Butternut Squash, Sage and Mushroom Casserole

By Greywolf

This unique take on lasagna will win rave reviews. It is comfort food with a unique twist.

Ingredients

• 2 medium butternut squash, about 3 lbs
• 4 garlic cloves, chopped
• 1 lb white button mushrooms, cleaned and thinly sliced
• 1/2 lb shitake mushrooms, stems removed and thinly sliced
• 1 can fat-free evaporated milk
• 1 small shallot, sliced
• 1 oz fresh sage, chopped
• 1/8 tsp salt
• 1/8 tso black pepper
• 9 whole wheat lasagna noodles

Details

Servings 6
Preparation time 25mins
Cooking time 85mins
Adapted from weightwatchers.ca

Preparation

Step 1

Preheat oven to 400 F. Cut 1 squash in half lengthwise. Peel other squash and cut into 1/2-inch cubes.

Coat a nonstick cookie sheet with cooking spray. Remove seeds from squash that was cut lengthwis and place cut side down on cookie sheet. Roast until very soft, about 35 to 40 minutes. Remove from oven and let cool.

Meanwhile, heat oil in a large nonstick skillet over medium-high heat. Add 2 chopped garlic cloves. Swirl skillet to mix and cook until fragrant, about 10 seconds. Add mushrooms and 1/8 tsp salt. Increase temperature to high and cook, stirring often, 6 minutes. Remove from heat and stir in cubed butternut squash; let cool.

Put evaporated milk, shallots, remaining garlic and sage in a medium saucepan. Bring to a boil, cover and remove from heat.

Scrape flesh of roasted squash halves into a large bowl. Mash with a potato masher; add milk mixture and mash to mix. Season to taste with salt and pepper.

Coat a 9x9-inch pan with cooking spray. Spoon half of mashed squash into bottom of pan and spread into an even layer. Top with 3 uncooked noodles and spoon over 1 cup of mushroom-squash mixture. Top with 1/2 cup of mashed squash. Repeat layers 2 more times, ending with 1/2 cup of mashed squash.

Cover pan with foil and bake 20 minutes. Remove foil and bake 10 minutes more. Remove from oven let stand 10 minutes before slicing into 6 pieces.