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Mushroom & Butternut Squash Lasagna

Nutrition per serving    (USDA % daily values)
CAL
346
FAT
27%
CHOL
7%
SOD
121%

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Ingredients for 8 servings

3 tablespoons plus 1 teaspoon all-purpose flour, divided

1 1/2 teaspoons chopped fresh rosemary, or 1/2 teaspoon dried

12 ounces mushrooms, (wild and/or cultivated), sliced

2 teaspoons balsamic vinegar

1 cup prepared marinara sauce, divided

12 ounces dried or 1 pound fresh lasagna noodles, preferably whole-wheat

1 cup boiling water

3/4 cup dried porcini mushrooms, (3/4 ounce)

10 sun-dried tomatoes, (not packed in oil)

1/2 cup freshly grated parmesan cheese, (1 ounce)

1 onion, chopped

1 small carrot, chopped

2 ounces reduced-fat cream cheese, (3 tablespoons)

2 cloves garlic, minced

2 teaspoons extra-virgin olive oil

1 1/2 pounds butternut squash, peeled and thinly sliced (4 cups)

Salt & freshly ground pepper, to taste

1 1/3 cups low-fat milk, divided

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