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I diverged wildly off the recipe. Changes I made included: using
dried shiitakes and cloud ear mushrooms instead of porcini (and
increasing the amount), omitting the sun-dried tomatoes (didn't have
any at the time), making my own spaghetti sauce instead of using
jarred, using cottage cheese instead of cream cheese, grating the
carrot into the red sauce instead of sauteing it, and not combining
the red sauce with the white. I found the butternut took a long
time to cook, esp. the pieces in the middle, but baking the lasagna
longer seemed to improve it. Next time I might bake or nuke the
squash first (steaming would add too much liquid). Additional
comments in brackets.

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
1 cup spaghetti sauce
2 teaspoons balsamic vinegar
2 teaspoons olive oil
1 onion, chopped
1 small carrot, chopped
2 cloves garlic, minced
12 ounces fresh mushrooms (may be 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 and 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. [I wouldn't cook the noodles untl
right before assembly as they don't hold well.]

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. [I added an egg here - whisk 1
cup hot liquid into the egg *slowly*, then whisk egg mixture back
into rest. I put the vinegar into the red sauce instead along with
about a cup of white wine.]

In a large non-stick skillet, heat oil over medium-high heat. Add
onions, carrots and garlic and saute until soft, about 2 minutes.
[To reduce fat, saute in liquid instead.] 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. [Putting flour in this makes it really thick but I can
see the logic as veg lasagnas tend to come out watery.]

Preheat oven to 400 F. Lightly spray a 9 x 13 in baking sheet with
cooking spray or oil. [Oiling isn't necessary here.]

Smear the bottom 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. [I did 3
layers of noodles, as I only cooked 9 noodles - mine went: a little
bit of white sauce, noodles, half red sauce, noodles, squash,
noodles, other half of red sauce, rest of white sauce, and some
grated cheese I think. The white sauce on the bottom didn't work,
it scorched a bit.]

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. [Oiling the foil really isn't necessary -- I probably
made some other modifications that I don't recall now.]


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