Recipe By : Eating Well, Sep/Oct 1996
Serving Size : 8 Preparation Time :2:00
Categories : Italian Vegetarian
Pasta
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 oz Dry lasagna noodles -OR-
1 lb Fresh lasagna noodles
10 Sun-dried tomatoes -- not oil packed
3/4 c Dried porcini mushrooms (3/4 oz)
1 1/3 c Skim milk
3 tb All-purpose flour -- +1 ts
2 oz Reduced-fat cream cheese (3 tb)
1 c Spaghetti sauce
2 ts Balsamic vinegar
Salt and pepper -- to taste
2 ts Olive oil
1 Onion -- chopped
1 sm Carrot -- chopped
2 cl Garlic -- minced
12 oz Fresh mushrooms
1 1/2 ts Fresh rosemary -OR-
1/2 ts Dried rosemary
1/2 c Parmesan cheese -- fresh grated
1 1/2 lb Butternut squash -- peeled/thinly sliced
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 tb 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. Season 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 ts 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 9x13" 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 tb 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 tb 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 cal, 13 g Protein, 6 g fat (2.4 g sat)
58 g carbs, 275 mg sodium, 9 mg cholesterol, 5 g fiber
