Vegetarian

Spinach and Butternut Squash Lasagna is for Dinner.

Spinach and Butternut Squash Lasagna takes several minutes to prepare.

Spinach and Butternut Squash Lasagna takes several minutes to cook.

Spinach and Butternut Squash Lasagna makes 6 servings.

The ingredients for Spinach and Butternut Squash Lasagna are:

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

Here is how you make Spinach and Butternut Squash Lasagna:

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 6-8Number of Servings: 6

The nutritional information for Spinach and Butternut Squash Lasagna is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 526.1

• Total Fat: 22.6 g
• Cholesterol: 50.0 mg
• Sodium: 979.1 mg
• Total Carbs: 62.0 g
• Dietary Fiber: 10.3 g
• Protein: 23.7 g

The dietary needs meet for Spinach and Butternut Squash Lasagna is Vegetarian