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