Lightened Butternut Squash Lasagna with Shiitake Mushrooms and Sage
- Number of Servings: 8
Ingredients
3 tablespoons extra virgin olive oil2 medium onions, chopped1 pound fresh shiitake mushrooms, sliced2 pounds butternut squash, peeled, seeded, cut into 1/4-inch-thick slices2 cups vegetable broth4 tablespoons chopped fresh thyme, divided4 tablespoons sliced fresh sage, divided2.5 cups part-skim ricotta cheese2 cups grated part-skim mozzarella cheese, divided1 cups grated Parmesan cheese, divided2 large eggsOlive oil1 9-ounce package no-boil lasagna noodles
Preheat oven to 350 degrees F.
Heat olive oil in large skillet over medium-high heat.
Add onions and saute until soft, 6-8 minutes.
Add mushrooms to pan, cooking until tender, 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 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, 1 cup mozzarella cheese, 3/4 cup 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 13x9x2-inch glass or ceramic baking dish with oil.
Spread 1portion of ricotta mixture over bottom. Arrange 3 noodles on top. Spread more of ricotta mixture over noodles. Arrange one third of squash mixture over ricotta. Sprinkle with one third of mushrooms and 1/2 cup mozzarella. Top with 3 noodles, then more of ricotta mixture, half of remaining squash, half of mushrooms, and remaining 1/2 cup mozzarella. Repeat with noodles, more ricotta mixture, remaining squash, and remaining mushrooms. Top with 3 noodles. Spread remaining ricotta mixture over; sprinkle with remaining Parmesan. Cover with foil, which has been brushed with oil.
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.)
Makes 8 servings.
Substitutions: Shiitakes can be substituted with crimini or button mushrooms.
Number of Servings: 8
Recipe submitted by SparkPeople user KELLYRO.
Heat olive oil in large skillet over medium-high heat.
Add onions and saute until soft, 6-8 minutes.
Add mushrooms to pan, cooking until tender, 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 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, 1 cup mozzarella cheese, 3/4 cup 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 13x9x2-inch glass or ceramic baking dish with oil.
Spread 1portion of ricotta mixture over bottom. Arrange 3 noodles on top. Spread more of ricotta mixture over noodles. Arrange one third of squash mixture over ricotta. Sprinkle with one third of mushrooms and 1/2 cup mozzarella. Top with 3 noodles, then more of ricotta mixture, half of remaining squash, half of mushrooms, and remaining 1/2 cup mozzarella. Repeat with noodles, more ricotta mixture, remaining squash, and remaining mushrooms. Top with 3 noodles. Spread remaining ricotta mixture over; sprinkle with remaining Parmesan. Cover with foil, which has been brushed with oil.
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.)
Makes 8 servings.
Substitutions: Shiitakes can be substituted with crimini or button mushrooms.
Number of Servings: 8
Recipe submitted by SparkPeople user KELLYRO.
Nutritional Info Amount Per Serving
- Calories: 585.2
- Total Fat: 31.5 g
- Cholesterol: 119.9 mg
- Sodium: 1,127.7 mg
- Total Carbs: 52.6 g
- Dietary Fiber: 2.9 g
- Protein: 35.6 g
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