Vegetable Lasagna With Butternut Squash and Shiitake Mushrooms

Serves: 12 Save

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