SQUASH AND MUSHROOM LASAGNE
Tips:
A white sauce and tomato sauce are combined in this delicate lasagne.
8 entree servings
Ingredients:
1 cup sliced onion
1 tablespoon minced garlic
1 pound portobello or cremini mushrooms, sliced
1/2 cup dry white wine or vegetable broth
Salt and pepper, to taste
1/4 cup finely chopped shallots or green onions
3/4 teaspoon each: dried rosemary and thyme leaves
2 teaspoons margarine or butter
1/4 cup all-purpose flour
2 cups each: fat-free milk, prepared reduced-sodium spaghetti sauce
4 ounces fat-free cream cheese, cubed
3/4 cup (3 ounces) grated fat-free Parmesan cheese, divided
12 lasagne noodles (10 ounces), cooked
1 pound acorn or butternut squash, peeled, thinly sliced
Method:
1. Sauté onion and garlic in lightly greased large skillet 3 to 4
minutes; add mushrooms and sauté 5 minutes. Add wine and heat
to boiling; reduce heat to medium and cook until mixture is dry,
about 5 minutes. Season to taste with salt and pepper.
2. Sauté shallots and herbs in margarine in medium saucepan
until tender, 2 to 3 minutes. Whisk in combined flour and milk
high heat to boiling, whisking until thickened, about 1 minute. Mix
in spaghetti sauce, cream cheese, and 1/2 cup Parmesan cheese;
cook, stirring until sauce is hot and cream cheese melted, about
5 minutes. Season to taste with salt and pepper.
3. Stir 1 cup sauce into mushroom mixture. Spread about 1/4 cup
remaining sauce in bottom of 13 x 9-inch baking pan; arrange 4
noodles in pan, overlapping edges. Spoon 1/2 of mushroom mixture
and squash slices over noodles and spread with 3/4 cup sauce. Repeat
layers; top with remaining 4 noodles and 3/4 cup sauce. Sprinkle
with remaining 1/4 cup Parmesan cheese. Bake at 350 degrees,
loosely covered, until noodles and squash are tender, 50 to 60
minutes. Let stand 10 minutes before serving.