Butternut, Caramelized Onion and Mushroom Lasagna
Ingredients
- 1 10-ounce bag frozen diced butternut squash or 2 cups diced fresh squash
- 2 28-ounce cans Italian-style crushed tomatoes
- 2 tsp. sugar or agave syrup
- 2 tsp. dried basil
- 1/2 tsp. dried thyme leaves
- 1 ¼ tsp. salt, divided
- ¾ tsp. freshly ground black pepper
- 3 tbsp. olive oil
- 2 medium onions, halved, thinly sliced
- 1 cup button or cremini mushrooms, sliced
- 1 3.5-ounce package fresh shiitake mushrooms, stems discarded, caps thinly sliced
- 4 cloves garlic, crushed
- 2 tbsp. fresh basil leaves, chopped
- 1 tbsp. fresh chives, chopped
- 1-pound mozzarella cheese, preferably whole milk
- 1 15.0-ounce carton ricotta cheese
- 1 cup Parmesan cheese, shredded
- 1 large egg, beaten
- 1 9.0-ounce box no-boil, oven-ready lasagna noodles
Instructions
To prepare the sauce:
- Put squash, tomatoes, sugar, basil, thyme, ½ teaspoon salt and ¼ teaspoon pepper into a medium saucepan.
- If using fresh squash, first microwave until fork tender, 4 minutes.
- Simmer over low heat, stirring often, until squash is fork tender and sauce is thick, about 20 minutes.
- Remove from heat and cool.
- Meanwhile, heat a large nonstick skillet over medium heat until hot.
- Add 2 tablespoon oil and the onions.
- Cook, stirring often, until onions are golden and soft, about 10 minutes.
- Add mushrooms and garlic; cook, stirring often, until mushrooms are golden, about 5 minutes.
- Season with ¼ teaspoon each of salt and pepper; cool.
- Stir in fresh basil and chives.
- Use the large holes on a 4-sided grater to shred the mozzarella onto a plate.
- Mix ricotta, half of the Parmesan, remaining 1 tablespoon olive oil, egg, ½ teaspoon salt and ¼ teaspoon pepper in medium bowl.
To assemble the lasagna:
- Lightly oil the bottom and sides of two 8-inch square metal or aluminum baking pans.
- For each lasagna, pour about 1 cup of the tomato sauce into bottom of 1 prepared pan.
- Top with 2 lasagna noodles.
- Use a small spatula to spread ½ cup of the ricotta mixture over noodles.
- Top with a ½ cup sauce and 2 pasta sheets.
- Top with ½ cup sauce, ½ cup of the mozzarella, half of the mushroom mixture and ½ cup ricotta mixture.
- Add ½ cup of the sauce and smooth with the spatula.
- Top with 2 noodles, then another ½ cup sauce and ½ cup mozzarella.
- Top with 2 pasta sheets, ½ cup of the remaining sauce, 1 cup of the remaining mozzarella and ¼ cup of the remaining Parmesan.
- Repeat to make a second pan of lasagna.
- To freeze, cover the pans with plastic wrap and then a double thickness of foil.
- Label and freeze solid.
When ready to bake:
- Thaw overnight in the refrigerator.
- Pre-heat oven to 375°F
- Remove the plastic wrap from the lasagna.
- Lightly oil the foil and place it oiled side down on the lasagna and wrap the foil tight to the pan.
- Bake for 25 minutes; 35 minutes if previously frozen.
- Uncover the pan and continue baking, about 30 minutes more, until the sauce bubbles at the edges of the pan and a knife inserted in the center comes out hot.
- Let stand 10 minutes before cutting and serving.
