Butternut Squash And Mushroom Lasagna Recipe - Cooking Index
Butternut Squash And Mushroom Lasagna Recipe - Cooking Index
| 1/4 cup | 49g / 1.7oz | Unsalted butter |
| 2 1/2 cups | 156g / 5.5oz | Chopped onions - (1/2 stick) |
| 1/2 lb | 227g / 8oz | Crimini (baby bella) mushrooms - sliced (abt 3 cups) |
| 2 lbs | 908g / 32oz | Butternut squash - peeled, seeded, |
| Cut 1/4"-thick slices - (abt 5 1/2 cups) | ||
| 1 | Vegetable broth - (14 oz) | |
| 4 tablespoons | 60ml | Chopped fresh thyme - divided |
| 4 tablespoons | 60ml | Sliced fresh sage - divided |
| 3 | Containers whole-milk ricotta cheese - (15 | |
| 4 cups | 584g / 20oz | Grated mozzarella cheese - divided |
| 2 cups | 292g / 10oz | Grated Parmesan cheese - divided |
| 4 cups | 792g / 27oz | Eggs (large) |
| Olive oil - as needed | ||
| 1 | No-boil lasagna noodles - (9 oz) |
Melt butter in large skillet over medium-high heat. Add onions; saute until soft, about 8 minutes. Increase heat to high; add mushrooms and cook until tender, stirring constantly, about 3 minutes. Season with salt and pepper. Transfer mushroom mixture to bowl; set aside.
Add squash, broth, 3 tablespoons thyme, and 3 tablespoons sage to same skillet. Cover and simmer over medium heat until squash is just tender, about 6 minutes. Uncover and cook until squash is very soft but still retains shape, about 5 minutes. Season with salt and pepper.
Mix ricotta, 2 cups mozzarella cheese, 1 1/2 cups Parmesan cheese, and remaining 1 tablespoon thyme and 1 tablespoon sage in large bowl. Season to taste with salt and pepper; mix in eggs.
Brush 13- by 9- by 2-inch glass or ceramic baking dish with oil. Spread 1 cup ricotta mixture over bottom. Arrange 3 noodles on top. Spread 1 3/4 cups ricotta mixture over noodles. Arrange 1 1/3 cups squash mixture over. Sprinkle with 1/2 cup mushrooms and 1 cup mozzarella. Top with 3 noodles, then 1 3/4 cups ricotta mixture, half of remaining squash, 1/2 cup mushrooms, and remaining 1 cup mozzarella. Repeat with noodles, 1 3/4 cups ricotta mixture, remaining squash, and remaining mushrooms. Top with 3 noodles. Spread remaining ricotta mixture over; sprinkle with remaining Parmesan. Cover with oiled foil.
Preheat oven to 350 degrees. Bake lasagna, covered, 35 minutes. Uncover; bake until heated through, about 25 minutes longer. Let stand 10 minutes before serving. (The lasagna can be assembled one day ahead and refrigerated.)
This recipe yields 8 servings.
Source:
Bon Appetit, November 2004
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