
Butternut squash, sage and mushroom lasagna
5
5
2
SmartPoints® value per serving
Total Time
1 hr 40 min
Prep
30 min
Cook
1 hr 10 min
Serves
6
Difficulty
Difficult
This novel take on lasagna gives familiar comfort food a flavorful twist. For added flavor, deglaze the sautéed mushrooms with either some vegetable stock or cider vinegar, - 1/4 cup of either would give a nice flavor and added moisture.
Ingredients
Uncooked butternut squash
2 medium, about 3 pounds total
Cooking spray
2 spray(s)
Olive oil
1 tsp
Garlic clove(s)
4 large clove(s), chopped
Fresh mushroom(s)
1 pound(s), white button, wiped clean and thinly sliced
Dried shiitake mushroom(s)
½ pound(s), stems removed and thinly sliced
Table salt
¼ tsp, or to taste
Fat free evaporated milk
11 oz
Uncooked shallot(s)
3 medium, sliced
Raw sage
1 Tbsp, chopped
Table salt
⅛ tsp, or to taste
Black pepper
⅛ tsp, or to taste
Whole-wheat lasagna noodles, uncooked
8 oz, uncooked (9 noodles)