MUSHROOM & BUTTERNUT SQUASH LASAGNA

MUSHROOM & BUTTERNUT SQUASH LASAGNA image

Yield 8 people

Number Of Ingredients 30

Ingredients

12 oz dried lasagna noodles
--or 1 pound fresh lasagna
-noodles
10 sun-dried tomatoes
--not packed in oil
3/4 c dried porcini mushrooms
--3/4 ounce
1 1/3 c low-fat milk
3 tb all-purpose white flour;
-plus 1 teaspoon
2 oz reduced-fat cream cheese
--3 tablespoons
1 c prepared spaghetti sauce
2 ts balsamic vinegar
salt & freshly ground black
-pepper; to taste
2 ts olive oil
1 onion; chopped
1 sm carrot; chopped
2 cloves garlic; minced
12 oz fresh mushrooms; sliced
--wild and/or cultivated
1 1/2 ts chopped fresh rosemary
--or 1/2 teaspoon dried
-rosemary
1/2 c freshly grated parmesan
-cheese
1 1/2 lb butternut squash; peeled
--and thinly sliced
--4 cups

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.