Spinach & Butternut Squash Lasagna
- Number of Servings: 8
Ingredients
3 cups 2% milk1/4 cup all-purpose flour (about 1 ounce)2 tablespoons butter1/3 cup minced shallots1 1/4 teaspoons salt, divided1/2 teaspoon freshly ground black pepper, divided8 cups (3/4-inch) cubed peeled butternut squash (about 2 1/4 pounds)1 tablespoon balsamic vinegar4 teaspoons extra-virgin olive oil, dividedCooking spray1 teaspoon chopped fresh thyme1 teaspoon chopped fresh sage1/4 teaspoon crushed red pepper4 garlic cloves, minced3 (6-ounce) bags fresh baby spinach9 cooked lasagna noodles (8 ounces uncooked noodles)1 cup (4 ounces) shredded Asiago cheese1 cup (4 ounces) grated fresh Parmigiano-Reggiano cheese
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.
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.
Nutritional Info 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
Member Reviews
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MACYJOLIEMOM
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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MARTI808
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