Mushroom & Butternut Squash Lasagna

Mushroom & Butternut Squash Lasagna

3 Reviews
From: EatingWell Magazine September/October 1996

Earthy mushrooms and sweet squash are layered in this tasty fall lasagna. Adding reconstituted dried porcini to the sauce adds an additional layer of flavor.

Ingredients 8 servings

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  • 12 ounces dried or 1 pound fresh lasagna noodles, preferably whole-wheat
  • 10 sun-dried tomatoes, (not packed in oil)
  • 3/4 cup dried porcini mushrooms, (3/4 ounce)
  • 1 cup boiling water
  • 1 1/3 cups low-fat milk, divided
  • 3 tablespoons plus 1 teaspoon all-purpose flour, divided
  • 2 ounces reduced-fat cream cheese, (3 tablespoons)
  • 1 cup prepared marinara sauce, divided
  • 2 teaspoons balsamic vinegar
  • Salt & freshly ground pepper, to taste
  • 2 teaspoons extra-virgin olive oil
  • 1 onion, chopped
  • 1 small carrot, chopped
  • 2 cloves garlic, minced
  • 12 ounces mushrooms, (wild and/or cultivated), sliced
  • 1 1/2 teaspoons chopped fresh rosemary, or 1/2 teaspoon dried
  • 1/2 cup freshly grated Parmesan cheese, (1 ounce)
  • 1 1/2 pounds butternut squash, peeled and thinly sliced (4 cups)


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  1. Cook noodles in a large pot of boiling salted water until barely tender (8 minutes for dried, 1 minute for fresh). Drain and rinse under cold water. Spread the noodles on clean kitchen towels, cover with plastic wrap and set aside.
  2. Combine sun-dried tomatoes and dried mushrooms in a small bowl. Add boiling water, cover and let stand for 10 minutes. Transfer the tomatoes and mushrooms to a cutting board with a slotted spoon and chop. Strain the soaking liquid through a fine sieve and set aside.
  3. Heat 1 cup milk in a saucepan over medium heat until steaming. Meanwhile, put 3 tablespoons flour in a small bowl and gradually whisk in the remaining 1/3 cup milk until smooth; whisk into the hot milk and stir constantly over the heat until the sauce comes to a simmer and thickens. Continue cooking and stirring for 1 minute. Remove from the heat. Whisk in cream cheese, then 2/3 cup marinara sauce and vinegar. Season the sauce with salt and pepper; set aside.
  4. Heat oil in a large nonstick skillet over medium-high heat. Add onion, carrot and garlic and saute until soft, about 2 minutes. Add fresh mushrooms, rosemary and the reserved tomatoes and porcini; cook until the fresh mushrooms are just wilted, about 2 minutes longer. Stir the remaining 1 teaspoon flour into the vegetables. Add the reserved soaking liquid and the remaining 1/3 cup marinara sauce and cook until the mixture thickens, about 1 minute. Remove from the heat and season with salt and pepper.
  5. Preheat oven to 400 °F. Coat a 9-by-13-inch baking dish with cooking spray.
  6. Smear the bottom of the prepared dish with 1/2 cup of the sauce. Line the bottom with a single layer of noodles. Spread half of the mushroom mixture over the noodles and sprinkle with 2 tablespoons of the Parmesan. Add another layer of noodles, arrange butternut squash on top and sprinkle with salt and pepper. Spread another 1/2 cup sauce over all. Add another layer of noodles, followed by the remaining mushroom mixture; sprinkle with 2 more tablespoons of the Parmesan. Finish with the remaining noodles and sauce. Sprinkle with the remaining Parmesan.
  7. Coat a large piece of foil with cooking spray and tightly cover the baking dish. Bake the lasagna for 30 minutes. Uncover and bake until lightly browned and bubbling, 10 to 15 minutes more. Let stand for 10 minutes before serving.

Nutrition information

  • Per serving: 362 calories; 7 g fat(2 g sat); 12 g fiber; 60 g carbohydrates; 18 g protein; 49 mcg folate; 10 mg cholesterol; 8 g sugars; 10397 IU vitamin A; 24 mg vitamin C; 167 mg calcium; 6 mg iron; 325 mg sodium; 919 mg potassium
  • Carbohydrate Servings: 3 1/2
  • Exchanges: 2 1/2 starch, 3 vegetable, 1/2 fat

Reviews 3

October 11, 2010
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By: EatingWell User
I first made this in 1996 when it first appeared in Eating Well; I still have the clipped article and I've made it so many times the copy is stained. I have made a few alterations. I make the sauce in the microwave using a 4 cup Pyrex bowl. Heat all the milk until simmering (about 90 seconds) then whisk in flour, heat another minute or so until thickened, whisk smooth then proceed with the recipe as written. I use a lot more spaghetti sauce (homemade). I put 1 cup in the lasagna pan to begin and 2 cups in the mushroom mixture. I bake it at 350 for an hour then let it cool, refrigerate overnight, then reheat a day or so later. Gives the flavors time to blend. Frequently I make it in two 8 x 8 pans and freeze one after the initial baking.
April 26, 2010
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By: EatingWell User
Tasty lasagna, but not worth all the work, in my opinion. Followed all the instructions to the tee. It took me two and a half stressful hours of whirling around the kitchen, although admittedly I'm a pretty novice cook. There were some flavors I personally wasn't too keen on (in the mushroom mixture), but my boyfriend really really liked all of it. The layers weren't very cohesive and fell apart upon touching the plate, but that wasn't a huge deal. Overall pretty good, but I'm in no rush to make again.
December 07, 2009
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By: EatingWell User
This lasagna is awesome! I didn't even miss the ricotta cheese because the squash is so creamy and delicious. When I make it again, I'll make half again as much sauce. It was a little dry. Overall, great lasagna!