- 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
- 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
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.
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.
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 remaining 1/4 teaspoon pepper and thyme. Bake at 425° for 30 minutes, stirring after 15 minutes.
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.
Reduce oven temperature to 350°.
Spoon 1/3 cup milk mixture in bottom of a 13 x 9inch 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.
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.