Rating: 1.5 stars
3 Ratings
  • 1 star values: 2
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 0
  • 5 star values: 0

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. The lasagna can be served as is for a hungry crowd, or easily transformed into baby food, as detailed in the above image, by processing the dish in a food processor.

Krista Montgomery, M.S., R.D.
Recipe by Oxmoor House August 2010

Gallery

Credit: Oxmoor House

Recipe Summary

Yield:
8 adult servings
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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 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.

  • 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.

Source

Cooking Light First Foods

Nutrition Facts

445 calories; 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