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Prep 30 mins
Cook 1 hr 20 mins
- 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
- In a large pot of boiling salted 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.
- 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 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 of the spaghetti sauce and vinegar.
- Season the sauce with salt and pepper; set aside.
- In a large nonstick skillet, heat oil over medium-high heat.
- Add onions, carrots 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 spaghetti sauce and cook until the mixture thickens, about 1 minute.
- Remove from the heat and season with salt and pepper.
- Preheat oven to 400°F.
- Lightly oil a 9-by-13-inch baking dish or coat it with nonstick cooking spray.
- 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.
- Lightly oil a large piece of aluminum foil or coat it with nonstick cooking spray, and use it to tightly cover the dish.
- Bake the lasagna for 30 minutes.
- Uncover and bake for 10 to 15 minutes more, or until lightly browned and bubbling.
- Let stand for 10 minutes before serving.