Butternut Squash, Caramelized Onion & Spinach Lasagna

Butternut Squash, Caramelized Onion & Spinach Lasagna

Ingredients

• 6 cups (1/2-inch) cubed peeled butternut squash
• 2 tablespoons extra-virgin olive oil, divided
• 2 tablespoons chopped fresh sage
• 12 garlic cloves, unpeeled (about 1 head)
• 1 teaspoon kosher salt, divided
• 1/2 teaspoon black pepper
• Cooking spray
• 1 large onion, vertically sliced
• 2 tablespoons water
• 2 (9-ounce) packages fresh spinach
• 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
• 9 no-boil lasagna noodles

Directions

Preheat oven to 425°F.

Combine squash, 1 tablespoon oil, sage, garlic, 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°F for 30 minutes or until squash is tender. Cool slightly; peel garlic. Place squash and garlic in a bowl; partially mash with a fork.

Heat remaining 1 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 minutes or until golden brown, stirring frequently. Place onion in a bowl.

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.

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.

Spread 1/2 cup milk mixture in bottom of a 13 x 9-inch glass or ceramic baking dish coated with cooking spray. Arrange 3 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.

Bake at 425°F for 30 minutes, and remove from oven. Sprinkle with remaining 1/4 cup cheese.

Preheat broiler.

Broil 2 minutes or until cheese is melted and lightly browned. Let stand 10 minutes before serving.

Nutrition Information

Serves: 8 |  Serving Size: 1/8 of lasagna

Per serving: Calories: 351; Total Fat: 13g; Saturated Fat: 1g; Monounsaturated Fat: 3g; Cholesterol: 30mg; Sodium: 418mg; Carbohydrate: 46g; Dietary Fiber: 5g; Sugar: 13g; Protein: 19g

Nutrition Bonus: Potassium: 1104mg; Iron: 21%; Vitamin A: 355%; Vitamin C: 74%; Calcium: 54%