The path to my actual preparation of this recipe can best be described as "fortuitous," although it certainly didn't seem that way at the time. I had decided to make it as a weeknight meal when I was home alone, respecting my husband's then-strong dislike of squash. I planned to freeze most of it. Anyway, I got home, got set up to make the dish, and realized I had forgotten ricotta. The next day I realized that I was also lacking in lasagne noodles. The next day I figured out that I lacked Parmesan. At this point, you're probably a) writing me off as the world's least organized cook, which is probably not far from the truth, and b) figuring that I should just give up the ghost and not cook the recipe, which is what I did. I postponed it in my calendar for another week and a half or so, deciding to serve it for Sunday dinner instead. Well, that day we wound up having company for dinner. One half of the couple is a vegetarian. Ordinarily he'd have been out of luck, as it was kind of short notice, but I had already decided on a vegetarian meal. And I was able to send the leftovers home with him at the end of the day, which was even better!
I made changes, as I always do. I lacked vegetable broth, but I had white wine and used that. I used dried thyme instead of fresh, and I used more mushrooms than required by the recipe. I used slightly less ricotta than called for, and substituted grated Arvina goat cheese for the the Parmesan. Yes, I know that the flavors and textures are worlds apart, but I couldn't find a good price on decent Parmesan and as we all know, goat cheese makes everything better. The lasagne went over very well, even with my husband (who said, and I quote, "I can't believe I'm having a second helping of squash.")
Mushroom and Butternut Squash Lasagne (serves 8; approx. $4.99/serving)
1/4 cup butter
10 ounces baby Bella mushrooms, sliced
1 large butternut squash, peeled and very thinly sliced
14 ounces white wine
4 tablespoons dried thyme
4 tablespoons fresh sage, sliced
32 ounces ricotta cheese
4 cups shredded Mozzarella cheese
2 cups shredded Arvina goat cheese
about 1/2 package no-boil lasagne noodles
- Saute pan
- 2 large bowls
- Lasagne or roasting pan
- Melt the butter in the saute pan over medium high heat.
- Add the onions. Saute until soft.
- Increase heat to high. Add mushrooms and cook until tender.
- Season with kosher salt and black pepper to taste. Transfer to the bowl.
- In the same saute pan, combine the squash slices, the wine, the thyme and 3 tablespoons of the sage.
- Cover and simmer over medium heat until the squash is just tender, about 6 minutes.
- Uncover and cook another 5 minutes.
- Season with salt and pepper and set aside.
- Mix ricotta, 2 cups of the mozzarella, 1 1/2 cups of the goat cheese and the remaining sage in the second large bowl. Add eggs and salt and pepper to taste.
- Prepare the lasagne pan with either oil or non-stick spray, your choice. I used the spray.
- Preheat the oven to 350 degrees.
- Spread about 1 cup of the ricotta mixture over the bottom.
- Arrange 3 noodles on top.
- Spread 1 3/4 cup ricotta on top of the noodles (I didn't really measure this carefully, but I'm including the measurement as a guideline.
- Sprinkle with 1/2 the mushrooms and 1 cup of the remaining mozzarella.
- Top with more noodles, then with more of the ricotta mixture, the squash and the remaining mushrooms.
- Add more noodles, then top with the remaining ricotta mixture and the remaining goat cheese and any remaining mozzarella.
- Cover with oiled foil.
- Bake covered for 35 minutes.
- Remove the cover and bake another 25 minutes.
- Let stand another 10 minutes before serving.