Mushroom& Butternut Squash Lasagne
12 ounces lasagna noodles -- (dry or 1 lb. fresh) 10 sun-dried tomatoes -- (not oil packed) 3/4 cup dried porcini mushrooms -- (3/4 oz.) 1 1/3 cups skim milk 3 tablespoons all-purp...
Ingredients
- 12ouncelasagna noodles -- (dry or 1 lb. fresh)
- 10sun-dried tomatoes -- (not oil packed)
- 3/4cupdried porcini mushrooms -- (3/4 oz.)
- 11/3 cups skim milk
- 3tablespoonall-purpose flour
- 1teaspoonall-purpose flour
- 2ouncereduced-fat cream cheese -- (3 tablespoons)
- 1cupspaghetti sauce
Directions
- 1
12 ounces lasagna noodles -- (dry or 1 lb
- 2
fresh) 10 sun-dried tomatoes -- (not oil packed) 3/4 cup dried porcini mushrooms -- (3/4 oz.) 1 1/3 cups skim milk 3 tablespoons all-purpose
- 3
In a large pot of boiling water, cook noodles until barely tender (8 minutes for dried, 1 minute for fresh)
- 4
Drain and rinse under cold water
- 5
Spread the noodles on clean kitchen towels, cover with plastic wrap and set aside
- 6
In a small bowl, combine sun-dried tomatoes and dried porcini mushrooms
- 7
Add 1 cup boiling water, cover and let stand for 10 minutes
- 8
Lift out the tomatoes & mushrooms and chop