Mushroom and Butternut Squash Lasagne
| Yield: | 8 Servings |
| Categories: |
| 12 | oz | Lasagna noodles; (dry or 1 lb. fresh) |
| 10 | Sun-dried tomatoes; (not oil packed) | |
| 3/4 | c | Dried porcini mushrooms; (3/4 oz.) |
| 1 1/3 | c | Skim milk |
| 3 | tb | All-purpose flour |
| 1 | ts | All-purpose flour |
| 2 | oz | Reduced-fat cream cheese; (3 tablespoons) |
| 1 | c | Spaghetti sauce |
| 2 | ts | Balsamic vinegar |
| Salt and pepper; to taste | ||
| 2 | ts | Olive oil |
| 1 | Onion; chopped | |
| 1 | sm | Carrot; chopped |
| 2 | Cloves garlic; minced | |
| 12 | oz | Fresh mushrooms; (reg or wild) |
| 1 1/2 | ts | Fresh rosemary; (or 1/2 tsp dried) |
| 1/2 | c | Grated fresh Parmesan cheese |
| 1 1/2 | lb | Butternut squash; peeled/thinly sliced |
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