MUSHROOMS SPINACH ANS BUTTERNUT SQUASH ENJOY DAN:

MUSHROOM SPINACH AND BUTTERNUT SQUASH LASAGNA by CHEF DAN:

Serves 6-8

INGREDIENTS:

2 pounds butternut squash, cubed

2 tablespoons Balsamic vinegar

1 tablespoon Agave Nectar

1 onion, chopped

1 pound fresh spinach, steamed and chopped

 1 pound crimini mushroom coarsely chopped

2 garlic cloves, chopped

1/4-cup EACH fresh basil, and sage

1 tablespoon EACH Truffle oil, red wine and curry powder

2 tablespoon EACH butter and vegetables broth

1 teaspoon nutmeg

Sea salt and fleshly ground black pepper to taste

48 ounces ricotta cheese

3 cups EACH fresh Mozzarella cheese, and grated Parmesan cheese

36 no boil lasagna noodles

3 eggs

DIRECTIONS:   (PREHEAT OVEN TO 350 f)

1.   In 1X13X2.5 backing dish sprayed with Pam.

2.   Add cubed squash in the baking dish and add balsamic vinegar, agave nectar with a sprinkle of chopped onion.

3.   Roast for 45 minutes or until squash is soft, set aside.

4.   In skillet add butter, and Truffle oil over medium heat when sizzling.

5.   Add chopped mushrooms, basil, sage, garlic, curry powder, sauté for 4 minutes; add red wine, broth and sauté for 2 more minutes, set aside.

6.   Chop the steamed spinach and add nutmeg salt and pepper, set aside.

7.   Combine ricotta, mozzarella cheese, Parmesan and eggs in a bowl.

8.   Spread 2 cups of the cheese mixture on the bottom of the pan evenly.

9.   Place 9 noodles (3 rows of 3 overlapping in the pan to cover.

10.                On top of the noodles, 3 cups cheese mixture.

11.                Put the spinach evenly on the cheese layer.

12.                Add 9 noodles, 3 cups cheese and the mushrooms.

13.                Add 9 noodles, 3 cups cheese and the squash.

14.                Add 9 noodles and the remaining cheese on top.

15.                Cover and bake in preheated oven for 35-40 minutes.

16.                Uncover and bake 25-30 minutes longer or until cheese browns.

FOODIST DAN:                    BON-APPETITE!!!