MUSHROOM, SPINACH AND BUTTERNUT SQUASH LASAGNA

MUSHROOM, SPINACH AND BUTTERNUT SQUASH LASAGNA image

Categories Cheese Vegetable Brunch Bake Braise Sauté Steam Christmas Thanksgiving Vegetarian Low Sodium Halloween Dinner Casserole/Gratin Squash Winter Healthy Thyme Potluck

Yield 6-8 large servings

Number Of Ingredients 22

Ingredients

2 lbs. butternut squash cubed
2 TBS Basalmic Vingar
1 TBS Agave Nectar
2 cups chopped onion
1 Lb. Fresh spinach - steamed and chopped
20 sprigs Parsely - chopped
1/4 TSP Fresh ground nutmeg
2 Lb total of 3-4 types of mushrooms sliced or coarsely chopped (button/crimini/alba clamshell/velvet piopinni/forest nameko/oyster are recommended)
2 TBS chopped garlic
5 sprigs fresh thyme - leaves only chopped
1 inch fresh rosemary - leaves only chopped
1 TBS Truffle Oil
2 TBS butter
1 TBS red wine
2 TBS vegetable broth
salt and pepper
48 oz. ricotta cheese
3 cups grated fresh mozzarella cheese
3 cups grates parmesan cheese
36 no boil lasagne noodles (approx 2 boxes, 9 oz each)
3 eggs
9x13x2.5" lasagna pan

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.