Butternut & Portobello Lasagna
Total TimePrep: 1 hour Bake: 45 min. + standing
Like to taste lasagna so will like this also like most foods except largely beef and pork -very rarely do I have this if only if someones buys me those and for fear of it not going a waste-98 percent -I avoid these-and also red meat have heard is bad for health.
I love this recipe and we'll make it again. Next time I will double the mushrooms and use maple syrup instead of brown sugar on the squash. The only adjustments I made was using diced tomatoes for the sauce in addition to more salt and Italian seasoning in the sauce. Added three eggs, parmesan and Italian seasonings in the ricotta and fresh sliced mozzarella on top. Also I did not put any crushed red pepper as I do not like things spicy. It's a great vegetarian lasagna.
The adults in the family enjoyed the recipe. The teenager who ate it thought it was too spicy, no doubt because of the teaspoon of crushed red pepper flakes. I used fresh cubed butternut squash from the grocery store and added 1 tsp of dried oregano & 1 tsp of fennel seed. Because I had no fresh basil, I used jarred basil pesto. Like another reviewer,next time I will use canned diced tomatoes instead of whole; there was no need to spend the time cutting up whole tomatoes. The sauce did not cook down much in 40 minutes. Next time I will cook it longer or add less reserved juice. As another reviewer said, this recipe is very labor-intensive. I wasn't going to make it again until I got rave reviews from family members.
Loved this recipe! I did use two cans of diced tomatoes instead of cutting up whole. Loved the fact that I didn't have to "layer" a 1/3 or 1/2 of the ingredients except for the noodles and the sauce. Very easy even though there were a few steps. Thanks for sharing!
What a great and original recipe! A little bit labor intensive, but well worth the effort. The balsamic roasted mushrooms really give this a unique taste. I did use tomato sauce instead of whole tomatoes, which reduced the cooking time of the sauce, and I used dried basil instead of fresh because that's what I had. I also added a sprinkling of mozzarella on the spinach and mushroom layer because we like it extra cheesy. A fantastic dish that I will definitely be making again!
Very good! Didn't miss the meat at all