Sure! Here’s a delicious recipe for Mushroom & Butternut Squash Lasagna that’s perfect for a cozy weeknight dinner or a special occasion. Packed with flavor and nutrients, this vegetarian dish will surely impress your family and friends. With a total prep and cook time of approximately 1 hour and 50 minutes, this lasagna serves 8 hungry diners and is rated 3 stars.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Sun-dried tomatoes | 12 |
| Porcini mushrooms | 10 |
| Low-fat milk | 3/4 cup |
| All-purpose white flour | 1 1/3 cups |
| Low-fat cream cheese | 3 oz |
| Salt | To taste |
| Black pepper | To taste |
| Olive oil | 2 tbsp |
| Onion | 1 |
| Carrot | 1 |
| Garlic | 2 cloves |
| Fresh mushrooms | 2 cups |
| Fresh rosemary | 1 sprig |
| Dried rosemary | 1 tsp |
| Parmesan cheese | 1 1/2 cups |
| Lasagna noodles | 12 sheets |
| Butternut squash | 1/2 |
Instructions:
-
Preparation:
- In a large pot of boiling salted water, cook the lasagna noodles until barely tender.
- Drain and rinse under cold water. Spread them on clean kitchen towels and set aside.
-
-
Rehydrate Ingredients:
- Combine sun-dried tomatoes and dried porcini mushrooms in a small bowl.
- Add 1 cup of boiling water, cover, and let stand for 10 minutes.
- Chop the tomatoes and mushrooms, then strain the soaking liquid and set aside.
-
Prepare Sauce:
- Heat 1 cup of milk in a saucepan until steaming.
- In a small bowl, whisk together 3 tbsp flour and the remaining milk until smooth.
- Gradually whisk into the hot milk, stirring constantly until the sauce thickens.
- Remove from heat and whisk in cream cheese, spaghetti sauce, and vinegar. Season with salt and pepper.
-
Prepare Vegetable Mixture:
- Heat olive oil in a large skillet over medium-high heat.
- Sauté onions, carrots, and garlic until soft.
- Add fresh mushrooms, rosemary, and the rehydrated tomatoes and porcini.
- Cook until the mushrooms are wilted, then stir in 1 tsp flour.
- Add the reserved soaking liquid and spaghetti sauce, cook until thickened, and season with salt and pepper.
-
Assemble Lasagna:
- Preheat oven to 400°F and lightly oil a 9×13-inch baking dish.
- Spread 1/2 cup of sauce on the bottom of the dish.
- Arrange a single layer of noodles, followed by half of the mushroom mixture and 2 tbsp of Parmesan.
- Add another layer of noodles, then butternut squash, salt, and pepper, and 1/2 cup of sauce.
- Repeat layers, finishing with noodles and sauce. Sprinkle with remaining Parmesan.
-
Bake:
- Cover the dish with oiled aluminum foil and bake for 30 minutes.
- Uncover and bake for an additional 10-15 minutes until golden and bubbling.
-
Serve:
- Let the lasagna stand for 10 minutes before serving to allow it to set.
- Slice and serve hot, garnished with fresh herbs if desired.
This Mushroom & Butternut Squash Lasagna is a hearty and satisfying dish that’s perfect for vegetarians and meat-lovers alike. Packed with savory flavors, creamy textures, and wholesome ingredients, it’s sure to become a favorite in your household. Enjoy! 🍽️🍅🍄
