This Mushroom & Butternut Squash Lasagna is a comforting twist on the classic Italian favorite, swapping traditional meat for the earthy richness of porcini and fresh mushrooms paired with sweet, roasted butternut squash. The dish features a luscious, light cream sauce made with reduced-fat cream cheese and milk, balancing the deep umami flavors of sun-dried tomatoes and balsamic vinegar. It’s a perfect weeknight dinner that feels luxurious without being overly complicated. The layers of tender noodles, savory vegetable filling, and melty cheese create a satisfying texture that appeals to both vegetarians and meat-eaters alike. Great for family dinners or potlucks, this lasagna holds together beautifully and tastes even better the next day.
Mushroom & Butternut Squash Lasagna
Description
This Mushroom & Butternut Squash Lasagna is a comforting twist on the classic Italian favorite, swapping traditional meat for the earthy richness of porcini and fresh mushrooms paired with sweet, roasted butternut squash. The dish features a luscious, light cream sauce made with reduced-fat cream cheese and milk, balancing the deep umami flavors of sun-dried tomatoes and balsamic vinegar. ItâÂÂs a perfect weeknight dinner that feels luxurious without being overly complicated. The layers of tender noodles, savory vegetable filling, and melty cheese create a satisfying texture that appeals to both vegetarians and meat-eaters alike. Great for family dinners or potlucks, this lasagna holds together beautifully and tastes even better the next day.Directions
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Bring a large pot of salted water to a boil. Cook lasagna noodles until barely tender (8 minutes for dried, 1 minute for fresh). Drain, rinse under cold water, and spread on clean kitchen towels to dry. Set aside.
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In a small bowl, combine sun-dried tomatoes and dried porcini mushrooms. Pour 1 cup boiling water over them, cover, and let stand for 10 minutes. Lift out the tomatoes and mushrooms and chop. Strain the soaking liquid through a fine sieve and reserve.
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In a saucepan, heat 1 cup of the milk over medium heat until steaming. Meanwhile, whisk the remaining 1/3 cup milk into the 3 tablespoons of flour until smooth. Whisk this mixture into the hot milk and stir constantly until the sauce simmers and thickens. Cook for 1 more minute, then remove from heat. Whisk in the cream cheese, 2/3 cup of the spaghetti sauce, and balsamic vinegar. Season with salt and pepper. Set aside.
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In a large nonstick skillet, heat olive oil over medium-high heat. Add chopped onion, carrot, and garlic; sauté until soft, about 2 minutes. Add fresh mushrooms, rosemary, and the reserved chopped tomatoes and porcini. Cook until fresh mushrooms are wilted, about 2 minutes.
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Stir the remaining flour into the vegetable mixture. Add the reserved mushroom soaking liquid and the remaining 1/3 cup spaghetti sauce. Cook until the mixture thickens, about 1 minute. Remove from heat and season with salt and pepper.
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Preheat oven to 400°F (204°C). Lightly oil a 9x13-inch baking dish or coat with nonstick spray.
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Smear the bottom of the dish with 1/2 cup of the cream sauce. Layer with a single layer of noodles. Spread half of the mushroom mixture over the noodles and sprinkle with 2 tablespoons of Parmesan.
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Add another layer of noodles. Arrange thinly sliced butternut squash on top and sprinkle with salt and pepper. Spread another 1/2 cup of sauce over all.
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Add another layer of noodles, followed by the remaining mushroom mixture. Sprinkle with 2 more tablespoons of Parmesan.
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Finish with the remaining noodles and the rest of the sauce. Sprinkle with the remaining Parmesan cheese.
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Cover the dish tightly with oiled aluminum foil. Bake for 30 minutes.
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Remove the foil and bake for 10 to 15 minutes more, or until lightly browned and bubbling. Let stand for 10 minutes before serving.
Nutrition Facts
Servings 1 cups
- Amount Per Serving
- Calories 1166.9kcal
- % Daily Value *
- Total Fat 51.6g80%
- Saturated Fat 20.6g103%
- Cholesterol 134.5mg45%
- Sodium 2410.1mg101%
- Total Carbohydrate 142.7g48%
- Dietary Fiber 22.1g89%
- Sugars 28.5g
- Protein 55.6g112%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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