Butternut Squash and Mushroom Lasagna

Name: Butternut Squash and Mushroom Lasagna
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Mediterranean, Italian, European
Ingredients: 907 grams butternut squash, peeled, seeded, cut into 1/4-inch-thick slices (about 5 1/2 cups); 710 milliliters 1/2 pound crimini (baby bella) mushrooms, sliced (about; 4 larges eggs; 4 Tbsps sliced fresh sage, divided; 4 Tbsps chopped fresh thyme, divided; 946 milliliters grated mozzarella cheese, divided; 8 servings Olive oil; 591 milliliters chopped onions; 255 grams package no-boil lasagna noodles; 473 milliliters grated Parmesan cheese, divided; 1 kilograms whole-milk ricotta cheese; 59 milliliters (1/2 stick) unsalted butter; 397 grams vegetable broth

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

Melt butter in large skillet over medium-high heat.

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Butter

Equipment you will use

Frying Pan

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 Pepper

Mushrooms

Onion

Transfer mushroom mixture to bowl; set aside.

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Mushrooms

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Bowl

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 Pepper

Squash

Broth

Thyme

Sage

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Frying Pan

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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Mozzarella

Parmesan

Salt And Pepper

Ricotta Cheese

Thyme

Egg

Sage

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Bowl

Brush 13x9x2-inch glass or ceramic baking dish with oil.

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Cooking Oil

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Baking Pan

Spread 1 cup ricotta mixture over bottom. Arrange 3 noodles on top.

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Pasta

Ricotta Cheese

Spread

Spread 13/4 cups ricotta mixture over noodles. Arrange 1 1/3 cups squash mixture over.

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Pasta

Ricotta Cheese

Spread

Squash

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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Mozzarella

Mushrooms

Pasta

Ricotta Cheese

Squash

Spread remaining ricotta mixture over; sprinkle with remaining Parmesan. Cover with oiled foil.

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Parmesan

Ricotta Cheese

Spread

Equipment you will use