Delicious. Delicious. Delicious.
Butternut Squash and Mushroom Lasagna
1/4 cup unsalted butter
2 1/2 cups chopped onions
1/2 lb. crimini mushrooms, sliced (about 3 cups)
2 lbs. butternut squash, peeled, seee and cut into 1/4 inch thick slices (about 5 1/2 cups)
14 ounces vegetable broth
4 T chopped fresh thyme, divided
4 T sliced fresh sage, divided
20 ounce container cottage cheese
20 ounce continer ricotta cheese
grated mozzarella cheese, divided
grated parmesan cheese, divided
4 large eggs
1-9 ounce container no boild lasagna noodles
Olive oil1. Melt butter in a large skillet over med-high heat. Add onion and saute until soft.
2. Increase heat to high, add mushrooms an cook until tender. Stirring constantly ~ 3 minutes.
3. Season with salt and pepper and set aside.
4. Add squash, broth, 3 T thyme and 3 T sage to the same skillet. Cover and simmer over medium heat until squash is very soft but still holds it’s shape. (about 5 minutes) Season with salt and pepper.
5. Mix ricoota, cottage cheese, some parmesan cheese, 1 T thyme and 1 T sage in a large bowl. Season to taste with salt and pepper and mix in eggs.
6. Brush 9×13 baking dish with olive oil. Spread 1 cup of ricotta mixture over bottom of pan.
7. Arrange 3 noodles on top and layer squash mixture, mozzarella and ricotta mixture.
8. Sprinkle the top with the remaining parmesan cheese.
9. Cover with oiled foil.
10. Preheat oven to 350° F. Bake, covered, 35 minutes. Uncover and bake another 25 minutes until heated through. Let stand 10 minutes before serving.
Steaming the butternut squash for a couple of minutes before peeling it will make it infinitely easier to peel. If you’d like, this dish can be assembled a day ahead of time and refrigerated.
