Butternut Squash and Mushroom Lasagna

Butternut Squash and Mushroom Lasagna
Photo by Luca Trovato

Ingredients

  • 2 pounds butternut squash
  • ½ pound crimini (baby bella) mushrooms
  • Olive oil
  • ¼ cup unsalted butter
  • 4 cups grated mozzarella cheese
  • 4 tablespoons fresh sage
  • 4 tablespoons fresh thyme
  • + 6 more ingredients
    • 1 9-ounce package no-boil lasagna noodles
    • 1 14-ounce can vegetable broth
    • 3 15-ounce containers whole-milk ricotta cheese
    • 2 cups grated Parmesan cheese
    • 4 large eggs
    • 2 ½ cups onions

Melt butter in large skillet over medium-high heat. Add onions; sauté until soft, about 8 minutes. Increase heat to high; add mushrooms and cook until tender, stirring constantly, about 3 minutes. Season with salt and pepper. Transfer mushroom mixture to bowl; set aside. Add squash, broth, 3 tabl...

View full recipe at Epicurious

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