Best Mushroom Butternut Squash Lasagna Recipes

BUTTERNUT SQUASH AND MUSHROOM LASAGNA

Steps:

• 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 13x9x2-inch glass or ceramic baking dish with oil. Spread 1 cup ricotta mixture over bottom. Arrange 3 noodles on top. Spread 13/4 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°F. 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.)

MUSHROOM, SPINACH AND BUTTERNUT SQUASH LASAGNA

Steps:

• Day 1 - Prepare the Layers Butternut Squash Layer Coat the squash with baslamic vinegar, agave nectar with a spinkle of choppped onion. salt and pepper. Convection roast at 350 for 35-45 minutes until the squash is tender enough to smash with a fork. Cool and store in refrigerator. Mushroom Layer Combine chopped mushrooms, thyme, garlic, rosemary and saute in butter and oil until tender. When most of the moister has evaporated, add the red wine and vegetable broth and saute for another 2 minutes until the broth on the mushrooms is thick. Cool and refrigerate. Spinach Layer Steam whole spinach in a steamer ( or microwave steamer) until wilted. Chop the spinach and add grate fresh nutmeg, salt and pepper. Cool and refrigerate. Day 2 - Assembly Combine ricotta, mozzarella, parmesan cheeses and eggs in a large bowl. Brush the Lasagna pan with olive oil. Spread 2 cups of the cheese mixture in the bottom on the pan evenly. Place 9 noodles (3 rows of 3 overlapping) in the pan to cover. On top of the noodles add 3 cups of the cheese mixture. Put the spinach evenly on the cheese layer. add 9 noodles, 3 cups cheese and the mushrooms. Add 9 noodles, 3 cups cheese and the squash. Add 9 noodles and the remaining cheese sauce on top. Cover and chill overnight in the refrigerator. Day 3 - Baking & Serving Preheat oven to 350. Let Lasagna come to room temp. for about 1-2 hours and bake covered for 35-40 minutes. Uncover and bake for 25-30 minutes longer until cheese begins to brown. Let stand for about 10-15 minutes before serving. Serve with cream of butternut sauce, braised broccoli rabe, brussels sprouts and turnips.

MUSHROOM & BUTTERNUT SQUASH LASAGNA

Steps:

• 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.

MUSHROOM & BUTTERNUT SQUASH LASAGNA

Steps:

• 1. Cook noodles until barely tender. Rinse. Spread on clean kitchen towels, cover with wrap. 2. In a sm bowl, combine sun-dried toms and dried porcini mushrooms. Add 1 c bling water, cover and let stand for 10 min. Lift out and chop. Strain the soaking liquid through a fine sieve and set aside. 3. In a saucepan, heat 1c of the milk over med heat until steaming. Meanwhile, put 3 tblsp flour in a small bowl and grad. whisk in the remaining 1/3c milk until smooth; whisk into the hot milk and stir constantly over the heat until the sauce comes to a simmer and thickens. Continue stirring for 1 min. Remove frm heat. Whisk in cr ch, then 2/3 c of the spag. sauce and vin. Season the sauce with s&p; set aside. 4. In a lg skillet, heat oil over medium-high. Add onions, carrots and garlic and saut‚ until soft, about 2 min. Add fresh mush, rosemary and the resv. tomatoes and porcini; cook until the fresh mush are just wilted, about 2 min longer. Stir the rem. 1 tsp flour into the vegetables. Add the reserved soaking liquid and the remaining 1/3 c spaghetti sauce and cook until the mixture thickens, about 1 min. Remove from the heat and season with salt and pepper. 5. Preheat to 400F. Lightly oil a 9-by-13 baking dish. 6. Smear the bottom of the prepared dish with 1/2 c of the sauce. Line the bottom with a single layer of noodles. Spread half of the mush mixture over the noodles and sprinkle with 2 tbsp of the Parm. Add another layer of noodles, arrange butternut squash on top and sprinkle with salt and pepper. Spread another 1/2 c sauce over all. Add another layer of noodles, followed by the remaining mushroom mixture; sprinkle with 2 more Tbsp of the Parmesan. Finish with the remaining noodles and sauce. Sprinkle with the remaining Parmesan. 7. Lightly oil a large piece of aluminum foil, and use it to tightly cover the dish. Bake the lasagna for 30 min. Uncover and bake for 10 to 15 min more, or until lightly browned and bubbling. Let stand for 10 min.