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Mushroom & Butternut Squash Lasagna

Nutrition per serving    (USDA % daily values)
CAL
333
FAT
22%
CHOL
9%
SOD
34%

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Ingredients for 8 servings

1 onion , chopped

1 1/3 cups low-fat milk

freshly ground black pepper

1 teaspoon all-purpose white flour

12 ounces fresh mushrooms , sliced,wild and/or cultivated

2 teaspoons balsamic vinegar

3 tablespoons all-purpose white flour

1 cup prepared spaghetti sauce

1/2 cup freshly grated parmesan cheese

1 small carrot , chopped

3/4 cup dried porcini mushroom

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

1 1/2 lbs butternut squash , peeled and thinly sliced,4 cups

12 ounces dried lasagna noodles or 1 lb fresh lasagna noodle

2 ounces low-fat cream cheese

2 teaspoons olive oil

salt

2 cloves garlic , minced

10 sun-dried tomatoes , not packed in oil

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