Recipe - Mushroom And Butternut Squash Lasagne

12 ounce Lasagna noodles; (dry or 1
lb. fresh)
10 Sundried tomatoes; (not
oil packed)
Three fourths cup Dried porcini mushrooms;
(Three fourths oz.)
1 1/3 cup Skim milk
3 tablespoon Allpurpose flour
1 teaspoon Allpurpose flour
2 ounce Reducedfat cream cheese;
(3 tablespoons)
1 cup Spaghetti sauce
2 teaspoon Balsamic vinegar
Salt and pepper; to taste
2 teaspoon Olive oil
1 Onion; chopped
1 small Carrot; chopped
2 Cloves garlic; minced
12 ounce Fresh mushrooms; (reg or
wild)
1 One half teaspoon Fresh rosemary; (or One half tsp
dried)
One half cup Grated fresh Parmesan cheese
1 One half pound Butternut squash;
peeled/thinly cut or sliced up

1. In a large pot of boiling water, cook noodles until barely tender (8
minutes for dried, 1 minute for fresh). Drain and rinse under cold water.
Spread the noodles on clean kitchen towels, cover with plastic wrap and set
aside.

2. In a small bowl, combine sundried tomatoes and dried porcini
mushrooms. Add 1 cup boiling water, cover and let stand for 10 minutes.
Lift out the tomatoes & mushrooms and chop. Strain the soaking liquid
through a fine sieve and set aside.

3. In a saucepan, heat 1 cup of the milk over medium heat until steaming.
Meanwhile, put 3 tablespoons of flour in a small bowl and gradually whisk
in the remaining 1/3 cup of milk until smooth; whisk into the hot milk and
stir constantly over the heat until the sauce comes to a simmer and
thickens. Continue cooking and stirring for 1 minute. Remove from heat.
Whisk in the cream cheese, then 2/3 cup of the spaghetti sauce and the
vinegar. Searson with salt and pepper. Set aside.

4. In a large nonstick skillet, heat oil over mediumhigh heat. Add
onions, carrots and garlic and saute until soft, about 2 minutes. Add fresh
mushrooms, rosemary, and the reserved tomatoes and porcini; cook until the
fresh mushrooms are just wilted, about 2 minutes longer. Stir in the
remaining 1 teaspoon of flour. Add the reserved soalking liquid and the
remaining 1/3 cup of spaghetti sauce. Cook until the mixture thickens,
about 1 minute. Remove from heat, season with salt and pepper.

5. Preheat oven to 400 F. Lightly spray a 9 x 13 in baking sheet with
cooking spray or oil.

6. Smear the botom of the prepared dish with One half cup of the sauce. Line
bottom with One fourth of noodles (1 layer). Then spread One half of mushroom mixuture
& sprinkle with 2 tablespoons parmesan. Add 2nd layer of noodles, then the
squash (sprinkle with salt and pepper) and another One half cup of the sauce.
Add 3rd noodle layer, remaining mushroom mixure and 2 tablespoons of
parmesan.
Top with remaining noodles and sauce, then remaining parmesan.

7. Lightly oil a large piece of aluminum foil or coat it with cooking
spray, and use it to tighly cover the baking dish. Bake the lasagne for 30
minutes, uncover and bake for additional 10 to 15 minutes or until lightly
brown and bubbing. Let stand for 10 minutes before serving.
According to Eating Well: 325 calories 13 grams Protien, 6 grams fat (2.4
grams saturated) 58 grams carbohytdrates, 275 mg. sodium, 9 mg cholereal, 5
grams fiber.

According to Master Cook 512 calories 8.5 grams fat????

Recipe By : Eating Well Sept/Oct 1996

Posted to Digest eatlf.v096.n173

Date: Tue, 01 Oct 1996 11:54:42 0500

From: Kathie Briggs kjbriggs@voyager.net