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Spinach and Butternut Squash Lasagna

Yield 8 servings (serving size: 1 piece)
This spinach lasagna recipe takes an interesting turn by including butternut squash in the mix. To streamline prep time, roast the squash ahead; sauté the spinach and make the white sauce too. Refrigerate all until you are ready to assemble the dish.

Ingredients

  • 3 cups 2% reduced-fat milk
  • 1/4 cup all-purpose flour (about 1 ounce)
  • 2 tablespoons butter
  • 1/3 cup minced shallots
  • 1 1/4 teaspoons salt, divided
  • 1/2 teaspoon freshly ground black pepper, divided
  • 8 cups (3/4-inch) cubed peeled butternut squash (about 2 1/4 pounds)
  • 1 tablespoon balsamic vinegar
  • 4 teaspoons olive oil, divided
  • Cooking spray
  • 1 teaspoon chopped fresh or 1/4 teaspoon dried thyme
  • 1/4 teaspoon crushed red pepper
  • 4 garlic cloves, minced
  • 3 (6-ounce) bags fresh baby spinach
  • 9 cooked lasagna noodles (8 ounces uncooked noodles)
  • 1 cup (4 ounces) shredded Asiago cheese
  • 1 cup (4 ounces) grated fresh Parmigiano-Reggiano cheese

Nutrition Information

  • calories 445
  • caloriesfromfat 30 %
  • fat 15 g
  • satfat 8.1 g
  • monofat 4.2 g
  • polyfat 0.7 g
  • protein 20.7 g
  • carbohydrate 61.5 g
  • fiber 7.3 g
  • cholesterol 36 mg
  • iron 4.8 mg
  • sodium 758 mg
  • calcium 599 mg

How to Make It

  1. Cook milk in a small, heavy saucepan over medium-high heat to 180° or until tiny bubbles form around edge (do not boil). Remove from heat; keep warm.

  2. Lightly spoon flour into a dry measuring cup; level with a knife. Melt butter in a medium nonstick saucepan over medium heat. Add shallots; cook 2 minutes or until tender. Reduce heat; add flour to pan, and cook 5 minutes or until smooth and golden, stirring constantly. Remove from heat; add about 2 tablespoons warm milk to flour mixture, stirring constantly with a whisk. Gradually add remaining warm milk, about 1/2 cup at a time, until mixture is smooth, stirring constantly with a whisk. Stir in 1/2 teaspoon salt and 1/4 teaspoon black pepper. Bring to a boil; reduce heat, and cook until smooth and thickened. Remove from heat. Cover surface of milk mixture with plastic wrap; set aside.

  3. Preheat oven to 425°.

  4. Place squash in a large bowl. Add vinegar; toss to coat. Add 1 tablespoon oil; toss to coat. Arrange squash in a single layer on a jelly-roll pan coated with cooking spray. Sprinkle with 1/2 teaspoon salt, remaining 1/4 teaspoon black pepper, and thyme. Bake at 425° for 30 minutes, stirring after 15 minutes.

  5. Combine remaining 1 teaspoon oil, red pepper, and garlic in a Dutch oven over medium heat; cook 2 minutes, stirring constantly. Add spinach, 1 bag at a time; cook until wilted, stirring frequently. Add remaining 1/4 teaspoon salt; cook until liquid evaporates, stirring frequently.

  6. Reduce oven temperature to 350°.

  7. Spoon 1/3 cup milk mixture in bottom of a 13 x 9-inch baking pan coated with cooking spray. Arrange 3 noodles over milk mixture; top with spinach mixture, 2/3 cup milk mixture, 1/2 cup Asiago, and 1/4 cup Parmigiano-Reggiano. Arrange 3 noodles over cheese; top with squash mixture, 2/3 cup milk mixture, remaining 1/2 cup Asiago, and 1/4 cup Parmigiano-Reggiano. Arrange remaining 3 noodles on top of cheese; spread remaining 1/2 cup milk mixture over noodles. Sprinkle with the remaining 1/2 cup Parmigiano-Reggiano. Bake at 350° for 30 minutes or until bubbly. Let stand 15 minutes before serving.