Butternut Squash and Mushroom Lasagna

· Melt butter in large skillet over medium-high heat.

· Add onions; sauté until soft, about 8 minutes.

· Increase heat to high; add mushrooms and cook until tender, stirring constantly, about 3 minutes.

· Season with salt and pepper.

· Transfer mushroom mixture to bowl; set aside.

· Add squash, broth, 3 tablespoons thyme, and 3 tablespoons sage to same skillet.

· Cover and simmer over medium heat until squash is just tender, about 6 minutes.

· Uncover and cook until squash is very soft but still retains shape, about 5 minutes. Season with salt and pepper.

· Mix ricotta, 2 cups mozzarella cheese, 1 1/2 cups Parmesan cheese, and remaining 1 tablespoon thyme and 1 tablespoon sage in large bowl.

· Season to taste with salt and pepper; mix in eggs.

· Brush 13x9x2-inch glass or ceramic baking dish with oil.

· Spread 1 cup ricotta mixture over bottom.

· Arrange 3 noodles on top. Spread 13/4 cups ricotta mixture over noodles.

· Arrange 1 1/3 cups squash mixture over.

· Sprinkle with 1/2 cup mushrooms and 1 cup mozzarella.

· Top with 3 noodles, then 1 3/4 cups ricotta mixture, half of remaining squash, 1/2 cup mushrooms, and remaining 1 cup mozzarella.

· Repeat with noodles, 1 3/4 cups ricotta mixture, remaining squash, and remaining mushrooms.

· Top with 3 noodles.

· Spread remaining ricotta mixture over; sprinkle with remaining Parmesan.

· Cover with oiled foil.

· Bake lasagna, covered, 35 minutes.

· Uncover; bake until heated through, about 25 minutes longer.

· Let stand 10 minutes before serving. (The lasagna can be assembled one day ahead and refrigerated.)

Makes 8 servings.