Butternut Squash And Mushroom Lasagna


1/4 cup (1/2 stick) unsalted butter
2 1/2 cups Chopped onions
1/2 pound Crimini (baby bella) mushrooms, sliced (about 3 cups)

2 pounds Butternut squash, peeled, seeded, cut into 1/4-inch-thick slices (about 5 1/2 cups)
1 14-ounce Can vegetable broth
4 tablespoons Chopped fresh thyme, divided
4 tablespoons Sliced fresh sage, divided

3 15-ounce Containers whole-milk ricotta cheese15
4 cups Grated mozzarella cheese, divided
2 cups Grated Parmesan cheese, divided
4 Large eggs
Olive oil
1 9-ounce Package no-boil lasagna noodles


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