BUTTERNUT, CARAMELIZED ONION AND MUSHROOM LASAGNA
Serves 6 (makes two 8-by-8-inch pans) Prep: 1 hour, 30 minutes
Cook: 1 hour, 15 minutes
Use scissors to remove the woody stems from the shiitake mushrooms and discard the stems. Wipe the caps clean and slice thinly with a knife.
1 bag (10 ounces) frozen diced butternut squash (or 2 cups diced fresh squash)
2 cans (28 ounces each) Italianstyle crushed tomatoes 2 teaspoons sugar or agave syrup 2 teaspoons dried basil
1/2 teaspoon dried thyme leaves Salt, freshly ground black pepper 3 tablespoons olive oil
2 medium onions, halved, thinly
sliced
1 cup (4 ounces) sliced button or
cremini mushrooms
1 package (3.5 ounces) fresh shiitake mushrooms, stems discarded, caps thinly sliced 4 cloves garlic, crushed 2 tablespoons chopped fresh
basil leaves
1 tablespoon chopped fresh
chives
1 pound (16 ounces) mozzarella
cheese, preferably whole milk 1 carton (16 ounces) ricotta
cheese
1 cup shredded Parmesan cheese 1 large egg, beaten
1 box (9 ounces) no-boil, ovenready lasagna noodles
1. Put squash, tomatoes, sugar, basil, thyme, 1/2 teaspoon salt and 1/4 teaspoon pepper into a medium saucepan. (If using fresh squash, first microwave until fork tender, 4 minutes.) Simmer over low heat, stirring often, until squash is fork tender and sauce is thick, about 20 minutes. Cool. Makes about 8 cups.
2. Meanwhile, heat a large nonstick skillet over medium heat until hot. Add 2 tablespoons oil and the onions. Cook, stirring often, until onions are golden and soft, about 10 minutes. Add mushrooms and garlic. Cook, stirring often, until mushrooms are golden, about 5 minutes. Season with 1/4 teaspoon each of salt and pepper. Cool. Stir in fresh basil and chives.
3. Use the large holes on a 4-sided grater to shred the mozzarella onto a plate. Mix ricotta, half of the Parmesan, remaining 1 tablespoon olive oil, egg, 1/2 teaspoon salt and 1/4 teaspoon pepper in medium bowl.
4. To assemble, have everything near the work surface. Lightly oil the bottom and sides of two 8-inch square metal or aluminum baking pans.
5. For each lasagna, pour about 1 cup of the tomato sauce into bottom of 1 prepared pan. Top with 2 lasagna noodles. Use a small spatula to spread 1/2 cup of the ricotta mixture over noodles. Top with a 1/2 cup sauce and 2 pasta sheets. Top with 1/2 cup sauce, 1/2 cup of the mozzarella, half of the mushroom mixture and 1/2 cup ricotta mixture. Add 1/2 cup of the sauce and smooth with the spatula. Top with 2 noodles, then another 1/2 cup sauce and 1/2 cup mozzarella. Top with 2 pasta sheets, 1/2 cup of the remaining sauce, 1 cup of the remaining mozzarella and 1/4 cup of the remaining Parmesan.
6. Repeat to make a second pan of lasagna.
7. To freeze, cover the pans with plastic wrap and then a double thickness of foil. Label and freeze solid. When ready to bake, thaw overnight in the refrigerator.
8. To bake, heat oven to 375 degrees. Remove the plastic wrap from the lasagna. Lightly oil the foil and place it oiled side down on the lasagna and wrap the foil tight to the pan. Bake, 25 minutes (35 if previously frozen). Uncover the pan and continue baking until the sauce bubbles at the edges of the pan and a knife inserted in the center comes out hot, about 30 minutes more.
9. Let stand 10 minutes before cutting into squares to serve.
Nutrition information per serving: 396 calories, 20 g fat, 10 g saturated fat, 69 mg cholesterol, 31 g carbohydrates, 8 g sugar, 22 g protein, 1,065 mg sodium, 4 g fiber