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Categories:
lasagna noodles tomatoes mushrooms milk flour flour cream cheese spaghetti sauce balsamic vinegar olive oil onions carrots garlic mushrooms rosemary Parmesan butternut squash
Viewed: 46 - Published at: 7 years agoIngredients
- 12 ounces lasagna noodles
- 10 each sundried tomatoes
- 3/4 cup mushrooms, porcini
- 113 cups milk, skim
- 3 tablespoons flour, all-purpose
- 1 teaspoon flour, all-purpose
- 2 ounces cream cheese
- 1 cup spaghetti sauce
- 2 teaspoons balsamic vinegar
- 2 teaspoons olive oil
- 1 each onions chopped
- 1 small carrots chopped
- 2 cloves garlic minced
- 12 ounces mushrooms
- 1 1/2 teaspoons rosemary leaves
- 1/2 cup parmesan, parmigiano-reggiano cheese, grated grated
- 1 1/2 pounds butternut squash
Method
- In a large non-stick skillet, heat oil over medium-high heat.
- Add onions, carrots and garlic and saute until soft, about 2 minutes.
