Mushroom Butternut Squash Lasagne

• 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

1. In a large non-stick skillet, heat oil over medium-high heat.
2. Add onions, carrots and garlic and saute until soft, about 2 minutes.

lasagna noodles, tomatoes, mushrooms, milk, flour, flour, cream cheese, spaghetti sauce, balsamic vinegar, olive oil, onions, carrots, garlic, mushrooms, rosemary, parmesan, butternut squash

Taken from recipeland.com/recipe/v/mushroom-butternut-squash-lasag-47611 (may not work)