Roasted Butternut Squash and Portobello Mushroom Lasagna

Instructions

1. 1

   Preheat oven to 350°F. Toss the cubed butternut squash with olive oil, brown sugar, salt, and pepper. Spread on a foil-lined baking sheet and roast for 14-16 minutes, stirring occasionally, until tender.

2. 2

   In a separate bowl, combine the chopped portobello mushrooms with balsamic vinegar, olive oil, salt, and pepper. Spread on a foil-lined baking sheet and roast alongside the squash for 14-16 minutes, stirring occasionally, until tender.

3. 3

   Meanwhile, prepare the tomato basil sauce. Drain the canned tomatoes, reserving the juices. Coarsely chop the tomatoes. In a large saucepan, heat olive oil over medium heat. Add the minced garlic and crushed red pepper flakes, and cook for 1 minute. Stir in the chopped tomatoes, reserved tomato juices, sliced basil, salt, and pepper. Bring to a boil, then reduce heat and simmer for 35-45 minutes, stirring occasionally, until the sauce has thickened.

4. 4

   Spread 1 cup of the tomato basil sauce in the bottom of a greased 13x9-inch baking dish. Layer with 3 lasagna noodles, 1 cup of sauce, the roasted spinach, and the roasted mushrooms. Continue layering with 3 more noodles, 1 cup of sauce, the ricotta cheese, and the roasted butternut squash. Top with the remaining 3 noodles and sauce. Sprinkle the top with the shredded mozzarella cheese.

5. 5

   Bake the lasagna, covered, for 30 minutes. Then bake, uncovered, for an additional 15-20 minutes, or until the cheese is melted and bubbly. Let the lasagna stand for 15 minutes before serving.