Butternut and Portobello Lasagna
10 oz. butternut squash, cubed
6 tsp. olive oil
1 tsp. brown sugar
3/4 tsp. salt
3/8 tsp. pepper
4 large Portobello mushrooms, coarsely chopped
2 tsp. balsamic vinegar
2 (28 oz. each) cans whole tomatoes, undrained
2 garlic cloves, minced
1 tsp. crushed red pepper
½ cup fresh basil, thinly sliced
9 no-cook lasagna noodles
5 cups fresh baby spinach
3 cups part-skim ricotta
1 ½ cups shredded part skim Mozzarella
Preheat oven to 350° F.
Combine butternut squash, 2 tsp olive oil, 1 tsp brown sugar, 1/4 tsp salt and 1/8 tsp pepper in a large bowl. Transfer to a foil-lined 15 in x 10 in x 1 in pan. Roast for 15 minutes or until tender, stirring occasionally.
Using a separate bowl, combine mushrooms, balsamic vinegar, 2 tsp olive oil, 1/4 tsp salt and 1/8 tsp pepper. Transfer to a foil-lined 15 in x 10 in x 1 in pan. Roast for 15 minutes or until tender, stirring occasionally.
Drain tomatoes, reserving the juice, and coarsely chop. Heat 2 tsp oil over medium heat in large saucepan. Add garlic and red pepper; cook one minute. Add tomatoes and juice, basil, 1/4 tsp salt, and 1/8 tsp pepper; bring to a boil. Reduce heat; simmer uncovered 40 minutes or until sauce thickens, stirring occasionally.
Spread one cup of this sauce into greased 9 in x 13 in dish.
Layer three noodles, one cup sauce, spinach, and mushrooms. In the second layer, add ricotta cheese and squash to the layer.
Top with the last three noodles and the rest of the sauce. Sprinkle with Mozzarella.
Bake, covered, for 30 minutes. Remove foil and bake for an additional 15-20 minutes or until bubbly. Let cool 15 minutes before serving.
Try the recipe and let us know what you think! Spring Chef has tons of great products for all your culinary needs. You could try our Professional Box Grater for shredding the Mozzarella in the recipe or our 10” x 15” Stainless Steel Baking and Cooling Rack for roasting the squash.