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Mushroom & Butternut Squash Lasagne

Mushroom & Butternut Squash Lasagne comes together with Lasagna Noodles, Skim Milk, All Purpose Flour, Reduced Fat Cream Cheese, and Spaghetti Sauce. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

सामग्री

• 12 oz
• 1 1/3 cup
• 3 tbsp
• 1 tsp
• 2 oz
• 1 cup
• 2 tsp
• 2 tsp
• 2 clove
• 1/2 cup
• 1 1/2 lb

विधि (झलक)

1. 1

   In a large pot of boiling water, cook noodles until barely tender (8 minutes for dried, 1 minute for fresh).

2. 2

   Drain and rinse under cold water.

3. 3

   Spread the noodles on clean kitchen towels, cover with plastic wrap and set aside.

4. 4

   In a small bowl, combine sun-dried tomatoes and dried porcini mushrooms.

5. 5

   Add 1 cup boiling water, cover and let stand for 10 minutes.

6. 6

   Lift out the tomatoes & mushrooms and chop.

7. 7

   Strain the soaking liquid through a fine sieve and set aside.

8. 8

   3. In a saucepan, heat 1 cup of the milk over medium heat until steaming.

9. 9

   Meanwhile, put 3 tablespoons of flour in a small bowl and gradually whisk in the remaining 1/3 cup of milk until smooth; whisk into the hot milk and stir constantly over the heat until the sauce comes to a simmer and thickens.

10. 10

    Continue cooking and stirring for 1 minute.

11. 11

    Remove from heat.

12. 12

    Whisk in the cream cheese, then 2/3 cup of the spaghetti sauce and the vinegar.

13. 13

    Searson with salt and pepper.

14. 14

    Set aside.

15. 15

    In a large non-stick skillet, heat oil over medium-high heat.

16. 16

    Add onions, carrots and garlic and saute until soft, about 2 minutes.

17. 17

    Add fresh mushrooms, rosemary, and the reserved tomatoes and porcini; cook until the fresh mushrooms are just wilted, about 2 minutes longer.

18. 18

    Stir in the remaining 1 teaspoon of flour.

19. 19

    Add the reserved soalking liquid and the remaining 1/3 cup of spaghetti sauce.

20. 20

    Cook until the mixture thickens, about 1 minute.

21. 21

    Remove from heat, season with salt and pepper.

22. 22

    5. Preheat oven to 400 F. Lightly spray a 9 x 13 in baking sheet with cooking spray or oil.

23. 23

    Lightly oil a large piece of aluminum foil or coat it with cooking spray, and use it to tighly cover the baking dish.

24. 24

    Bake the lasagne for 30 minutes, uncover and bake for additional 10 to 15 minutes or until lightly brown and bubbing.

25. 25

    Let stand for 10 minutes before serving.