
Vegetable Lasagna With Butternut Squash and Shiitake Mushrooms
Ingredients (15)
- 2 tablespoons extra virgin olive oil
- 2 pounds butternut squash , cut into 1-inch cubes
- 1/2 cup water
- 4 amaretti cookies or almond flavored biscotti , crumbled
- 8 ounces shiitake mushrooms , sliced
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 3 1/2 cups whole milk
- 1/2 teaspoon ground nutmeg
- 1 cup fresh basil leaves
- 13 ounces DeLallo no-boil lasagna noodles
- 3 cups shredded mozzarella cheese
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- kosher salt and freshly ground black pepper
Directions
Learn how to make this recipe at Foodie Crush