Mushroom Butternut Squash Lasagna // Studio 29 Photography

Yesterday morning, I shamelessly declared my obsessive relationship with butternut squash.
Yesterday evening, the squash-addiction continued; I made Mushroom Butternut Squash Lasagna.
It was sweet, cheesy, comforting and perfect for the chilly evening. It also paired well with the amazing bottle of wine that Caleb brought home!
Not only did he bring home a bottle of La Granja Garnacha Syrah, but, he also surprised me with flowers. Green ones!! #iamtheluckiest
I recommend giving this lasagna a try; it is a love declaration to these winter months that will warm you inside and out!

Butternut Squash Lasagna Recipe

Mushroom Butternut Squash Lasagna

for the Tomato Sauce

1 large Yellow Onion, finely chopped
2 tbs Olive Oil
3 Roma Tomatoes
1- 15 oz can of Tomato paste
15 oz Water
Sea Salt & Pepper to taste
1/2 Cup Basil, finely chopped
1 Tbs Oregano, finely chopped
4 garlic cloves, minced
1 cup chopped Crimini Mushrooms

for the Lasagna

8 oz Feta Cheese (divided)
3 large eggs
4 tbsp finely chopped fresh Rosemary
2 cups chopped Crimini Mushrooms
15 oz Part-skim Ricotta Cheese
3 cups peeled, and cubed Organic Butternut Squash
9 Oven-ready Lasagna Noodles
1/4 cup grated fresh Parmesan cheese

Preparation

Preheat oven to 375°
Peel and dice squash into 1/4 inch cubes. Place on baking sheet and drizzle with olive oil and rosemary. Bake for 30 minutes.
Put olive oil in a large skillet over medium-high heat. Add onions; sauté until soft, about 8 minutes. Add mushrooms and garlic. Season with salt and pepper. Reduce heat.
Put roma tomatoes, can of tomato paste, water, oregano, basil, salt and pepper in a food processor. Pulse several times until consistency is “saucy”.
Add sauce mixture to skillet, increase heat and simmer for 10 minutes. Stirring occasionally.
Mix together ricotta, 4 oz of feta cheese, and eggs.
Brush 13x9x2-inch glass or ceramic baking dish with oil. Spread some sauce over bottom. Arrange 3 noodles on top. Spread a portion of the ricotta mixture over noodles. Scatter squash on top of ricotta. Drizzle layer with the tomato sauce. Top with 3 noodles, then ricotta mixture, half of remaining squash, mushrooms, and some sauce. Top with 3 noodles. Spread remaining tomato sauce; sprinkle with remaining feta.
Cover with foil.
Bake lasagna, covered, 35 minutes. Uncover; bake until heated through, about 25 minutes longer.
Remove from oven and top with fresh parmesan cheese and enjoy! #yummo