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How To make Mushroom& Butternut Squash Lasagne
12 ounces lasagna noodles -- (dry or 1 lb. fresh)
10 sun-dried tomatoes
(not oil packed)
3/4 cup dried porcini mushrooms :
(3/4 oz.)
1 1/3 cups skim milk
3 tablespoons all-purpose flour
1 teaspoon all-purpose flour
2 ounces reduced-fat cream cheese (3 tablespoons)
1 cup spaghetti sauce
2 teaspoons balsamic vinegar
salt and pepper :
to taste 2 teaspoons olive oil
1 onion chopped
1 small carrot :
chopped
2 cloves garlic minced
12 ounces fresh mushrooms :
(reg or wild)
1 1/2 teaspoons fresh rosemary (or 1/2 tsp dried)
1/2 cup grated fresh Parmesan cheese
1 1/2 pounds butternut squash :
peeled/thinly sliced
1. In a large pot of boiling water, cook noodles until barely tender (8 minutes for dried, 1 minute for fresh). Drain and rinse under cold water. Spread the noodles on clean kitchen towels, cover with plastic wrap and set aside.
2. In a small bowl, combine sun-dried tomatoes and dried porcini mushrooms. Add 1 cup boiling water, cover and let stand for 10 minutes. Lift out the tomatoes & mushrooms and chop. Strain the soaking liquid through a fine sieve and set aside.
3. In a saucepan, heat 1 cup of the milk over medium heat until steaming. Meanwhile, put 3 tablespoons of flour in a small bowl and gradually whisk in the remaining 1/3 cup of milk until smooth; whisk into the hot milk and stir constantly over the heat until the sauce comes to a simmer and thickens. Continue cooking and stirring for 1 minute. Remove from heat. Whisk in the cream cheese, then 2/3 cup of the spaghetti sauce and the vinegar. Searson with salt and pepper. Set aside.
4. In a large non-stick skillet, heat oil over medium-high heat. Add onions, carrots and garlic and saute until soft, about 2 minutes. Add fresh mushrooms, rosemary, and the reserved tomatoes and porcini; cook until the fresh mushrooms are just wilted, about 2 minutes longer. Stir in the remaining 1 teaspoon of flour. Add the reserved soalking liquid and the remaining 1/3 cup of spaghetti sauce. Cook until the mixture thickens, about 1 minute. Remove from heat, season with salt and pepper.
5. Preheat oven to 400 F. Lightly spray a 9 x 13 in baking sheet with cooking spray or oil.
6. Smear the botom of the prepared dish with 1/2 cup of the sauce. Line bottom with 1/4 of noodles (1 layer). Then spread 1/2 of mushroom mixuture & sprinkle with 2 tablespoons parmesan. Add 2nd layer of noodles, then the squash (sprinkle with salt and pepper) and another 1/2 cup of the sauce. Add 3rd noodle layer, remaining mushroom mixure and 2 tablespoons of parmesan. Top with remaining noodles and sauce, then remaining parmesan.
7. Lightly oil a large piece of aluminum foil or coat it with cooking spray, and use it to tighly cover the baking dish. Bake the lasagne for 30 minutes, uncover and bake for additional 10 to 15 minutes or until lightly brown and bubbing. Let stand for 10 minutes before serving.
According to Eating Well: 325 calories 13 grams Protien, 6 grams fat (2.4 grams saturated) 58 grams carbohytdrates, 275 mg. sodium, 9 mg cholereal, 5 grams fiber.
According to Master Cook 512 calories 8.5 grams fat????
How To make Mushroom& Butternut Squash Lasagne's Videos
The Ultimate Vegetable Lasagne | The Happy Pear - in 2k
Sponsored by Hotpoint | The Happy Pear Twins Stephen and David take a family favourite, add a couple simple twists and create something truly spectacular! The boys Ultimate Veg Lasagne has it all, sweet roasted mediterranean vegetables in a delicious roasted garlic and sun-dried tomato sauce, velvety smooth and creamy béchamel, and gorgeous soft pasta layers. What more could you want, other than seeing it all in 2k high definition. Guess the Happy Pear round to wash the dishes after would be nice...
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Links from the video:
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For more nutrition info, click here:
Ingredients:
1 red pepper
1 yellow pepper
2 red onions
1 courgette
2 aubergines
1 bulb of fennel
4 tablespoons olive oil
2 tablespoons balsamic vinegar
2 teaspoons salt
For the tomato sauce
1 onion
1 bulb of garlic
2 tablespoons oil
3 x 400g tins of chopped tomato
2 bay leaves
Leaves from a few sprigs of fresh thyme or 2 teaspoons dried thyme (optional)
1 teaspoon salt
½ teaspoon freshly ground black pepper
8 sun-dried tomatoes
For the béchamel sauce
800ml milk
100g butter or 80ml sunflower
80g plain white or spelt flour
50g Cheddar cheese
1 teaspoon salt
½ teaspoon freshly ground black pepper
1 teaspoon grated nutmeg
To assemble
200g lasagne sheets
150g Cheddar cheese
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This recipe is Grain Free, Gluten Free, Dairy Free, Paleo, Vegan, Refined Sugar Free, Specific Carbohydrate Diet Legal
Click here for the full recipe
everylastbite.com/2018/12/21/white-lasagna/
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