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Spinach and Butternut Squash Lasagna

Photo: Oxmoor House
Yield 8 adult servings
This recipe has several steps, but the end result is worth the extra effort. Try making it on a weekend, and enjoy leftovers on a busy weeknight.

Ingredients

  • 3 cups 2% reduced-fat milk
  • 1.1 ounces all-purpose flour (about 1/4 cup)
  • 2 tablespoons butter
  • 1/3 cup minced shallots
  • 3/4 teaspoon salt, divided
  • 1/2 teaspoon freshly ground black pepper, divided
  • 5 1/2 cups (3/4-inch) cubed peeled butternut squash (about 2 1/2 pounds)
  • 1 tablespoon balsamic vinegar
  • 4 teaspoons olive oil, divided
  • Cooking spray
  • 1 teaspoon chopped fresh thyme
  • 4 garlic cloves, minced
  • 3 (6-ounce) packages fresh baby spinach
  • 9 cooked lasagna noodles
  • 1 cup (4 ounces) shredded Asiago cheese
  • 1 cup (4 ounces) grated fresh Parmigiano-Reggiano cheese

Nutrition Information

  • calories 445
  • caloriesfromfat 0.0 %
  • 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. Heat 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. Weigh or 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 remaining 1/4 teaspoon pepper and thyme. Bake at 425° for 30 minutes, stirring after 15 minutes.

  5. Combine remaining 1 teaspoon oil 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 remaining 1/2 cup Parmigiano-Reggiano. Bake at 350° for 30 minutes or until bubbly. Let stand 15 minutes before serving.

  8. For baby: For Baby's First Lasagna, prior to lasagna assembly in Step 7, set aside 1/4 cup cooked squash, 2 tablespoons cooked spinach, and one-third of 1 cooked lasagna noodle. Place all in a food processor; sprinkle with 1 teaspoon grated Parmigiano-Reggiano cheese. Process until desired consistency, adding breast milk or formula, 1 tablespoon at a time, if needed. Yield: about 1/2 cup. NOTE: For babies age 11 to 12 months, a small portion of prepared lasagna can be scooped out and pureed. It's recommended you decrease the salt and pepper in recipe; adults can add them at the table if needed.

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