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Mushroom and Butternut Squash Lasagne

12 ounces lasagna noodles, (dry or 1 lb. fresh)
10 sun-dried tomatoes, (not oil packed)
3/4 cup dried porcini mushrooms, (3/4 oz.)
1 1/3 cups skim milk
3 tablespoons all-purpose flour
1 teaspoon all-purpose flour
2 ounces reduced-fat cream cheese, (3 tablespoons)
1 cup spaghetti sauce
2 teaspoons balsamic vinegar
salt and pepper, to taste
2 teaspoons olive oil
1 onion, chopped
1 small carrot, chopped
2 cloves garlic, minced
12 ounces fresh mushrooms, (reg or wild)
1 1/2 teaspoons fresh rosemary, (or 1/2 tsp dried)
1/2 cup grated fresh Parmesan cheese
1 1/2 pounds butternut squash, peeled/thinly sliced

In a large pot of boiling 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 of flour in a small bowl
and gradually whisk in the remaining 1/3 cup of 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 heat. Whisk in the cream cheese,
then 2/3 cup of the spaghetti sauce and the vinegar. Season with
salt and pepper. Set aside.

In a large non-stick skillet, heat oil over medium-high heat. Add
onions, carrots and garlic and saute 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 in the remaining 1 teaspoon of flour. Add the reserved
soaking liquid and the remaining 1/3 cup of spaghetti sauce. Cook
until the mixture thickens, about 1 minute. Remove from heat, season
with salt and pepper.

Preheat oven to 400 F. Lightly spray a 9 x 13 in baking sheet with
cooking spray or oil.

Smear the botom of the prepared dish with 1/2 cup of the sauce.
Line bottom with 1/4 of noodles (1 layer). Then spread 1/2 of
mushroom mixuture and sprinkle with 2 tablespoons parmesan. Add
2nd layer of noodles, then the squash (sprinkle with salt and
pepper) and another 1/2 cup of the sauce. Add 3rd noodle layer,
remaining mushroom mixure and 2 tablespoons of parmesan. Top with
remaining noodles and sauce, then remaining parmesan.

Lightly oil a large piece of aluminum foil or coat it with cooking
spray, and use it to tighly cover the baking dish. Bake the lasagne
for 30 minutes, uncover and bake for additional 10 to 15 minutes
or until lightly brown and bubbing. Let stand for 10 minutes before


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