Butternut & Portobello Lasagna Recipe

Ingredients For Butternut & Portobello Lasagna Recipe

• 1 Package frozen cubed butternut squash, thawed
• 2 teaspoon Olive oil
• 1 teaspoon Brown sugar
• 0.25 teaspoon Salt
• 0.125 teaspoon Pepper
• Mushrooms
• 4 Large portobello mushrooms, coarsely chopped
• 2 teaspoon Balsamic vinegar
• 2 teaspoon Olive oil
• 0.25 teaspoon Salt
• 0.125 teaspoon Pepper
• Sauce
• 2 can Whole tomatoes, undrained
• 2 teaspoon Olive oil
• 2 Garlic cloves, minced
• 1 teaspoon Crushed Red Pepper Flakes
• 0.5 cup Fresh basil leaves, thinly sliced
• 0.25 teaspoon Salt
• 0.125 teaspoon Pepper
• Lasagna
• 9 No cook lasagna noodles
• 4 ounce Fresh baby spinach
• 3 cup Part Skim Ricotta Cheese
• 1.5 cup Shredded Part Skim Mozzarella Cheese