Who Would Have Thunk?

Know what's surprisingly delicious? Butternut Squash Lasagna! I used this recipe from Sara Snow to help me use up some CSA butternuts. DELICIOUS! And I have 4 other friends who agree with me. They even ate the GF version and couldn't tell a difference. This works well with tofu substituted for ricotta if you are needing to watch the dairy. I didn't add the onions because I didn't have any on hand, and it was still great. I also blended some spinach into my tofu/cheese mixture to make up for the fact that I refuse to get a flu shot. Plus the squash is loaded with vitamin A. Enjoy!

BUTTERNUT SQUASH LASAGNA WITH SHITAKE MUSHROOMS AND SAGE

INGREDIENTS
3 tablespoons extra virgin olive oil
2 medium onions, chopped
1 pound fresh shiitake mushrooms, sliced
2 pounds butternut squash, peeled, seeded, cut into 1/4-inch-thick slices
2 cups vegetable broth
4 tablespoons chopped fresh thyme, divided
4 tablespoons sliced fresh sage, divided
3 15-ounce containers whole-milk ricotta cheese
4 cups grated mozzarella cheese, divided
2 cups grated Parmesan cheese, divided
4 large eggs
Olive oil
1 9-ounce package no-boil lasagna noodles (IF USING GF NOODLES, boil and cook prior to assembling lasagna)

INSTRUCTIONS
Preheat oven to 350
Heat olive oil in large skillet over medium-high heat. Add onions and sauté until soft, 6-8 minutes. Add mushrooms to pan, cooking until tender, about 3 minutes. Season with salt and pepper. Transfer mushroom mixture to bowl; set aside.


Add squash, broth, 3 tablespoons thyme, and 3 tablespoons sage to same skillet. Cover and simmer over medium heat until squash is tender, about 6 minutes. Uncover and cook until squash is very soft but still retains shape, about 5 minutes. Season with salt and pepper.


Mix ricotta, 2 cups mozzarella cheese, 1 1/2 cups Parmesan cheese, and remaining 1 tablespoon thyme and 1 tablespoon sage in large bowl. Season to taste with salt and pepper. Mix in eggs.


Brush 13x9x2-inch glass or ceramic baking dish with oil. Spread 1 cup of ricotta mixture over bottom. Arrange 3 noodles on top. Spread 1 3/4 cups of ricotta mixture over noodles. Arrange one third of squash mixture over ricotta. Sprinkle with one third of mushrooms and 1 cup mozzarella. Top with 3 noodles, then 1 3/4 cups of ricotta mixture, half of remaining squash, half of mushrooms, and remaining 1 cup mozzarella. Repeat with noodles, 1 3/4 cups ricotta mixture, remaining squash, and remaining mushrooms. Top with 3 noodles. Spread remaining ricotta mixture over; sprinkle with remaining Parmesan. Cover with foil, which has been brushed with oil.


Bake lasagna, covered, 35 minutes. Uncover; bake until heated through, about 25 minutes longer. Let stand 10 minutes before serving.
The lasagna can be assembled one day ahead and refrigerated.
Makes 8 servings.