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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 394.9
  • Total Fat: 16.9 g
  • Cholesterol: 37.5 mg
  • Sodium: 734.9 mg
  • Total Carbs: 46.5 g
  • Dietary Fiber: 7.7 g
  • Protein: 17.8 g

View full nutritional breakdown of Spinach & Butternut Squash Lasagna calories by ingredient
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Spinach & Butternut Squash Lasagna

Submitted by: CARDANTHIAN
Spinach & Butternut Squash Lasagna

Introduction

From The Kitchen Sink Recipes, located here: http://thekitchensinkrecipes.com/2008/11/1
3/lasagna-in-thirty-sage-scented-minutes/
From The Kitchen Sink Recipes, located here: http://thekitchensinkrecipes.com/2008/11/1
3/lasagna-in-thirty-sage-scented-minutes/

Number of Servings: 8

Ingredients

    3 cups 2% milk
    1/4 cup all-purpose flour (about 1 ounce)
    2 tablespoons butter
    1/3 cup minced shallots
    1 1/4 teaspoons salt, divided
    1/2 teaspoon freshly ground black pepper, divided
    8 cups (3/4-inch) cubed peeled butternut squash (about 2 1/4 pounds)
    1 tablespoon balsamic vinegar
    4 teaspoons extra-virgin olive oil, divided
    Cooking spray
    1 teaspoon chopped fresh thyme
    1 teaspoon chopped fresh sage
    1/4 teaspoon crushed red pepper
    4 garlic cloves, minced
    3 (6-ounce) bags fresh baby spinach
    9 cooked lasagna noodles (8 ounces uncooked noodles)
    1 cup (4 ounces) shredded Asiago cheese
    1 cup (4 ounces) grated fresh Parmigiano-Reggiano cheese

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Directions

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.

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, thyme and sage. 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.

Serves 6-8

Number of Servings: 8

Recipe submitted by SparkPeople user CARDANTHIAN.






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Member Ratings For This Recipe

  • Loved it ! Next time will double sauce recipe though. - 3/8/14

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  • Absolutely delicious! Time consuming, but no more difficult than any other lasagna. Added chopped portabella mushrooms to the spinach mix (sauted with the garlic). Will make more sauce next time. Also used "no boil" noodles. - 11/1/12

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  • This is very similar to the one I made for Christmas from Giada Delorentis. Was delicious! - 12/25/11

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  • FABULOUS!!! BIG hit with the vegetarian house guests. Be prepared to have several pots going at the same time and being in the kitchen for 1 1/2 hours to make this but it is worth it. Next time I am increasing the sauce to 4 cups of milk, a little less than 1 Tbsp of more butter, and 1 Tbsp of flour - 8/9/10

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  • Got this recipe from cooking light and just happened to search to see if it was on here. This was EXCELLENT! I loved the white sauce combined with the spinach and squash. It was very time consuming to make, but worth the effort. Decent sized serving and filling too. Served with salads. - 3/15/10

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