Butternut Squash And Mushroom Lasagna Recipes

BUTTERNUT & PORTOBELLO LASAGNA

Steps:

• Preheat oven to 350°. In a large bowl, combine the first 5 ingredients. In another bowl, combine ingredients for mushrooms. Transfer vegetables to 2 separate foil-lined 15x10x1-in. baking pans. Roast 14-16 minutes or until tender, stirring occasionally., Meanwhile, for sauce, drain tomatoes, reserving juices; coarsely chop tomatoes. In a large saucepan, heat oil over medium heat. Add garlic and pepper flakes; cook 1 minute longer. Stir in chopped tomatoes, reserved tomato juices, basil, salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, 35-45 minutes or until thickened, stirring occasionally., Spread 1 cup sauce into a greased 13x9-in. baking dish. Layer with 3 noodles, 1 cup sauce, spinach and mushrooms. Continue layering with 3 noodles, 1 cup sauce, ricotta cheese and roasted squash. Top with remaining noodles and sauce. Sprinkle with mozzarella cheese., Bake, covered, 30 minutes. Bake, uncovered, 15-20 minutes longer or until bubbly. Let stand 15 minutes before serving.

MUSHROOM & BUTTERNUT SQUASH LASAGNA

Steps:

• In a large pot of boiling salted water, cook noodles 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.
• In a small bowl, combine sun-dried tomatoes and dried porcini mushrooms.
• Add 1 cup boiling water, cover and let stand for 10 minutes.
• Lift out the tomatoes and mushrooms and chop.
• Strain the soaking liquid through a fine sieve and set aside.
• In a saucepan, heat 1 cup of the milk 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 of the spaghetti sauce and vinegar.
• Season the sauce with salt and pepper; set aside.
• In a large nonstick skillet, heat oil over medium-high heat.
• Add onions, carrots and garlic and sauté 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 spaghetti sauce and cook until the mixture thickens, about 1 minute.
• Remove from the heat and season with salt and pepper.
• Preheat oven to 400°F.
• Lightly oil a 9-by-13-inch baking dish or coat it with nonstick cooking spray.
• 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.
• Lightly oil a large piece of aluminum foil or coat it with nonstick cooking spray, and use it to tightly cover the dish.
• Bake the lasagna for 30 minutes.
• Uncover and bake for 10 to 15 minutes more, or until lightly browned and bubbling.
• Let stand for 10 minutes before serving.

BUTTERNUT SQUASH AND SAUSAGE LASAGNA

Steps:

• For the sauce: Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat. Add the sausage and use a wooden spoon to break up the meat as it browns. When the sausage has cooked to golden brown, about 8 minutes, transfer it to a paper towel-lined plate to drain. Return the skillet to medium heat and add the remaining tablespoon olive oil. Add the onions and use a wooden spoon to scrape up any browned bits left on the bottom of the skillet. Deglaze with 2 tablespoons water. Cook until the onions are translucent, stirring occasionally, about 8 minutes. Add the mushrooms and cook until browned, 4 to 5 minutes. Stir in the garlic and a pinch of crushed red pepper and cook about 2 minutes. Add the sausage back to the skillet. Stir in the canned butternut squash, cream, salt and pepper. Set aside.
• For the filling: In a medium bowl, combine the ricotta, Parmesan, kale, sage, garlic powder, salt, pepper, eggs and nutmeg. Stir to combine and set aside.
• For the lasagna: Preheat the oven to 400 degrees F. Bring a large pot of salted water to a boil.
• Cook the lasagna noodles in the boiling water for half the time the package recommends. Drain and toss with a drizzle of olive oil to prevent them from sticking together.
• Spray a 9-by-13-inch casserole dish with nonstick cooking spray. Spoon about a cup of the sauce into the dish, spreading it to cover the bottom. Arrange half the lasagna noodles over the sauce, then begin layering first with half of the ricotta filling, then half of the sauce, then half of the mozzarella. Continue layering with the remaining noodles, filling and sauce, finishing with mozzarella on top. Sprinkle with the Parmesan. Tap the casserole on the counter to force out any air bubbles.
• Bake until the cheese is golden brown and the lasagna is bubbling, 35 to 45 minutes. Let it rest for 15 minutes so it can set and be cut easily.

BUTTERNUT SQUASH AND HAZELNUT LASAGNE

Steps:

• Make filling:
• Cook onion in butter in a deep 12-inch heavy skillet over moderate heat, stirring occasionally, until golden, about 10 minutes. Add squash, garlic, salt, and white pepper and cook, stirring occasionally, until squash is just tender, about 15 minutes. Remove from heat and stir in parsley, sage, and nuts. Cool filling.
• Make sauce while squash cooks:
• Cook garlic in butter in a 3-quart heavy saucepan over moderately low heat, stirring, 1 minute. Whisk in flour and cook roux, whisking, 3 minutes. Add milk in a stream, whisking. Add bay leaf and bring to a boil, whisking constantly, then reduce heat and simmer, whisking occasionally, 10 minutes. Whisk in salt and white pepper and remove from heat. Discard bay leaf. (Cover surface of sauce with wax paper if not using immediately.)
• Assemble lasagne:
• Preheat oven to 425°F.
• Toss cheeses together. Spread 1/2 cup sauce in a buttered 13- by 9- by 2-inch glass baking dish (or other shallow 3-quart baking dish) and cover with 3 pasta sheets, leaving spaces between sheets. Spread with 2/3 cup sauce and one third of filling, then sprinkle with a heaping 1/2 cup cheese. Repeat layering 2 more times, beginning with pasta sheets and ending with cheese. Top with remaining 3 pasta sheets, remaining sauce, and remaining cheese.
• Tightly cover baking dish with buttered foil and bake lasagne in middle of oven 30 minutes. Remove foil and bake until golden and bubbling, 10 to 15 minutes more. Let lasagne stand 15 to 20 minutes before serving.