Butternut & Portobello Lasagna Recipe

Name: Butternut & Portobello Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; 4 large portobello mushrooms, coarsely chopped; 2 teaspoons balsamic vinegar; 2 teaspoons olive oil; 1/4 teaspoon salt; 1/8 teaspoon pepper; 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; 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

Servings: persons

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
4 large portobello mushrooms, coarsely chopped
2 teaspoons balsamic vinegar
2 teaspoons olive oil
1/4 teaspoon salt
1/8 teaspoon pepper
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
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

1
Preheat oven to 350u00b0. In a large bowl, combine the first five ingredients. In another bowl, combine ingredients for mushrooms. Transfer vegetables to separate foil-lined 15x10x1-in. baking pans. Roast 14-16 minutes or until tender, stirring occasionally.
2
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.
3
Spread 1 cup sauce into a greased 13x9-in. baking dish. Layer with three noodles, 1 cup sauce, spinach and mushrooms. Continue layering with three noodles, 1 cup sauce, ricotta cheese and roasted squash. Top with remaining noodles and sauce. Sprinkle with mozzarella cheese.
4
Bake, covered, 30 minutes. Bake, uncovered, 15-20 minutes longer or until bubbly. Let stand 15 minutes before serving.

1794

kcal

Calories

Fat

204

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 1 package (10 ounces) frozen cubed butternut squash, thawed, 2 teaspoons olive oil, 1 teaspoon brown sugar, 1/4 teaspoon salt, and more.

Yes, Butternut & Portobello Lasagna falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Butternut & Portobello Lasagna

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