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LOCATION: Recipes >> Vegetarian >> Mushroom & Butternut Squash Lasagne

Print this Recipe    Mushroom & 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

1. 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.
2. 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 & mushrooms and chop. Strain the soaking liquid
through a fine sieve and set aside.
3. 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.
4. 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.
5. Preheat oven to 400 F. Lightly spray a 9 x 13 in baking sheet with
cooking spray or oil.
6. 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 & 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.
7. 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 serving.
According to Eating Well: 325 calories, 13 grams Protein, 6 grams fat
(2.4 grams saturated), 58 grams carbohytdrates, 275 mg. sodium, 9 mg
cholesterol, 5 grams fiber.





Cheese And Vegetable Lasagne

2 C (1 lb) Ricotta Cheese
1/4 C Chopped fresh parsley
1/4 C Chopped fresh green onion
1/4 C Parmesan cheese
1 Egg
2 Tb Vegetable oil
2 Cloves garlic
1 Large onion, chopped
1 1/2 C Chopped zucchini
2 C Sliced mushrooms
1 T Dried basil
1/2 Ts Dried oregano
Freshly ground pepper to taste
2 (26 oz) tomato sauce, any flavor
1 Pk (1 lb) lasagne noodles
2 C (1/2 lb) shredded Mozzarella cheese
1 C (1/4 lb) shredded cheddar

Combine ricotta cheese, with parsley, green onion, parmesan and egg.
In saucepan, saute garlic and onion in oil until soft. Add zucchini,
mushrooms, basil, oregano, and pepper. Stir cook until tender crisp.
Add 2 cups tomato sauce. Simmer 5 minutes.
Cook 16 lasagne noodles according to package directions. When noodles
are almost fully cooked, drain, immerse in cold water and drain again.
To assemble, pour 1 1/2 cups tomato sauce on bottom of a greased 9 x
13 inch baking dish. Lay a flat layer of 4 lasagne noodles over sauce.
Top with half tomato vegetable mixture and sprinkle with 1 cup
mozzarella cheese. Repeat with another flat layer of 4 lasagne noodles,
remaining tomato vegetable mixture and 1cup mozzarella cheese. Top with
remaining 4 lasagne noodles, 1 1/2 cups tomato sauce and shredded
cheddar cheese. Bake at 350 degrees F for 45 minutes or until sauce
bubbles.
Makes 8 servings.

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