Butternut Squash and Mushroom Lasagna Recipe | Epicurious.com
INGREDIENTS
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1/4 cup (1/2 stick) unsalted butter
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2 1/2 cups chopped onions
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1/2 pound crimini (baby bella) mushrooms, sliced (about 3 cups)
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2 pounds butternut squash, peeled, seeded, cut into 1/4-inch-thick slices (about 5 1/2 cups)
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1 14-ounce can vegetable broth
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4 tablespoons chopped fresh thyme, divided
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4 tablespoons sliced fresh sage, divided
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3 15-ounce containers whole-milk ricotta cheese
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4 cups grated mozzarella cheese, divided
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2 cups grated Parmesan cheese, divided
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4 large eggs
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Olive oil
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1 9-ounce package no-boil lasagna noodles
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