Butternut Squash Lasagna With Shiitake Mushrooms And Sage


  • (9-ounce size) no-boil lasagna noodles
  • olive oil
  • eggs
  • Parmesan cheese
  • grated mozzarella cheese, divided
  • containers (15-ounce size) whole-milk ricotta cheese
  • sliced fresh sage, divided
  • + 6 more ingredients
    • fresh thyme
    • vegetable broth
    • onions
    • olive oil
    • butternut squash, peeled, seeded, cut into ¼-inch-thick slices
    • fresh shiitake mushrooms*, sliced

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 ta...

View full recipe at SpringPad


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