Mushroom And Butternut Squash Lasagne

INGREDIENTS

INSTRUCTIONS

In a large pot of boiling water, cook noodles 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. In a small bowl, combine sun-dried tomatoes and
dried porcini mushrooms. Add 1 cup boiling water, cover and let stand
for 10 minutes. Lift out the tomatoes & mushrooms and chop. Strain  the
soaking liquid through a fine sieve and set aside. In a saucepan,  heat
1 cup of the milk over medium heat until steaming. 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. Continue cooking and stirring for 1 minute. Remove from
heat. Whisk in the cream cheese, then 2/3 cup of the spaghetti sauce
and the vinegar.  Searson with salt and pepper. Set aside. In a large
non-stick skillet, heat oil over medium-high heat.  Add onions,
carrots and garlic and saute 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.  Stir in
the remaining 1 teaspoon of flour. Add the reserved soalking  liquid
and the remaining 1/3 cup of spaghetti sauce. Cook until the  mixture
thickens, about 1 minute.  Remove from heat, season with salt  and
pepper. Preheat oven to 400 F.  Lightly spray a 9 x 13 in baking  sheet
with cooking spray or oil. Smear the botom of the prepared dish  with
1/2 cup of the sauce. Line bottom with 1/4 of noodles (1 layer).  Then
spread 1/2 of mushroom mixuture & sprinkle with 2 tablespoons
parmesan. Add 2nd layer of noodles, then the squash (sprinkle with
salt and pepper) and another 1/2 cup of the sauce. Add 3rd noodle
layer, remaining mushroom mixure and 2 tablespoons of parmesan. Top
with remaining noodles and sauce, then remaining parmesan. Lightly  oil
a large piece of aluminum foil or coat it with cooking spray, and  use
it to tighly cover the baking dish. Bake the lasagne for 30  minutes,
uncover and bake for additional 10 to 15 minutes or until  lightly
brown and bubbing. Let stand for 10 minutes before serving.  According
to Eating Well:  325 calories  13 grams Protien, 6 grams  fat (2.4
grams saturated) 58 grams carbohytdrates, 275 mg. sodium, 9  mg
cholereal, 5 grams fiber.  According to Master Cook 512 calories 8.5
grams fat????  Recipe By     : Eating Well Sept/Oct 1996  Posted to
Digest eat-lf.v096.n173  Date: Tue, 01 Oct 1996 11:54:42 -0500  From:
Kathie Briggs <kjbriggs@voyager.net>

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