1 hr 50 mins
1 hr 20 mins
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Units: US | Metric
- 12 ounces dried lasagna noodles or 1 lb fresh lasagna noodle
- 10 sun-dried tomatoes, not packed in oil
- 3/4 cup dried porcini mushroom
- 1 1/3 cups low-fat milk
- 3 tablespoons all-purpose white flour
- 1 teaspoon all-purpose white flour
- 2 ounces low-fat cream cheese
- 1 cup prepared spaghetti sauce
- 2 teaspoons balsamic vinegar
- freshly ground black pepper
- 2 teaspoons olive oil
- 1 onion, chopped
- 1 small carrot, chopped
- 2 cloves garlic, minced
- 12 ounces fresh mushrooms, sliced,wild and/or cultivated
- 1 1/2 teaspoons chopped fresh rosemary or 1/2 teaspoon dried rosemary
- 1/2 cup freshly grated parmesan cheese
- 1 1/2 lbs butternut squash, peeled and thinly sliced,4 cups
- 1In a large pot of boiling salted water, cook noodles until barely tender (8 minutes for dried, 1 minute for fresh).
- 2Drain and rinse under cold water.
- 3Spread the noodles on clean kitchen towels, cover with plastic wrap and set aside.
- 4In a small bowl, combine sun-dried tomatoes and dried porcini mushrooms.
- 5Add 1 cup boiling water, cover and let stand for 10 minutes.
- 6Lift out the tomatoes and mushrooms and chop.
- 7Strain the soaking liquid through a fine sieve and set aside.
- 8In a saucepan, heat 1 cup of the milk over medium heat until steaming.
- 9Meanwhile, 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.
- 10Continue cooking and stirring for 1 minute.
- 11Remove from the heat.
- 12Whisk in cream cheese, then 2/3 cup of the spaghetti sauce and vinegar.
- 13Season the sauce with salt and pepper; set aside.
- 14In a large nonstick skillet, heat oil over medium-high heat.
- 15Add onions, carrots and garlic and sauté until soft, about 2 minutes.
- 16Add fresh mushrooms, rosemary and the reserved tomatoes and porcini; cook until the fresh mushrooms are just wilted, about 2 minutes longer.
- 17Stir the remaining 1 teaspoon flour into the vegetables.
- 18Add the reserved soaking liquid and the remaining 1/3 cup spaghetti sauce and cook until the mixture thickens, about 1 minute.
- 19Remove from the heat and season with salt and pepper.
- 20Preheat oven to 400°F.
- 21Lightly oil a 9-by-13-inch baking dish or coat it with nonstick cooking spray.
- 22Smear the bottom of the prepared dish with 1/2 cup of the sauce.
- 23Line the bottom with a single layer of noodles.
- 24Spread half of the mushroom mixture over the noodles and sprinkle with 2 tablespoons of the parmesan.
- 25Add another layer of noodles, arrange butternut squash on top and sprinkle with salt and pepper.
- 26Spread another 1/2 cup sauce over all.
- 27Add another layer of noodles, followed by the remaining mushroom mixture; sprinkle with 2 more tablespoons of the parmesan.
- 28Finish with the remaining noodles and sauce.
- 29Sprinkle with the remaining parmesan.
- 30Lightly oil a large piece of aluminum foil or coat it with nonstick cooking spray, and use it to tightly cover the dish.
- 31Bake the lasagna for 30 minutes.
- 32Uncover and bake for 10 to 15 minutes more, or until lightly browned and bubbling.
- 33Let stand for 10 minutes before serving.
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Nutritional Facts for Mushroom & Butternut Squash Lasagna
Serving Size: 1 (279 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 322.7
- Calories from Fat 57
- Total Fat 6.4 g
- Saturated Fat 2.7 g
- Cholesterol 13.1 mg
- Sodium 269.0 mg
- Total Carbohydrate 54.5 g
- Dietary Fiber 4.8 g
- Sugars 9.8 g
- Protein 13.6 g