Butternut & Portobello Lasagna

Lasagna gets a new updated flavor when you make it with roasted butternut squash and portobello mushrooms. Try this on for a lighter version of lasagna!

1-(10 oz.) package frozen cubed butternut squash, thawed

2 tsp. olive oil

1 tsp. brown sugar

1/4 tsp. salt

1/8 tsp. pepper


4 large portobello mushrooms, coarsely chopped

2 tsp. balsamic vinegar

2 tsp. olive oil

1/4 tsp. salt

1/8 tsp. pepper


2-(28 oz.) cans whole tomatoes, undraineed

2 tsp. olive oil

2 garlic cloves, minced

1 tsp. crushed red pepper flakes

1/2 cup fresh basil leaves, thinly sliced

1/4 tsp. salt

1/8 tsp. pepper


9 no-cook lasagna noodles

4 oz. fresh baby spinach

3 cups ricotta cheese

1 1/2 cups shredded mozzarella cheese

Preheat oven to 350 degrees.

In a large bowl, combine the first 5 ingredients.

In another bowl, combine ingredients for mushrooms.

Transfer vegetables to separate foil lined 15 x 10 x 1 inch baking pans. Roast 14-16 minutes or until tender, stirring occasionally.

Meanwhile for sauce, drain tomatoes, reserving juice, coarsely chop tomatoes.

In a large saucepan, heat oil over medium heat. Add garlic and pepper flakes and cook about 1 minute. Stir in chopped tomatoes, reserved juice, basil, salt and pepper, bring to a boil. Reduce heat to a simmer, uncovered 35-45 minutes or until thickened.

Spread 1 cup of sauce into a greased 13 x 9 inch baking pan. Layer with 3 noodles, 1 cup sauce, spinach and mushrooms. Continue layering with 3 noodles, 1 cup sauce, ricotta 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 longer or until bubbly. Let stand 15 minutes before serving.

Serve with Homemade Garlic Bread Sticks.

Serves 12



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