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Butternut Squash and Mushroom Lasagna

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Butternut Squash and Mushroom Lasagna

Butternut Squash and Mushroom Lasagna

The recipe Butternut Squash and Mushroom Lasagna could satisfy your Mediterranean craving in approximately 45 minutes. This recipe makes 8 servings with 804 calories, 44g of protein, and 42g of fat each. This recipe covers 33% of your daily requirements of vitamins and minerals. It works well as a pretty expensive main course. Head to the store and pick up thyme, sage, eggs, and a few other things to make it today. To use up the eggs you could follow this main course with the Rose Levy Beranbaum's Chocolate Tomato Cake with Mystery Ganache as a dessert.

Instructions

1
Melt butter in large skillet over medium-high heat.
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ButterButter
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Frying PanFrying Pan
2
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.
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Salt And PepperSalt And Pepper
MushroomsMushrooms
OnionOnion
3
Transfer mushroom mixture to bowl; set aside.
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MushroomsMushrooms
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BowlBowl
4
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.
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Salt And PepperSalt And Pepper
SquashSquash
BrothBroth
ThymeThyme
SageSage
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Frying PanFrying Pan
5
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.
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MozzarellaMozzarella
ParmesanParmesan
Salt And PepperSalt And Pepper
Ricotta CheeseRicotta Cheese
ThymeThyme
EggEgg
SageSage
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BowlBowl
6
Brush 13x9x2-inch glass or ceramic baking dish with oil.
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Cooking OilCooking Oil
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Baking PanBaking Pan
7
Spread 1 cup ricotta mixture over bottom. Arrange 3 noodles on top.
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PastaPasta
Ricotta CheeseRicotta Cheese
SpreadSpread
8
Spread 13/4 cups ricotta mixture over noodles. Arrange 1 1/3 cups squash mixture over.
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PastaPasta
Ricotta CheeseRicotta Cheese
SpreadSpread
SquashSquash
9
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.
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MozzarellaMozzarella
MushroomsMushrooms
PastaPasta
Ricotta CheeseRicotta Cheese
SquashSquash
10
Spread remaining ricotta mixture over; sprinkle with remaining Parmesan. Cover with oiled foil.
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ParmesanParmesan
Ricotta CheeseRicotta Cheese
SpreadSpread
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Aluminum FoilAluminum Foil
11
Preheat oven to 350°F.
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OvenOven
12
Bake lasagna, covered, 35 minutes. Uncover; bake until heated through, about 25 minutes longer.
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OvenOven
13
Let stand 10 minutes before serving. (The lasagna can be assembled one day ahead and refrigerated.)
DifficultyHard
Ready In45 m.
Servings8
Health Score31
CuisinesMediterraneanItalianEuropean
Dish TypesLunchMain CourseMain DishDinner
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