Mushroom and Butternut Squash Lasagna PT120M https://img5.recipesrun.com/201907/2019/1111/66/3/393234/300x200x90.jpg Earthy mushrooms and sweet squash are layered in this tasty fall lasagna. Adding reconstituted dried porcini to the sauce adds an additional layer of flavor. 8 servings Ingredients: 1½ pounds butternut squash, peeled and thinly sliced (4 cups) ½ cup freshly grated Parmesan cheese, (1 ounce) 1½ tsp. chopped fresh rosemary, or ½ teaspoon dried 12 ounces mushrooms, (wild and/or cultivated), sliced 2 cloves garlic, minced 1 small carrot, chopped 1 onion, chopped 2 tsp. extra-virgin olive oil Salt and freshly ground pepper, to taste 2 tsp. balsamic vinegar 1 cup prepared marinara sauce, divided 2 oz. reduced-fat cream cheese, (3 tablespoons) 3 tbsp. plus 1 teaspoon all-purpose flour, divided 1⅓ cups low-fat milk, divided 1 cup boiling water ¾ cup dried porcini mushrooms, ( ¾ ounce) 10 sun-dried tomatoes, (not packed in oil) 12 oz. dried or 1 pound fresh lasagna noodles, preferably whole-wheat