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Butternut Squash and Mushroom Lasagna


Butternut Squash and Mushroom Lasagna Recipe

Ingredients:
  • 1/4 cup (1/2 stick) unsalted butter
  • 2 1/2 cups chopped onions
  • 1/2 pound crimini (baby bella) mushrooms, sliced (about 3 cups)
  •  
  • 2 pounds butternut squash, peeled, seeded, cut into 1/4-inch-thick slices (about 5 1/2 cups)
  • 1 14-ounce can vegetable broth
  • 4 tablespoons chopped fresh thyme, divided
  • 4 tablespoons sliced fresh sage, divided
  • 3 15-ounce containers whole-milk ricotta cheese
  • 4 cups grated mozzarella cheese, divided
  • 2 cups grated Parmesan cheese, divided
  • 4 large eggs
  • Olive oil
  • 1 9-ounce package no-boil lasagna noodles
Directions:
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81.2393193824


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