BUTTERNUT & PORTOBELLO LASAGNA
Lasagna gets fresh flavor and color when you make it with roasted butternut squash, portobello mushrooms, basil and spinach. We feast on this. -Edward and Danielle Walker, Traverse City, Michigan
Provided by Taste of Home
Categories Dinner
Time 1h45m
Yield 12 servings.
Number Of Ingredients 24
Steps:
- Preheat oven to 350°. In a large bowl, combine the first 5 ingredients. In another bowl, combine ingredients for mushrooms. Transfer vegetables to 2 separate foil-lined 15x10x1-in. baking pans. Roast 14-16 minutes or until tender, stirring occasionally., Meanwhile, for sauce, drain tomatoes, reserving juices; coarsely chop tomatoes. In a large saucepan, heat oil over medium heat. Add garlic and pepper flakes; cook 1 minute longer. Stir in chopped tomatoes, reserved tomato juices, basil, salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, 35-45 minutes or until thickened, stirring occasionally., Spread 1 cup sauce into a greased 13x9-in. baking dish. Layer with 3 noodles, 1 cup sauce, spinach and mushrooms. Continue layering with 3 noodles, 1 cup sauce, ricotta cheese and roasted squash. Top with remaining noodles and sauce. Sprinkle with mozzarella cheese., Bake, covered, 30 minutes. Bake, uncovered, 15-20 minutes longer or until bubbly. Let stand 15 minutes before serving.
Nutrition Facts : Calories 252 calories, Fat 10g fat (5g saturated fat), Cholesterol 27mg cholesterol, Sodium 508mg sodium, Carbohydrate 25g carbohydrate (5g sugars, Fiber 4g fiber), Protein 15g protein. Diabetic Exchanges
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Maria Marquez
[email protected]This is the best butternut squash and portobello lasagna recipe I've tried! It's so flavorful and hearty, and it's easy to make.
Nadim bro
[email protected]I've made this lasagna several times now, and it's always been a hit. It's the perfect comfort food for a cold winter night.
Jahanara Telecom
[email protected]This lasagna is so easy to make, and it's always a crowd-pleaser. I highly recommend it!
Mieka Marie Hodson
[email protected]I'm a big fan of lasagna, and this recipe is one of my favorites. The roasted butternut squash and portobello mushrooms give it a really unique and delicious flavor.
Natural Forever Beauty
[email protected]I made this lasagna for a potluck dinner, and it was a huge success. Everyone loved it!
Ed Schwehm
[email protected]This lasagna is a great way to use up leftover roasted butternut squash. It's also a great dish to make ahead of time, as it reheats well.
Monia Gouws
[email protected]I followed the recipe exactly, and the lasagna turned out perfectly. It was a big hit with my guests, and I'll definitely be making it again.
Only omit
[email protected]This is the best vegetarian lasagna I've ever had! It's hearty and satisfying, yet still light and flavorful.
Xavier Alvarado
[email protected]I'm not a huge fan of butternut squash, but I decided to try this lasagna anyway. I'm so glad I did! The squash was roasted to perfection and added a subtle sweetness to the dish. The portobello mushrooms also added a nice earthy flavor.
Hasnin Solangi
[email protected]OMG BEST LASAGNA EVER!
RAWON official
[email protected]This lasagna was an absolute hit with my family! The combination of butternut squash and portobello mushrooms gave it a unique and delicious flavor. The lasagna was also very easy to make, and the instructions were clear and concise.