Rating: 4 stars
12 Ratings
  • 1 star values: 2
  • 2 star values: 0
  • 3 star values: 2
  • 4 star values: 3
  • 5 star values: 5

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.

Krista Montgomery, M.S., R.D.
Recipe by Cooking Light December 2006

Gallery

Recipe Summary

Yield:
8 servings (serving size: 1 piece)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Nutrition Facts

445 calories; calories from fat 30%; fat 15g; saturated fat 8.1g; mono fat 4.2g; poly fat 0.7g; protein 20.7g; carbohydrates 61.5g; fiber 7.3g; cholesterol 36mg; iron 4.8mg; sodium 758mg; calcium 599mg.
Advertisement
Advertisement