Butternut Squash, Caramelized Onion and Spinach Lasagna

lasagna

This recipe is adapted from a Cooking Light recipe. It has become one of my favorites. Freezes well.

Ingredients:

  • 6 cups (1/2-inch) cubed peeled butternut squash
  • 4 tablespoons extra-virgin olive oil, divided
  • 2 tablespoons chopped fresh sage
  • 1 teaspoon kosher salt, divided
  • 1/2 teaspoon black pepper
  • Cooking spray
  • 3 large onions, sliced in half and then sliced thinly
  • 2 tablespoons water
  • 2-3 (9-ounce) packages fresh spinach (depending on how much spinach you want
  • 5 cups 1% low-fat milk, divided
  • 1 bay leaf
  • 1 thyme sprig
  • 5 tablespoons all-purpose flour
  • 1 1/2 cups (6 ounces) shredded fontina cheese, divided
  • 3/8 teaspoon ground red pepper
  • 1/4 teaspoon grated whole nutmeg
  • 1 package lasagna noodles

Directions:

1. Preheat oven to 425°.

2. Combine squash, 2 tablespoon oil, sage, 1/2 teaspoon salt, and black pepper in a large bowl; toss to coat. Arrange squash mixture on a baking sheet coated with cooking spray. Bake at 425° for 20-30 minutes or until squash is tender. Cool slightly. Place squash in a bowl; mash with a fork.

3. Heat remaining 2 tablespoon oil in a large Dutch oven over medium-high heat. Add onion, and sauté for 4 minutes. Reduce heat to medium-low; continue cooking for 20-30 minutes or until golden brown, stirring frequently. Place onions in a bowl.

4. Add 2 tablespoons water and spinach to Dutch oven; increase heat to high. Cover and cook 2 minutes or until spinach wilts. Drain in a colander; cool. Squeeze excess liquid from spinach. Add spinach to onions.

5. Heat 4 1/2 cups milk, bay leaf, and thyme in a medium saucepan over medium-high heat. Bring to a boil; remove from heat. Let stand for 10 minutes. Discard bay leaf and thyme. Return pan to medium heat. Combine remaining 1/2 cup milk and flour in a small bowl. Add to pan, stirring with a whisk until blended. Bring to a boil; reduce heat, and simmer for 5 minutes or until thickened, stirring constantly. Remove from heat; stir in remaining 1/2 teaspoon salt, 1 1/4 cups cheese, red pepper, and nutmeg.

6. Cook Lasagna Noodles according to directions.

7. Spread 1/2 cup milk mixture in bottom of a 13 x 9-inch glass or ceramic baking dish coated with cooking spray. Arrange  noodles over milk mixture; top with half of squash mixture, half of spinach mixture, and 3/4 cup milk mixture. Repeat layers, ending with noodles. Spread remaining milk mixture over noodles and sprinkle with cheese. Bake at 425° for 30 minutes.

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One thought on “Butternut Squash, Caramelized Onion and Spinach Lasagna

  1. Pingback: Butternut Squash, Caramelized Onion and Spinach Lasagna – Something From the Ovens

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