Butternut Squash Lasagna With Shiitake Mushrooms And Sage

Preheat oven to 350 degrees F. Heat olive oil in large skillet over medium-high heat.

Add onions and saute until soft, 6-8 minutes. Add mushrooms to pan, cooking until tender, about 3 minutes. Season with salt and pepper. Transfer mushroom mixture to bowl and set aside.

Add squash, broth, 3 tablespoons thyme and 3 tablespoons sage to same skillet. Cover and simmer over medium heat until squash is tender, about 6 minutes.

Uncover and cook until squash is very soft but still retains shape, about 5 minutes. Season with salt and pepper.

Mix ricotta, 2 cups mozzarella cheese, 1 1/2 cups Parmesan cheese, and remaining 1 tablespoon thyme and 1 tablespoon sage in large bowl. Season to taste with salt and pepper. Mix in eggs.

Brush 13- x 9- x 2-inch glass or ceramic baking dish with oil. Spread 1 cup of ricotta mixture over bottom. Arrange 3 noodles on top.

Spread 1 3/4 cups of ricotta mixture over noodles. Arrange one third of squash mixture over ricotta. Sprinkle with one third of mushrooms and 1 cup mozzarella.

Top with 3 noodles, then 1 3/4 cups of ricotta mixture, half of remaining squash, half of mushrooms, and remaining 1 cup mozzarella.

Repeat with noodles, 1 3/4 cups ricotta mixture, remaining squash and remaining mushrooms. Top with 3 noodles. Spread remaining ricotta mixture over and sprinkle with remaining Parmesan.

Cover with foil, which has been brushed with oil. Bake lasagna, covered, for 35 minutes. Uncover and bake until heated through, about 25 minutes longer. Let stand for 10 minutes before serving (The lasagna can be assembled one day ahead and refrigerated).

* Shiitakes can be substituted with cremini or button mushrooms.