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photo Butternut Squash and Mushroom Lasagna Recipe | Say Mmm

Butternut Squash and Mushroom Lasagna

This Butternut Squash and Mushroom Lasagna recipe contains ricotta cheese, grated mozzarella cheese, no-boil lasagna noodles, grated parmesan cheese, butternut squash and more.
8 Servings - epicurious.com
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Servings:8  | Calories:842 | Total Fat:47g  | Chol:233mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 47g
72 %
Sat Fat 27g
135 %
Total Carb 58g
19 %
Fiber 8g
32 %
Sugars 7g
---
Cholesterol 233mg
78 %
Sodium 825mg
34 %
Protein 51g
102 %
Calories:
36% Others combined
32% Ricotta cheese
16% Grated mozzarella cheese
13% No-boil lasagna noodles
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.

Ingredients

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 cheese
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

 Directions : View recipe directions on epicurious.com
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