4 tablespoons unsalted butter
2 cups chopped onions
8 ounces crimini or button mushrooms, sliced
Salt and pepper
2 pounds butternut squash, peeled, seeded, cut into 1-/4-inch thick slices
1 cup vegetable broth
1 tablespoon brown sugar
2 tablespoons chopped fresh thyme
12 dry lasagna noodles, cooked and drained
2 pounds ricotta cheese
2-1/2 cups shredded mozzarella cheese
1-1/2 cups grated Parmesan cheese, divided
2 eggs, slightly beaten
Melt butter in a large skillet over medium heat. Add onions and saute until
soft, about 5 minutes. Increase heat to medium-high, and add the mushrooms.
Cook for about 3 minutes, stirring often, until the mushrooms are tender.
Season with salt and pepper. Transfer the mixture to a plate and set aside.
Add squash, broth, sugar, and thyme to the skillet. Cover and simmer over
medium heat for 5 minutes. Uncover and cook until squash is tender but still
retains its shape, 5 to 6 minutes. Season with salt and pepper. Transfer the
squash, without the broth, to a plate and set aside.
In a bowl, combine the ricotta, mozzarella, 1 cup Parmesan, and eggs.
Season with salt and pepper.
Preheat the oven to 375 degrees F.
Lightly grease a 13 x 9 x 2-inch glass baking dish. Spread 1 cup of the ricotta
mixture over the bottom of the dish. Arrange 3 of the lasagna noodles on the
bottom of the dish. Spread 1/3 of the squash and 1/3 of the mushrooms over
the noodles. Spread 1/3 of the ricotta mixture over the top. Repeat layering 3
Tightly cover the baking dish with foil. Bake the lasagna for 40 minutes.
Uncover and sprinkle the remaining 1/2 cup of Parmesan cheese over the top.
Continue baking uncovered until the sauce bubbles and the top is golden,
about 15 minutes. (Place under the broiler for 1 to 2 minutes if you want the
top to be more golden) Remove the lasagna from the oven and allow to rest 10
minutes before serving.
Butternut squash and mushrooms are combined in this very hearty lasagna that is a
perfect dish to accompany your Thanksgiving turkey or as a vegetarian main course.
If you want to make lasagna or eggplant
parmesan ahead of time and freeze it, you
should assemble the dish and freeze it
before baking. Cover the dish tightly with
plastic wrap, and then aluminum foil. It will
keep in the freezer for about 1 month.
Ideally, you should thaw the dish before
baking. If it's still frozen, start baking it at a
lower temperature, about 300 degrees F.,
then turn up the heat once it's warmed
through. You can test the internal
temperature by sticking a knife in the
center and touching the knife to see if it's
hot when you pull it out.