Butternut Squash, Caramelized Onion, and Spinach Lasagna

Butternut Squash Caramelized Onion and Spinach Lasagna

  • 3 cups butternut squash, peeled and cubed
  • 1 tablespoons extra-virgin olive oil, divided
  • 1 tablespoon  chopped fresh sage
  • 6 large garlic cloves,chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon fresh ground black pepper
  • cooking spray
  • 1 medium onion, vertically sliced
  • 2 tablespoons water
  • 1 -9 oz package fresh spinach
  • 2-1/2 cups almond milk
  • 2 thyme sprig
  • 2-1/2 tablespoons flour
  • 1/2 cup almond milk
  • 3/4 cup montery jack cheese, shredded
  • 1/2 teaspoon cayenne pepper
  • 1/4 teaspoon grated whole nutmeg
  • 5   lasagna noodles, cooked
  • 1/4 cup montery jack cheese (for topping)
Preheat oven to 425.Combine squash, 1/2 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° for 30 minutes or until squash is tender.
Heat remaining 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.
Steam spinach in microwave safe steamer for 3 minutes.  Cool, squeeze excess liquid from spinach.  Add to onions.
Heat 2 1/2 cups milk, and thyme in a medium saucepan over medium-high heat. Bring to a boil; remove from heat. Let stand for 10 minutes. Discard 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  teaspoon salt, cheese, cayenne, and nutmeg.
Spread 1/2 cup milk mixture in bottom of a 8 x 8-inch glass or ceramic baking dish coated with cooking spray. Arrange noodles to fit over milk mixture; top with half of squash mixture, half of spinach mixture, and 3/4 cup milk mixture. Repeat layers. Spread remaining milk mixture over noodles. Top with 1/2 cup cheese.  Bake at 425° for 30 minutes, and remove from oven. Let lasagna sit 10 minutes prior to serving.

Prep time: 20 mins Cook time: 30 mins Total time: 50 mins Yield: 6 servings

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