Mushroom and Butternut Squash Lasagne

In a large pot of boiling water, cook noodles until barely tender (8 minutes for dried, 1 minute for fresh). Drain and rinse under cold water. Spread the noodles on clean kitchen towels, cover with plastic wrap and set aside. [I wouldn't cook the noodles untl right before assembly as they don't hold well.] In a small bowl, combine sun-dried tomatoes and dried porcini mushrooms. Add 1 cup boiling water, cover and let stand for 10 minutes. Lift out the tomatoes and mushrooms and chop. Strain the soaking liquid through a fine sieve and set aside. In a saucepan, heat 1 cup of the milk over medium heat until steaming. Meanwhile, put 3 tablespoons of flour in a small bowl and gradually whisk in the remaining 1/3 cup of milk until smooth; whisk into the hot milk and stir constantly over the heat until the sauce comes to a simmer and thickens. Continue cooking and stirring for 1 minute. Remove from heat. Whisk in the cream cheese, then 2/3 cup of the spaghetti sauce and the vinegar. Season with salt and pepper. Set aside. [I added an egg here - whisk 1 cup hot liquid into the egg *slowly*, then whisk egg mixture back into rest. I put the vinegar into the red sauce instead along with about a cup of white wine.] In a large non-stick skillet, heat oil over medium-high heat. Add onions, carrots and garlic and saute until soft, about 2 minutes. [To reduce fat, saute in liquid instead.] Add fresh mushrooms, rosemary, and the reserved tomatoes and porcini; cook until the fresh mushrooms are just wilted, about 2 minutes longer. Stir in the remaining 1 teaspoon of flour. Add the reserved soaking liquid and the remaining 1/3 cup of spaghetti sauce. Cook until the mixture thickens, about 1 minute. Remove from heat, season with salt and pepper. [Putting flour in this makes it really thick but I can see the logic as veg lasagnas tend to come out watery.] Preheat oven to 400 F. Lightly spray a 9 x 13 in baking sheet with cooking spray or oil. [Oiling isn't necessary here.] Smear the bottom of the prepared dish with 1/2 cup of the sauce. Line bottom with 1/4 of noodles (1 layer). Then spread 1/2 of mushroom mixuture and sprinkle with 2 tablespoons parmesan. Add 2nd layer of noodles, then the squash (sprinkle with salt and pepper) and another 1/2 cup of the sauce. Add 3rd noodle layer, remaining mushroom mixure and 2 tablespoons of parmesan. Top with remaining noodles and sauce, then remaining parmesan. [I did 3 layers of noodles, as I only cooked 9 noodles - mine went: a little bit of white sauce, noodles, half red sauce, noodles, squash, noodles, other half of red sauce, rest of white sauce, and some grated cheese I think. The white sauce on the bottom didn't work, it scorched a bit.] Lightly oil a large piece of aluminum foil or coat it with cooking spray, and use it to tighly cover the baking dish. Bake the lasagne for 30 minutes, uncover and bake for additional 10 to 15 minutes or until lightly brown and bubbing. Let stand for 10 minutes before serving. [Oiling the foil really isn't necessary -- I probably made some other modifications that I don't recall now.] Note: Changes I made included: using dried shiitakes and cloud ear mushrooms instead of porcini (and increasing the amount), omitting the sun-dried tomatoes, making my own spaghetti sauce instead of using jarred, using cottage cheese instead of cream cheese, grating the carrot into the red sauce instead of sauteing it, and not combining the red sauce with the white. I found the butternut took a long time to cook, esp. the pieces in the middle, but baking the lasagna longer seemed to improve it. Next time I might bake or nuke the squash first (steaming would add too much liquid). Additional comments in brackets.