MUSHROOM & BUTTERNUT SQUASH LASAGNA

Steps:

• In a large pot of boiling salted water, cook noodles until barely tender (8 minutes for dried, 1 minute for fresh).
• Drain and rinse under cold water.
• Spread the noodles on clean kitchen towels, cover with plastic wrap and set aside.
• In a small bowl, combine sun-dried tomatoes and dried porcini mushrooms.
• Add 1 cup boiling water, cover and let stand for 10 minutes.
• Lift out the tomatoes and mushrooms and chop.
• Strain the soaking liquid through a fine sieve and set aside.
• In a saucepan, heat 1 cup of the milk over medium heat until steaming.
• Meanwhile, put 3 tablespoons flour in a small bowl and gradually whisk in the remaining 1/3 cup milk until smooth; whisk into the hot milk and stir constantly over the heat until the sauce comes to a simmer and thickens.
• Continue cooking and stirring for 1 minute.
• Remove from the heat.
• Whisk in cream cheese, then 2/3 cup of the spaghetti sauce and vinegar.
• Season the sauce with salt and pepper; set aside.
• In a large nonstick skillet, heat oil over medium-high heat.
• Add onions, carrots and garlic and sauté until soft, about 2 minutes.
• Add fresh mushrooms, rosemary and the reserved tomatoes and porcini; cook until the fresh mushrooms are just wilted, about 2 minutes longer.
• Stir the remaining 1 teaspoon flour into the vegetables.
• Add the reserved soaking liquid and the remaining 1/3 cup spaghetti sauce and cook until the mixture thickens, about 1 minute.
• Remove from the heat and season with salt and pepper.
• Preheat oven to 400°F.
• Lightly oil a 9-by-13-inch baking dish or coat it with nonstick cooking spray.
• Smear the bottom of the prepared dish with 1/2 cup of the sauce.
• Line the bottom with a single layer of noodles.
• Spread half of the mushroom mixture over the noodles and sprinkle with 2 tablespoons of the parmesan.
• Add another layer of noodles, arrange butternut squash on top and sprinkle with salt and pepper.
• Spread another 1/2 cup sauce over all.
• Add another layer of noodles, followed by the remaining mushroom mixture; sprinkle with 2 more tablespoons of the parmesan.
• Finish with the remaining noodles and sauce.
• Sprinkle with the remaining parmesan.
• Lightly oil a large piece of aluminum foil or coat it with nonstick cooking spray, and use it to tightly cover the dish.
• Bake the lasagna for 30 minutes.
• Uncover and bake for 10 to 15 minutes more, or until lightly browned and bubbling.
• Let stand for 10 minutes before serving.