Ingredients
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12 lasagna noodles
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1 tablespoon olive oil
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2 pounds button mushrooms, chopped
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1 cup chopped onion
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2 cloves garlic, minced
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1 teaspoon Italian seasoning, crushed
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2 (8 ounce) cans no-salt-added tomato sauce
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1 (14.5 ounce) can no-salt-added diced tomatoes with juices
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3 tablespoons balsamic vinegar
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1 teaspoon salt, divided
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¼ crushed red pepper
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1 (15 ounce) container part-skim ricotta cheese
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1 egg, lightly beaten
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2 teaspoons chopped fresh rosemary
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½ teaspoon black pepper
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cooking spray
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2 cups shredded part-skim Italian cheese blend
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2 (10 ounce) packages frozen diced butternut squash, thawed
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12 fresh sage leaves (Optional)
Directions
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Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and transfer to paper towels; blot dry.
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Heat oil in a large skillet over medium heat. Add mushrooms, onion, garlic, and Italian seasoning. Cook, stirring, until mushrooms are tender and any excess moisture has evaporated, about 15 minutes. Add tomato sauce, tomatoes, vinegar, 1/2 teaspoon salt, and crushed red pepper. Bring to a boil, then reduce heat and simmer, uncovered, about 8 minutes.
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Preheat the oven to 375 degrees F (190 degrees C).
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Stir together ricotta, egg, rosemary, black pepper, and remaining 1/2 teaspoon salt in a bowl.
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Coat a 9x13-inch baking dish with cooking spray, then spread with 3/4 cup mushroom mixture. Layer on 3 noodles, half of the remaining mushroom mixture, and 2/3 cup shredded cheese. Repeat with 3 noodles, half of the ricotta mixture, and half of the squash. Then top with 3 noodles, remaining mushroom mixture, and 2/3 cup shredded cheese. Add remaining 3 noodles and remaining squash. Sprinkle with remaining 2/3 cup shredded cheese.
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Bake, uncovered, until hot and bubbly, about 30 minutes. Let cool for 10 minutes. Slice into 12 pieces. Top with fresh sage leaves.
Cook's Note:
Feel free to use 3 cups diced, steamed butternut squash instead of frozen.
Nutrition Facts (per serving)
314 | Calories |
9g | Fat |
37g | Carbs |
20g | Protein |
Nutrition Facts | |
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Servings Per Recipe 12 | |
Calories 314 | |
% Daily Value * | |
Total Fat 9g | 12% |
Saturated Fat 4g | 21% |
Cholesterol 37mg | 12% |
Sodium 719mg | 31% |
Total Carbohydrate 37g | 13% |
Dietary Fiber 4g | 15% |
Total Sugars 4g | |
Protein 20g | 39% |
Vitamin C 13mg | 14% |
Calcium 462mg | 36% |
Iron 2mg | 13% |
Potassium 635mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.