Butternut Squash and Mushroom Lasagne

Ingredients for Butternut Squash and Mushroom Lasagne

• 60g (1/2 Stück) ungesalzene Butter

• 575g chopped onions

• 230g crimini (baby bella) mushrooms, sliced (about 675g )

• 900g butternut squash, peeled, seeded, cut into 1/4-inch-thick slices (about 1325ml )

• 1 400g can vegetable broth

• 4 tablespoons chopped fresh thyme, divided

• 4 tablespoons sliced fresh sage, divided

• 3 425g containers whole-milk ricotta cheese

• 950ml grated mozzarella cheese, divided

• 230g grated Parmesan cheese, divided

• 4 große Eier

• Olivenöl

• 1 250g package no-boil lasagne noodles

How to make Butternut Squash and Mushroom Lasagne

Melt butter in large skillet over medium-high heat. Add onions; sauté until soft, about 8 minutes. Increase heat to high; add mushrooms and cook until tender, stirring constantly, about 3 minutes. Season with salt and pepper. Transfer mushroom mixture to bowl; set aside.

Add squash, broth, 3 tablespoons thyme, and 45ml sage to same skillet. Cover and simmer over medium heat until squash is just tender, about 6 minutes. Uncover and cook until squash is very soft but still retains shape, about 5 minutes. Season with salt and pepper.

Mix ricotta, 230g mozzarella cheese, 170g Parmesan cheese, and remaining 1 tablespoon thyme and 1 tablespoon sage in large bowl. Season to taste with salt and pepper; mix in eggs.

Brush 13x9x2-inch glass or ceramic baking dish with oil. Spread 240ml ricotta mixture over bottom. Arrange 3 noodles on top. Spread 775ml ricotta mixture over noodles. Arrange 325ml squash mixture over. Sprinkle with 120ml mushrooms and 240ml mozzarella. Top with 3 noodles, then 425ml ricotta mixture, half of remaining squash, 120ml mushrooms, and remaining 240ml mozzarella. Repeat with noodles, 425ml ricotta mixture, remaining squash, and remaining mushrooms. Top with 3 noodles. Spread remaining ricotta mixture over; sprinkle with remaining Parmesan. Cover with oiled foil.

Preheat oven to 177°C. Bake lasagne, covered, 35 minutes. Uncover; bake until heated through, about 25 minutes longer. Let stand 10 minutes before serving. (The lasagne can be assembled one day ahead and refrigerated.)

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