Butternut Squash & Mushroom Lasagna Recipe serves: 6
Prep Time 20 min
Cook Time 65 min
Stand Time 15 min

Nutritional Information

Serving Size 6 servings
Amount Per Serving
Calories 500
Calories from Fat 110
Total Fat 12 g
Saturated Fat 5 g
Trans Fat 0 g
Cholesterol 25 mg
Sodium 820 mg
Total Carbs 75 g
Dietary Fiber 5 g
Sugars 7 g
Protein 22 g
Vitamin A 140 IU
Vitamin C 25 mg
Calcium 30 mg
Iron 20 mg

Butternut Squash & Mushroom Lasagna

A Ted Allen recipe

Ingredients

  • 2 Tbsp. I Can't Believe It's Not Butter!® All Purpose Sticks, divided
  • 2 1/2 cups finely chopped butternut squash, (about 1 small squash), parboiled
  • 1 lb. assorted wild mushrooms, (such as crimini, portabella, or shitake), stems removed, sliced
  • 1 medium leek, white and light green parts only, sliced lengthwise, rinsed, thinly sliced crosswise
  • 1 tsp. salt , divided
  • 1 tsp. freshly ground black pepper, divided
  • 2 tsp. all-purpose flour
  • 3 cups 2% milk
  • 1/4 tsp. freshly grated nutmeg
  • 1 1/2 cups part-skim ricotta cheese
  • 1/2 cup grated Parmesan cheese, divided
  • 12 no boil lasagna noodles
  • 1 Tbsp. chopped fresh parsley leaves

Directions

  1. Preheat oven to 375°.
  2. Coat 13 x 9-in. baking dish with no-stick cooking spray. Melt 1 Tbsp. I Can't Believe It's Not Butter!® All Purpose Sticks in large skillet over medium-high heat. Add squash, mushrooms, leek, 1/2 tsp. salt and 1/4 tsp. pepper. Cook, stirring occasionally, until vegetables are tender and most of mushroom liquid has evaporated, about 8 minutes. Remove to bowl; set aside.
  3. Melt remaining 1 Tbsp. I Can't Believe It's Not Butter!® All Purpose Sticks in same skillet over medium heat. Add flour and cook, stirring, 1 minute. Whisk in milk and nutmeg; bring to boil. Reduce heat to medium-low and simmer 3 to 4 minutes, stirring occasionally. Remove from heat and let cool.
  4. Add ricotta, 1/4 cup Parmesan, and remaining 1/2 tsp. salt and 3/4 tsp. pepper to sauce. Pour 1/2 cup into prepared pan; top with 4 noodles and another 1/2 cup sauce. Top with 1/2 of the vegetable mixture, 4 noodles, 1/2 cup sauce, remaining vegetable mixture, remaining noodles and sauce. Top with remaining Parmesan.
  5. Cover lasagna with foil. Bake 55 minutes; uncover and bake until golden brown and noodles are tender, about 10 minutes. Remove from oven; let stand 15 minutes before serving. Garnish with chopped parsley.
  • Tip: For even more flavor, add a couple cloves of chopped garlic to the leeks, or add 3 Tbsp. chopped parsley to the ricotta mixture. If you prefer to use regular lasagna noodles instead of no boil, you still don't need to boil, just add another 1/2 cup milk to total 3 1/2 cups.

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