Lasagna gets fresh flavor and color when you make it with roasted butternut squash, portobello mushrooms, basil and spinach. We feast on this. —Edward and Danielle Walker, Traverse City, Michigan
Butternut & Portobello Lasagna
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
- 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.
- 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.
- Spread 1 cup sauce into a greased 13x9-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.
- Bake, covered, 30 minutes. Bake, uncovered, 15-20 minutes longer or until bubbly. Let stand 15 minutes before serving.
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