Couscous Salad With Roasted Vegetables
Couscous Salad With Roasted Vegetables requires roughly 45 minutes from start to finish. One serving
Butternut Squash And Mushroom Lasagna
Ingredients
- 1/4 cup (1/2 stick) unsalted butter
- 2 1/2 cups chopped onions
- 1/2 pound crimini (baby bella) mushrooms, sliced (about 3 cups)
- 2 pounds butternut squash, peeled, seeded, cut into 1/4-inch-thick slices (about 5 1/2 cups)
- 1 14-ounce can vegetable broth
- 4 tablespoons chopped fresh thyme, divided
- 4 tablespoons sliced fresh sage, divided
- 3 15-ounce containers whole-milk ricotta cheese
- 4 cups grated mozzarella cheese, divided
- 2 cups grated Parmesan cheese, divided
- 4 large eggs
- Olive oil
- 1 9-ounce package no-boil lasagna noodles
Details
- Servings: 8
- Diet: High-Fiber
- Meal: lunch, dinner
- Dish: main course
Cuisine
- italian
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