Mushroom & Butternut Squash Lasagna

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.

Cooking Method: Baking, Boiling, Steaming, Stewing

Cuisine: American

Courses: Main Courses

Difficulty: Intermediate

Servings: 1

Calories: 1166.9

Dietary: Vegetarian

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

1
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.
2
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.
3
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.
4
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.
5
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.
6
Preheat oven to 400°F (204°C). Lightly oil a 9x13-inch baking dish or coat with nonstick spray.
7
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.
8
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.
9
Add another layer of noodles, followed by the remaining mushroom mixture. Sprinkle with 2 more tablespoons of Parmesan.
10
Finish with the remaining noodles and the rest of the sauce. Sprinkle with the remaining Parmesan cheese.
11
Cover the dish tightly with oiled aluminum foil. Bake for 30 minutes.
12
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.

Keywords: lasagna, vegetarian, butternut squash, mushroom, porcini, sun-dried tomatoes, cream cheese, comfort food, italian-american, fall dinner, family meal, oven-baked, herbs, rosemary, parmesan, spaghetti sauce, healthy twist, meal prep, crowd pleaser, seasonal vegetables

Read it online: https://www.chefs-mate.com/recipe/mushroom-butternut-squash-lasagna/