Butternut Squash And Mushroom Lasagna

Butternut Squash And Mushroom Lasagna
Butternut Squash And Mushroom Lasagna

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Ingredients

  • 1/4

    cup unsalted butter

  • 2 1/2

    cups chopped onions - (1/2 stick)

  • 1/2

    pound crimini (baby bella) mushrooms sliced (abt 3 cups)

  • 2

    pounds butternut squash peeled, seeded, cut 1/4"-thick slices - (abt 5 1/2 cups)

  • 1

    can vegetable broth - (14 oz)

  • 4

    tablespoons chopped fresh thyme divided

  • 4

    tablespoons sliced fresh sage divided

  • 3

    containers whole-milk ricotta cheese - (15 oz ea)

  • 4

    cups grated mozzarella cheese divided

  • 2

    cups grated Parmesan cheese divided

  • 4

    large eggs

  • Olive oil as needed

  • 1

    package no-boil lasagna noodles - (9 oz)

Directions

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 13- by 9- by 2-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 degrees. Bake lasagna, covered, 35 minutes. Uncover; bake until heated through, about 25 minutes longer. Let stand 10 minutes before serving. (The lasagna can be assembled one day ahead and refrigerated.) This recipe yields 8 servings.

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