It was ok. Very expensive and time consuming for average result.
Spinach and Butternut Squash Lasagna
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.
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- Calories: 445
- Calories from fat: 30%
- Fat: 15g
- Saturated fat: 8.1g
- Monounsaturated fat: 4.2g
- Polyunsaturated fat: 0.7g
- Protein: 20.7g
- Carbohydrate: 61.5g
- Fiber: 7.3g
- Cholesterol: 36mg
- Iron: 4.8mg
- Sodium: 758mg
- Calcium: 599mg
- 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
- 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.
- 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.
- Preheat oven to 425°.
- 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.
- 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.
- Reduce oven temperature to 350°.
- 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.
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