* 3 tablespoons extra virgin olive oil
* 2 medium onions, chopped
* 1 pound fresh shiitake mushrooms, sliced
* 2 pounds butternut squash, peeled, seeded, cut into 1/4-inch-thick slices
* 2 cups vegetable broth
* 4 tablespoons chopped fresh thyme, divided
* 4 tablespoons sliced fresh sage, divided
* 3 15-ounce containers whole-milk ricotta cheese
* 4 cups grated mozzarella cheese, divided
* 2 cups grated Parmesan cheese, divided
* 4 large eggs
* Olive oil
* 1 9-ounce package no-boil lasagna noodles
* Preheat oven to 350
* Heat olive oil in large skillet over medium-high heat.
Add onions and sautÃ© until soft, 6-8 minutes. Add mushrooms to pan, cooking until tender, 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 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 of ricotta mixture over bottom. Arrange 3 noodles on top. Spread 1 3/4 cups of ricotta mixture over noodles. Arrange one third of squash mixture over ricotta. Sprinkle with one third of mushrooms and 1 cup mozzarella. Top with 3 noodles, then 1 3/4 cups of ricotta mixture, half of remaining squash, half of 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 foil, which has been brushed with oil.
* 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. Substitutions: Shiitakes can be substituted with crimini or button mushrooms.