Butternut Squash Web Premium

Mushroom & Butternut Squash Lasagna Heart Health Diabetes Weight Loss Gluten Free Active: 55 min Total: 2 hrs 12 ounces dried or 1 pound fresh lasagna noodles, preferably whole-wheat 10 sun-dried tomatoes (not packed in oil) 3/4 cup dried porcini mushrooms (3/4 ounce) 1 cup boiling water 11/3 cups low-fat milk, divided 3 tablespoons plus 1 teaspoon allpurpose flour, divided 2 ounces reduced-fat cream cheese (3 tablespoons) 1 cup prepared marinara sauce, divided 2 teaspoons balsamic vinegar Salt & freshly ground pepper to taste 2 teaspoons extra-virgin olive oil 1 onion, chopped 1 small carrot, chopped 2 cloves garlic, minced 12 ounces mushrooms (wild and/or cultivated), sliced 11/2 teaspoons chopped fresh rosemary or 1/2 teaspoon dried 1/2 cup freshly grated Parmesan cheese 11/2 pounds butternut squash, peeled and thinly sliced (4 cups) 1. Cook noodles in a large pot of boiling salted water until barely tender (8 minutes for dried, 1 minute for fresh). Drain and rinse under cold water. Spread the noodles on clean kitchen towels, cover with plastic wrap and set aside.

2. Combine sun-dried tomatoes and dried mushrooms in a small bowl. Add boiling water, cover and let stand for 10 minutes. Transfer the tomatoes and mushrooms to a cutting board with a slotted spoon and chop. Strain the soaking liquid through a fine sieve and set aside. 3. Heat 1 cup milk in a saucepan over medium heat until steaming. Meanwhile, put 3 tablespoons flour in a small bowl and gradually whisk in the remaining 1/3 cup milk until smooth; whisk into the hot milk and stir constantly over the heat until the sauce comes to a simmer and thickens. Continue cooking and stirring for 1 minute. Remove from the heat. Whisk in cream cheese, then 2/3 cup marinara sauce and vinegar. Season the sauce with salt and pepper; set aside. 4. Heat oil in a large nonstick skillet over medium-high heat. Add onion, carrot and garlic and sauté until soft, about 2 minutes. Add fresh mushrooms, rosemary and the reserved tomatoes and porcini; cook until the fresh mushrooms are just wilted, about 2 minutes longer