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Butternut, Caramelized Onion and Mushroom Lasagna

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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.