Butternut Squash & Mushroom Lasagna

What You Need

2 Tbsp. I Can’t Believe It’s Not Butter!® All Purpose Sticks, divided 2-1/2 cups diced butternut squash, (about 1 small squash), parboiled 1 lb. assorted wild mushrooms, (such as crimini, portabella, or shitake), stems removed, sliced 1 medium leek, white and light green parts only, sliced lengthwise, rinsed, thinly sliced crosswise 1 tsp. salt , divided 1 tsp. freshly ground black pepper, divided 2 tsp. all purpose flour 3 cups 2% milk 1/4 tsp. freshly grated nutmeg 1-1/2 cups part-skim ricotta cheese 1/2 cup grated Parmesan cheese, divided 12 no boil lasagna noodles 1 Tbsp. chopped fresh parsley leaves

What You Need To Do

Preheat oven to 375°. Coat 13 x 9-in. baking dish with no-stick cooking spray. Melt 1 Tbsp. I Can’t Believe It’s Not Butter!® All Purpose Sticks in large skillet over medium-high heat. Add squash, mushrooms, leek, 1/2 tsp. salt and 1/4 tsp. pepper. Cook, stirring occasionally, until vegetables are tender and most of mushroom liquid has evaporated, about 8 minutes. Remove to bowl; set aside. Melt remaining 1 Tbsp. I Can’t Believe It’s Not Butter!® All Purpose Sticks in same skillet over medium heat. Add flour and cook, stirring, 1 minute. Whisk in milk and nutmeg; bring to boil. Reduce heat to medium-low and simmer 3 to 4 minutes, stirring occasionally. Remove from heat and let cool. Add ricotta, 1/4 cup Parmesan, and remaining 1/2 tsp. salt and 3/4 tsp. pepper to sauce. Pour 1/2 cup into prepared pan; top with 4 noodles and another 1/2 cup sauce. Top with 1/2 of the vegetable mixture, 4 noodles, 1/2 cup sauce, remaining vegetable mixture, remaining noodles and sauce. Top with remaining Parmesan. Cover lasagna with foil. Bake 55 minutes; uncover and bake until golden brown and noodles are tender, about 10 minutes. Remove from oven; let stand 15 minutes before serving. Garnish with chopped parsley. Tip: For even more flavor, add a couple cloves of chopped garlic to the leeks, or add

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3 Tbsp. chopped parsley to the ricotta mixture. If you prefer to use regular lasagna noodles instead of no boil, you still don’t need to boil, just add another 1/2 cup milk to total 3 1/2 cups.

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