Butternut & Portobello Lasagna Recipe photo by Taste of Home

Butternut & Portobello Lasagna

Servings: 12 / Total Time: 1:45 mins

Ingredients:

  • 1 package (10 ounces) frozen cubed butternut squash, thawed


  • 2 teaspoons olive oil


  • 1 teaspoon brown sugar


  • 1/4 teaspoon salt


  • 1/8 teaspoon pepper

Mushrooms:

  • 4 large portobello mushrooms, coarsely chopped


  • 2 teaspoons balsamic vinegar


  • 2 teaspoons olive oil


  • 1/4 teaspoon salt


  • 1/8 teaspoon pepper

Sauce:

  • 2 cans (28 ounces each) whole tomatoes, undrained


  • 2 teaspoons olive oil


  • 2 garlic cloves, minced


  • 1 teaspoon crushed red pepper flakes


  • 1/2 cup fresh basil leaves, thinly sliced


  • 1/4 teaspoon salt


  • 1/8 teaspoon pepper

Lasagna:

  • 9 no-cook lasagna noodles


  • 4 ounces fresh baby spinach (about 5 cups)


  • 3 cups part-skim ricotta cheese


  • 1-1/2 cups shredded part-skim mozzarella cheese

Directions:

  1. Preheat oven to 350°. In a large bowl, combine the first 5 ingredients. In another bowl, combine ingredients for mushrooms. Transfer vegetables to 2 separate foil-lined 15x10x1-in. baking pans. Roast 14-16 minutes or until tender, stirring occasionally.


  2. Meanwhile, for sauce, drain tomatoes, reserving juices; coarsely chop tomatoes. In a large saucepan, heat oil over medium heat. Add garlic and pepper flakes; cook 1 minute longer. Stir in chopped tomatoes, reserved tomato juices, basil, salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, 35-45 minutes or until thickened, stirring occasionally.


  3. Spread 1 cup sauce into a greased 13×9-in. baking dish. Layer with 3 noodles, 1 cup sauce, spinach and mushrooms. Continue layering with 3 noodles, 1 cup sauce, ricotta cheese and roasted squash. Top with remaining noodles and sauce. Sprinkle with mozzarella cheese.


  4. Bake, covered, 30 minutes. Bake, uncovered, 15-20 minutes longer or until bubbly. Let stand 15 minutes before serving.

Butternut & Portobello Lasagna Recipe photo by Taste of Home