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.
Mushroom & Butternut Squash Lasagna
From EatingWell: 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.
3 Reviews for Mushroom & Butternut Squash Lasagna
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.
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!