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1
In a large pot of boiling salted water, cook noodles until barely tender (8 minutes for dried, 1 minute for fresh).
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2
Drain and rinse under cold water.
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3
Spread the noodles on clean kitchen towels, cover with plastic wrap and set aside.
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4
In a small bowl, combine sun-dried tomatoes and dried porcini mushrooms.
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5
Add 1 cup boiling water, cover and let stand for 10 minutes.
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6
Lift out the tomatoes and mushrooms and chop.
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7
Strain the soaking liquid through a fine sieve and set aside.
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8
In a saucepan, heat 1 cup of the milk over medium heat until steaming.
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9
Meanwhile, put 3 tablespoons flour in a small bowl and gradually whisk in the remaining 1/3 cup milk until smooth; whisk into the hot milk and stir constantly over the heat until the sauce comes to a simmer and thickens.
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10
Continue cooking and stirring for 1 minute.
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11
Remove from the heat.
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12
Whisk in cream cheese, then 2/3 cup of the spaghetti sauce and vinegar.
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13
Season the sauce with salt and pepper; set aside.
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14
In a large nonstick skillet, heat oil over medium-high heat.
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15
Add onions, carrots and garlic and saute until soft, about 2 minutes.
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16
Add fresh mushrooms, rosemary and the reserved tomatoes and porcini; cook until the fresh mushrooms are just wilted, about 2 minutes longer.
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17
Stir the remaining 1 teaspoon flour into the vegetables.
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18
Add the reserved soaking liquid and the remaining 1/3 cup spaghetti sauce and cook until the mixture thickens, about 1 minute.
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19
Remove from the heat and season with salt and pepper.
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20
Preheat oven to 400u00b0F.
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21
Lightly oil a 9-by-13-inch baking dish or coat it with nonstick cooking spray.
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22
Smear the bottom of the prepared dish with 1/2 cup of the sauce.
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23
Line the bottom with a single layer of noodles.
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24
Spread half of the mushroom mixture over the noodles and sprinkle with 2 tablespoons of the parmesan.
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25
Add another layer of noodles, arrange butternut squash on top and sprinkle with salt and pepper.
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26
Spread another 1/2 cup sauce over all.
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27
Add another layer of noodles, followed by the remaining mushroom mixture; sprinkle with 2 more tablespoons of the parmesan.
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28
Finish with the remaining noodles and sauce.
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29
Sprinkle with the remaining parmesan.
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30
Lightly oil a large piece of aluminum foil or coat it with nonstick cooking spray, and use it to tightly cover the dish.
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31
Bake the lasagna for 30 minutes.
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32
Uncover and bake for 10 to 15 minutes more, or until lightly browned and bubbling.
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33
Let stand for 10 minutes before serving.
