Butternut Squash Lasagna with Shiitake Mushrooms and Sage

seattletimes.com

Starshape

Sarah Snow recipe

Olive oil and foil for baking dish

3 tablespoons extra-virgin olive oil

2 medium onions, chopped

1 pound fresh shiitake mushrooms, trimmed and sliced

Salt and freshly ground black pepper to taste

2 pounds butternut squash, peeled, seeded and cut into ¼-inch thick slices

2 cups vegetable broth 4 tablespoons chopped fresh thyme, divided

4 tablespoons chopped fresh sage, divided

3 containers (15 ounces each) whole-milk ricotta cheese

4 cups grated mozzarella cheese, divided

2 cups grated Parmesan cheese, divided

4 large eggs

1 package (9 ounces) no-boil lasagna noodles

Note: Ingredients may have been altered from the original.

Directions at seattletimes.com

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