MUSHROOM & BUTTERNUT SQUASH LASAGNE

MUSHROOM & BUTTERNUT SQUASH LASAGNE


12 oz. dried or 1 lb. fresh lasagne noodles
10 sun-dried tomatoes (not oil-packed)
3/4 c. dried porcini mushrooms (3/4 oz)
1-1/3 c. low-fat milk
3 T. + 1 tsp. all purpose flour
2 oz. reduced fat cream cheese (3 T.)
1 c. prepared spaghetti sauce
2 t. balsamic vinegar
Salt and pepper to taste
2 t. olive oil
1 onion, chopped 
1 small carrot, chopped 
2 cloves garlic, minced
12 oz. fresh mushrooms (wild and/or cultivated) sliced
1-1/2 t. chopped fresh rosemary OR 1/2 t. dried
1/2 c. grated Parmesan cheese (1 oz)
1-1/2 lbs. butternut squash, peeled and thinly sliced (4 c.)
(I used banana squash and it worked as well)

1. In large pot of boiling water, cook noodles until barely tender (8 min
for dried, 1 min. for fresh). Drain and rinse under cold water. Spread
the noodles on clean kitchen towels, cover with plastic wrap and set aside.

2. In a small bowl, combine sun-dried tomatoes and dried porcini
muchrooms. Add 1 c. boiling water, cover and let stand for 10 mins. Lift
out vegs. and chop. Strain the soaking liquid through a fine sieve and set
aside.

3. In a saucepan, heat 1 c. of the milk over medium heat until steaming. 
Meanwhile, put 3 T. flour in a small bowl and gradually whisk in the
remaining 1/3 c. 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 min. Remove from heat. Whisk in cream
cheese, then 2/3 c. spaghetti sauce and vinegar. Season with salt and
pepper. Set aside.

4. In large nonstick skillet, heat oil over med.-high hrat. Add onions,
carrots and garlic and saute until soft, about 2 mins. Add fresh
mushrooms, rosemary and reserved tomatoes and porcini, cook until the fresh
mushrooms are just wilted, about 2 mins. stir tghe remaining 1 t. flour
into vegs. Add reserved soaking liquid and remaining 1/3 c. spaghetti
sauce. Cook until mixture thickens, about 1 min. Remove from heat and
season w/salt & pepper. 

5. Preheat oven to 400 deg. F. Lightly oil a 9x13" baking dish or spray
with nonstick cooking spray.

6. Smear the bottom of the prepared dish w/1/2c. sauce. Line the ottom
with single layer of noodles. Spread half of the mushroom mixture over
noodles and sprinkle w/2 T. Parmesan. Add another layer of noodles,
arrange butternut squash on top and sprinkle with salt and pepper. Spread
another 1/2 c. sauce over all. Ad another layer of noodles, followed by
remaining mushroom mixture, and 2 more T. Parmesan. Finish with remaining
noodles and sauce. Sprinkle w/ remaining Parmesan.

7. Lightly oil a large piece of alum. foil or coat with cooking spray. 
Tightly cover the dish. Bake for 30 mins. Uncover and bake for 10-15 mins
more or until lightly browned and bubbling. Let stand for 10 mins. before
serving.

Makes 8 servings - 325 ca. per serving; 13 g. protein; 6 g. fat; 58 g.
carbs; 275mg. sodium, 9mg. cholesterol; 5 g. fiber.



Source: