Vegetarian

Lightened Butternut Squash Lasagna with Shiitake Mushrooms and Sage is for Dinner.

Lightened Butternut Squash Lasagna with Shiitake Mushrooms and Sage takes several minutes to prepare.

Lightened Butternut Squash Lasagna with Shiitake Mushrooms and Sage takes several minutes to cook.

Lightened Butternut Squash Lasagna with Shiitake Mushrooms and Sage makes 8 servings.

The ingredients for Lightened Butternut Squash Lasagna with Shiitake Mushrooms and Sage are:

3 tablespoons extra virgin olive oil
2 medium onions, chopped
1 pound fresh shiitake mushrooms, sliced
2 pounds butternut squash, peeled, seeded, cut into 1/4-inch-thick slices
2 cups vegetable broth
4 tablespoons chopped fresh thyme, divided
4 tablespoons sliced fresh sage, divided
2.5 cups part-skim ricotta cheese
2 cups grated part-skim mozzarella cheese, divided
1 cups grated Parmesan cheese, divided
2 large eggs
Olive oil
1 9-ounce package no-boil lasagna noodles

Here is how you make Lightened Butternut Squash Lasagna with Shiitake Mushrooms and Sage:

Preheat oven to 350 degrees F.Heat olive oil in large skillet over medium-high heat.Add onions and saute until soft, 6-8 minutes.Add mushrooms to pan, cooking until tender, about 3 minutes.Season with salt and pepper. Transfer mushroom mixture to bowl; set aside.Add squash, broth, 3 tablespoons thyme, and 3 tablespoons sage to same skillet. Cover and simmer over medium heat until squash is tender, about 6 minutes.Uncover and cook until squash is very soft but still retains shape, about 5 minutes. Season with salt and pepper.Mix ricotta, 1 cup mozzarella cheese, 3/4 cup Parmesan cheese, and remaining 1 tablespoon thyme and 1 tablespoon sage in large bowl. Season to taste with salt and pepper. Mix in eggs.Brush 13x9x2-inch glass or ceramic baking dish with oil.Spread 1portion of ricotta mixture over bottom. Arrange 3 noodles on top. Spread more of ricotta mixture over noodles. Arrange one third of squash mixture over ricotta. Sprinkle with one third of mushrooms and 1/2 cup mozzarella. Top with 3 noodles, then more of ricotta mixture, half of remaining squash, half of mushrooms, and remaining 1/2 cup mozzarella. Repeat with noodles, more ricotta mixture, remaining squash, and remaining mushrooms. Top with 3 noodles. Spread remaining ricotta mixture over; sprinkle with remaining Parmesan. Cover with foil, which has been brushed with oil.Bake lasagna, covered, 35 minutes. Uncover; bake until heated through, about 25 minutes longer. Let stand 10 minutes before serving.(The lasagna can be assembled one day ahead and refrigerated.)Makes 8 servings.Substitutions: Shiitakes can be substituted with crimini or button mushrooms.Number of Servings: 8Recipe submitted by SparkPeople user KELLYRO.

The nutritional information for Lightened Butternut Squash Lasagna with Shiitake Mushrooms and Sage is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 585.2

• Total Fat: 31.5 g
• Cholesterol: 119.9 mg
• Sodium: 1,127.7 mg
• Total Carbs: 52.6 g
• Dietary Fiber: 2.9 g
• Protein: 35.6 g

Lightened Butternut Squash Lasagna with Shiitake Mushrooms and Sage is Italian cuisine.

The dietary needs meet for Lightened Butternut Squash Lasagna with Shiitake Mushrooms and Sage is Vegetarian