Spinach and Butternut Squash Lasagna |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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This spinach lasagna recipe takes an interesting turn by including butternut squash in the mix. To streamline prep time, roast the squash ahead; sauté the spinach and make the white sauce too. Refrigerate all until you are ready to assemble the dish. Ingredients:
3 cups 2% reduced-fat 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 olive oil, divided |
cooking spray |
1 teaspoon chopped fresh or 1/4 teaspoon dried thyme |
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 |
Directions:
1. 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.
2. 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.
3. Preheat oven to 425°.
4. 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, and thyme. Bake at 425° for 30 minutes, stirring after 15 minutes.
5. 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.
6. Reduce oven temperature to 350°.
7. 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.
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