Butternut and Portobello Lasagna (Taste of Home)

 10 oz frozen cubed butternut squash, thawed

2 tsp olive oil

1 tsp brown sugar

1/4 tsp salt

1/8 tsp pepper

4 large Portobello mushrooms, coarsely chopped

2 tsp balsamic vinegar 

2 tsp olive oil

1/4 tsp salt

1/8 tsp pepper

56 oz canned whole tomatoes, undrained

2 tsp olive oil

2 cloves garlic, minced

1 tsp crushed red pepper flakes

1/2 cup fresh basil leaves, thinly sliced

1/4 tsp salt

1/8 tsp pepper

9 no-cook lasagna noodles

4 oz fresh baby spinach (about 5 cups)

3 cups ricotta cheese

1-1/2 cups shredded mozzarella cheese

Preheat oven to350 degrees. In a large bowl, combine butternut squash, olive oil, brown sugar, salt and pepper (the first 5 ingredients). Transfer to à foil-lined 15x10x1 baking pan.

In another bowl, combine mushroom ingredients (the next 5 ingredients): mushrooms, vinegar, oil, salt, pepper. Mix well and spread on a foil-lined baking pan. Roast both pans 14-16 minutes or until tender, stirring occasionally.

Meanwhile, drain tomatoes, reserving juices; coarsely chop tomatoes. In a large saucepan, heat oil over medium heat. Add garlic and pepper flakes; cook 1 minute. Stir in tomatoes, reserved juices, basil, salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, 35-45 minutes or until thickened, stirring occasionally. 

Spread 1 cup sauce into a greased 13x9” baking dish. Layer with 3 noodles, 1 cup sauce, spinach and mushrooms. Mash roasted squash pan ingredients and add ricotta cheese. Add a layer of 3 noodles and spread the squash and cheese mixture. Top with 1 cup sauce. Add last layer of noodles and remaining sauce. Sprinkle with mozzarella cheese.

Bake covered, 30 minutes. Uncover and bake 15-20 minutes longer or until bubbly. Let stand 15 minutes before serving.