Butternut Squash, Caramelized Onion, and Spinach Lasagna

Photo: John Autry; Styling: Cindy Barr

This vegetarian pasta dish is sure to please every palate at your dinner table.

Yield: Serves 8 (serving size: 1 piece)
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 1 Hour, 15 Minutes
Total: 2 Hours

Nutritional Information

Amount per serving
  • Calories: 360
  • Fat: 11.9g
  • Saturated fat: 5.4g
  • Monounsaturated fat: 4.7g
  • Polyunsaturated fat: 1g
  • Protein: 16.6g
  • Carbohydrate: 50g
  • Fiber: 6.5g
  • Cholesterol: 31mg
  • Iron: 4mg
  • Sodium: 576mg
  • Calcium: 406mg

Ingredients

  • 6 cups (1/2-inch) cubed peeled butternut squash
  • 2 tablespoons extra-virgin olive oil, divided
  • 2 tablespoons chopped fresh sage
  • 12 garlic cloves, unpeeled (about 1 head)
  • 1 teaspoon kosher salt, divided
  • 1/2 teaspoon black pepper
  • Cooking spray
  • 1 large onion, vertically sliced
  • 2 tablespoons water
  • 2 (9-ounce) packages fresh spinach
  • 5 cups 1% low-fat milk, divided
  • 1 bay leaf
  • 1 thyme sprig
  • 5 tablespoons all-purpose flour
  • 1 1/2 cups (6 ounces) shredded fontina cheese, divided
  • 3/8 teaspoon ground red pepper
  • 1/4 teaspoon grated whole nutmeg
  • 9 no-boil lasagna noodles

Preparation

  1. 1. Preheat oven to 425°.
  2. 2. Combine squash, 1 tablespoon oil, sage, garlic, 1/2 teaspoon salt, and black pepper in a large bowl; toss to coat. Arrange squash mixture on a baking sheet coated with cooking spray. Bake at 425° for 30 minutes or until squash is tender. Cool slightly; peel garlic. Place squash and garlic in a bowl; partially mash with a fork.
  3. 3. Heat remaining 1 tablespoon oil in a large Dutch oven over medium-high heat. Add onion, and sauté for 4 minutes. Reduce heat to medium-low; continue cooking for 20 minutes or until golden brown, stirring frequently. Place onion in a bowl.
  4. 4. Add 2 tablespoons water and spinach to Dutch oven; increase heat to high. Cover and cook 2 minutes or until spinach wilts. Drain in a colander; cool. Squeeze excess liquid from spinach. Add spinach to onions.
  5. 5. Heat 4 1/2 cups milk, bay leaf, and thyme in a medium saucepan over medium-high heat. Bring to a boil; remove from heat. Let stand for 10 minutes. Discard bay leaf and thyme. Return pan to medium heat. Combine remaining 1/2 cup milk and flour in a small bowl. Add to pan, stirring with a whisk until blended. Bring to a boil; reduce heat, and simmer for 5 minutes or until thickened, stirring constantly. Remove from heat; stir in remaining 1/2 teaspoon salt, 1 1/4 cups cheese, red pepper, and nutmeg.
  6. 6. Spread 1/2 cup milk mixture in bottom of a 13 x 9-inch glass or ceramic baking dish coated with cooking spray. Arrange 3 noodles over milk mixture; top with half of squash mixture, half of spinach mixture, and 3/4 cup milk mixture. Repeat layers, ending with noodles. Spread remaining milk mixture over noodles. Bake at 425° for 30 minutes, and remove from oven. Sprinkle with remaining 1/4 cup cheese.
  7. 7. Preheat broiler.
  8. 8. Broil 2 minutes or until cheese is melted and lightly browned. Let stand 10 minutes before serving.
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