béchamel sauce, melt the butter in a saucepan over medium heat. When the butter is foamy, sprinkle in the flour and whisk until the mixture is smooth and golden, about 2 minutes. Slowly pour in the milk, whisking continuously, until no lumps remain. Simmer, stirring occasionally, until the sauce is thick and coats the back of a spoon, 6 to 7 minutes. Season with the nutmeg, salt and pepper. Add 1/4 cup of the Parmesan, stirring to combine remove the pot from the heat.

7 Spread a thin layer of the béchamel sauce over the bottom of a 9" x 13" baking dish. Add a layer of the lasagna noodles, followed by a layer of squash and mushrooms, the kale, more sauce and a sprinkle of Parmesan. Repeat to make 2 more layers: noodles, vegetables, sauce and Parmesan. Top with a final layer of noodles and the remaining béchamel sauce. Sprinkle with the remaining Parmesan and the Gruyère.

8 Loosely cover the dish with foil, transfer to the oven and bake until the lasagna is bubbling, about 30 minutes.

9 Increase the oven temperature to 450°F.

10 Uncover the lasagna and continue baking until golden, about 10 minutes longer. Remove from the oven and allow to cool completely before cutting into pieces. Wrap with foil and store in the fridge for up to 5 days or in the freezer for up to 1 month. To reheat, microwave the lasagna or warm it, covered, in the oven at 350°F.

Excerpted from Plated by Elana Karp & Suzanne Dumaine. Recipes Copyright © 2016 Elana Karp & Suzanne Dumaine, Photography copyright © 2016 Robert Bredvad. Excerpted by permission of Clarkson Potter/Publishers. All rights reserved.


Recipe Summary

  • 1 butternut squash, halved and seeded
  • 1 tablespoon olive oil, divided, or as needed
  • 1 (8 ounce) package sliced fresh mushrooms
  • 1 teaspoon minced garlic
  • 1 onion, chopped
  • 1 (10 ounce) package frozen chopped spinach, thawed and drained
  • 7 cups milk, divided
  • ½ cup cornstarch
  • 2 cups grated Parmesan cheese, divided
  • 1 tablespoon honey
  • ¼ teaspoon ground nutmeg
  • 4 fresh sage leaves, shredded, or to taste
  • salt and ground black pepper to taste
  • 1 (16 ounce) package lasagna noodles
  • ¼ teaspoon minced fresh ginger
  • 2 cups shredded mozzarella cheese

Preheat an oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.

Place squash, cut-side up, on the prepared baking sheet. Cover squash with aluminum foil.

Bake in the preheated oven until squash is tender, 45 minutes to 1 hour 15 minutes.

Heat 1 1/2 teaspoons olive oil in a skillet over medium heat cook and stir mushrooms and garlic in the hot oil until mushrooms are tender, 5 to 10 minutes. Remove skillet from heat.

Heat remaining 1 1/2 teaspoons olive oil in a separate skillet over medium heat cook and stir onion in the hot oil until softened, about 5 minutes. Add spinach to onion cook until spinach is heated through, 3 to 5 minutes. Remove skillet from heat.

Heat 6 cups milk in a 5-quart saucepan over medium heat cook and stir until milk is simmering, about 5 minutes. Whisk remaining 1 cup milk and cornstarch together in a bowl until smooth stir into simmering milk. Bring milk mixture to just under a boil, stirring constantly with a wooden spoon and scraping bottom of pot to prevent scorching, until milk mixture has thickened into a sauce, about 5 minutes remove pot from heat.

Whisk 1 1/2 cups Parmesan cheese, honey, nutmeg, sage, salt, and pepper into sauce until smooth. Cover pot with a lid and keep warm over low heat.

Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes. Drain.

Reduce oven temperature to 375 degrees F (190 degrees C).

Scrape flesh from butternut squash into a bowl stir with a fork until evenly mashed. Stir ginger, salt, and pepper into mashed butternut squash.

Spoon about 1 cup white sauce into the bottom of a 9x13-inch baking dish arrange a layer of noodles atop white sauce. Layer 1/2 butternut squash mixture, 1/5 remaining white sauce, noodles, spinach mixture, 1/5 white sauce, noodles, 1/2 the mozzarella cheese, mushroom mixture, 1/5 white sauce, noodles, remaining 1/2 butternut squash mixture, 1/5 the white sauce, remaining noodles, remaining 1/5 white sauce, remaining mozzarella cheese, 1/2 cup Parmesan cheese, respectively. Cover dish with aluminum foil and place dish on a baking sheet.

Bake in the preheated oven for 30 minutes. Remove cover and bake until bubbling and cheese is browned, about 15 more minutes. Let stand for 10 minutes before serving.


Butternut Squash Lasagna

Preheat oven to 425 F. Cut butternut squash in half, scoop out the seeds and place open side down on a parchment lined baking sheet. Place sliced onion next to it and drizzle it with a little olive oil. Roast until fork tender, about 30-40 minutes. Let cool. You could do this a day before.
Lower oven to 375F

Make the mushroom filling. In a large skillet, heat the oil or butter. Add mushrooms and shallots and salt, and saute over medium heat, until the mushrooms release their liquid and begin to brown. Add the garlic, sage and pepper. Cook until garlic is fragrant, about 2-3 more minutes, turn heat off. You could toss in some spinach at the end and wilt for extra nutrients. Taste and make sure the filling has enough salt and pepper. You could also add a little truffle oil. You could make this 1-3 days ahead and refrigerate.

Using a fork, mix the ricotta cheese with the egg, nutmeg and salt. ( You really don’t have to add the egg, but it adds a nice richness.)

Make the BUTTERNUT SAUCE: When the butternut is cool enough to handle, scoop all the flesh out into a food processor. You should have about 4 cups. Add the roasted onion, olive oil, water, salt, pepper and garlic powder. Puree until smooth. You will need at least 3 1/2 cups pureed and you want it to be almost saucy, like a marinara sauce ( so add water if need be!). This will act as the “sauce”.

Assemble the lasagna. In a greased 9 x13 inch baking dish, add 1 cup of the butternut puree and spread out into a thin layer. Top with 3 lasagna noodles. Add ½ of the ricotta mixture and spread out evenly. Top with half of the cook mushrooms. Sprinkle with ½ cup grated mozzarella and a couple tablespoons romano cheese. Add 3 more lasagna noodles. Spread out the rest of the ricotta mixture as evenly as possible. Spoon half of the remaining butternut puree, erring on the side of less than half, so you have enough to cover the top (save at least 1 ¼ cups for the top.) Add the remaining mushrooms and all the good bits ( onions and sage) and sprinkle with another ½ cup shredded mozzarella and couple tablespoons parmesan. Place the final three noodles over the top. Lather with the remaining butternut puree and sprinkle with the rest of the cheese (or make the creamy béchamel sauce, see notes)

You could assmeble this 1-2 days before baking.

Cover tightly with foil and bake in 375 F oven for 40 minutes. (If the foil touches the lasagana, place a layer of parchment beween the foil and lasagna). Uncover and continue baking 15-20 minutes until golden and bubbly. Cut into 9 servings.


Mushroom and Butternut Squash Lasagne

In a large pot of boiling water, cook noodles until barely tender (8 minutes for dried, 1 minute for fresh). Drain and rinse under cold water. Spread the noodles on clean kitchen towels, cover with plastic wrap and set aside. [I wouldn't cook the noodles untl right before assembly as they don't hold well.] In a small bowl, combine sun-dried tomatoes and dried porcini mushrooms. Add 1 cup boiling water, cover and let stand for 10 minutes. Lift out the tomatoes and mushrooms and chop. Strain the soaking liquid through a fine sieve and set aside. In a saucepan, heat 1 cup of the milk over medium heat until steaming. Meanwhile, put 3 tablespoons of flour in a small bowl and gradually whisk in the remaining 1/3 cup of milk until smooth whisk into the hot milk and stir constantly over the heat until the sauce comes to a simmer and thickens. Continue cooking and stirring for 1 minute. Remove from heat. Whisk in the cream cheese, then 2/3 cup of the spaghetti sauce and the vinegar. Season with salt and pepper. Set aside. [I added an egg here - whisk 1 cup hot liquid into the egg *slowly*, then whisk egg mixture back into rest. I put the vinegar into the red sauce instead along with about a cup of white wine.] In a large non-stick skillet, heat oil over medium-high heat. Add onions, carrots and garlic and saute until soft, about 2 minutes. [To reduce fat, saute in liquid instead.] Add fresh mushrooms, rosemary, and the reserved tomatoes and porcini cook until the fresh mushrooms are just wilted, about 2 minutes longer. Stir in the remaining 1 teaspoon of flour. Add the reserved soaking liquid and the remaining 1/3 cup of spaghetti sauce. Cook until the mixture thickens, about 1 minute. Remove from heat, season with salt and pepper. [Putting flour in this makes it really thick but I can see the logic as veg lasagnas tend to come out watery.] Preheat oven to 400 F. Lightly spray a 9 x 13 in baking sheet with cooking spray or oil. [Oiling isn't necessary here.] Smear the bottom of the prepared dish with 1/2 cup of the sauce. Line bottom with 1/4 of noodles (1 layer). Then spread 1/2 of mushroom mixuture and sprinkle with 2 tablespoons parmesan. Add 2nd layer of noodles, then the squash (sprinkle with salt and pepper) and another 1/2 cup of the sauce. Add 3rd noodle layer, remaining mushroom mixure and 2 tablespoons of parmesan. Top with remaining noodles and sauce, then remaining parmesan. [I did 3 layers of noodles, as I only cooked 9 noodles - mine went: a little bit of white sauce, noodles, half red sauce, noodles, squash, noodles, other half of red sauce, rest of white sauce, and some grated cheese I think. The white sauce on the bottom didn't work, it scorched a bit.] Lightly oil a large piece of aluminum foil or coat it with cooking spray, and use it to tighly cover the baking dish. Bake the lasagne for 30 minutes, uncover and bake for additional 10 to 15 minutes or until lightly brown and bubbing. Let stand for 10 minutes before serving. [Oiling the foil really isn't necessary -- I probably made some other modifications that I don't recall now.] Note: Changes I made included: using dried shiitakes and cloud ear mushrooms instead of porcini (and increasing the amount), omitting the sun-dried tomatoes, making my own spaghetti sauce instead of using jarred, using cottage cheese instead of cream cheese, grating the carrot into the red sauce instead of sauteing it, and not combining the red sauce with the white. I found the butternut took a long time to cook, esp. the pieces in the middle, but baking the lasagna longer seemed to improve it. Next time I might bake or nuke the squash first (steaming would add too much liquid). Additional comments in brackets.

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Directions

Ingredients

  • 12 ounces dried or 1 pound fresh lasagna noodles, preferably whole-wheat
  • 10 sun-dried tomatoes, (not packed in oil)
  • 3/4 cup dried porcini mushrooms, (3/4 ounce)
  • 1 cup boiling water
  • 1 1/3 cups low-fat milk, divided
  • 3 tablespoon all-purpose flour, divided
  • 2 ounces reduced-fat cream cheese, (3 tablespoons)
  • 1 cup prepared marinara sauce, divided
  • 2 teaspoons balsamic vinegar
  • Salt &amp freshly ground pepper, to taste
  • 2 teaspoons extra-virgin olive oil
  • 1 onion, chopped
  • 1 small carrot, chopped
  • 2 cloves garlic, minced
  • 12 ounces mushrooms, (wild and/or cultivated), sliced
  • 1 1/2 teaspoons chopped fresh rosemary, or 1/2 teaspoon dried
  • 1/2 cup freshly grated Parmesan cheese, (1 ounce)
  • 1 1/2 pounds butternut squash, peeled and thinly sliced (4 cups)

Cooking Instruction

Step 1

Cook noodles in a large pot of boiling salted water until barely tender (8 minutes for dried, 1 minute for fresh). Drain and rinse under cold water. Spread the noodles on clean kitchen towels, cover with plastic wrap and set aside.

Step 2

Combine sun-dried tomatoes and dried mushrooms in a small bowl. Add boiling water, cover and let stand for 10 minutes. Transfer the tomatoes and mushrooms to a cutting board with a slotted spoon and chop. Strain the soaking liquid through a fine sieve and set aside.

Step 3

Heat 1 cup milk in a saucepan over medium heat until steaming. Meanwhile, put 3 tablespoons flour in a small bowl and gradually whisk in the remaining 1/3 cup milk until smooth whisk into the hot milk and stir constantly over the heat until the sauce comes to a simmer and thickens. Continue cooking and stirring for 1 minute. Remove from the heat. Whisk in cream cheese, then 2/3 cup mariniar sauce and vinegar. Season the sauce with salt and pepper set aside.

Step 4

Heat oil in a large nonstick skillet over medium-high heat. Add onion, carrot and garlic and sauté until soft, about 2 minutes. Add fresh mushrooms, rosemary and the reserved tomatoes and porcini cook until the fresh mushrooms are just wilted, about 2 minutes longer. Stir the remaining 1 teaspoon flour into the vegetables. Add the reserved soaking liquid and the remaining 1/3 cup marinara sauce and cook until the mixture thickens, about 1 minute. Remove from the heat and season with salt and pepper.

Step 5

Preheat oven to 400°F. Coat a 9-by-13-inch baking dish with cooking spray.

Step 6

Smear the bottom of the prepared dish with 1/2 cup of the sauce. Line the bottom with a single layer of noodles. Spread half of the mushroom mixture over the noodles and sprinkle with 2 tablespoons of the Parmesan. Add another layer of noodles, arrange butternut squash on top and sprinkle with salt and pepper. Spread another 1/2 cup sauce over all. Add another layer of noodles, followed by the remaining mushroom mixture sprinkle with 2 more tablespoons of the Parmesan. Finish with the remaining noodles and sauce. Sprinkle with the remaining Parmesan.

Step 7

Coat a large piece of foil with cooking spray and tightly cover the baking dish. Bake the lasagne for 30 minutes. Uncover and bake until lightly browned and bubbling, 10 to 15 minutes more. Let stand for 10 minutes before serving.


Directions

Preheat oven to 350 degrees F. Heat olive oil in large skillet over medium-high heat.

Add onions and saute until soft, 6-8 minutes. Add mushrooms to pan, cooking until tender, about 3 minutes. Season with salt and pepper. Transfer mushroom mixture to bowl and set aside.

Add squash, broth, 3 tablespoons thyme and 3 tablespoons sage to same skillet. Cover and simmer over medium heat until squash is tender, about 6 minutes.

Uncover and cook until squash is very soft but still retains shape, about 5 minutes. Season with salt and pepper.

Mix ricotta, 2 cups mozzarella cheese, 1 1/2 cups Parmesan cheese, and remaining 1 tablespoon thyme and 1 tablespoon sage in large bowl. Season to taste with salt and pepper. Mix in eggs.

Brush 13- x 9- x 2-inch glass or ceramic baking dish with oil. Spread 1 cup of ricotta mixture over bottom. Arrange 3 noodles on top.

Spread 1 3/4 cups of ricotta mixture over noodles. Arrange one third of squash mixture over ricotta. Sprinkle with one third of mushrooms and 1 cup mozzarella.

Top with 3 noodles, then 1 3/4 cups of ricotta mixture, half of remaining squash, half of mushrooms, and remaining 1 cup mozzarella.

Repeat with noodles, 1 3/4 cups ricotta mixture, remaining squash and remaining mushrooms. Top with 3 noodles. Spread remaining ricotta mixture over and sprinkle with remaining Parmesan.

Cover with foil, which has been brushed with oil. Bake lasagna, covered, for 35 minutes. Uncover and bake until heated through, about 25 minutes longer. Let stand for 10 minutes before serving (The lasagna can be assembled one day ahead and refrigerated).