Spinach and Butternut Squash Lasagna

Fall is such a great time to make cozy, comfort foods and what’s more comforting than lasagna?  I definitely love traditional lasagna that’s filled with layers of beef and cheese and tomato sauce, but sometimes it’s fun to try something a little different.  This spinach and butternut squash lasagna is every bit as comforting as traditional lasagna with it’s thick layer of squash (which definitely says fall) nestled between pasta, cheese and a creamy bechamel sauce.  Add a garlicky spinach layer and you have a winner lasagna, that’s so tasty and healthy to boot!

I have a couple of make-ahead tip with this as well.  You can roast the squash well ahead of time and either refrigerate for a couple of days or freeze it until you’re ready to use it.  I like to buy several pounds of squash at a time (and I always buy the pre-chopped variety) and roast it in a big batch.  Then I freeze it in 1 cup portions, so that I just pull what I need out of the freezer.  You can also assemble the lasagna a day or so ahead of time, refrigerate and then when you’re ready to eat, you just need to bake it off.  The leftovers also heat up great!

Spinach and Butternut Squash Lasagna 

adapted from Cooking Light

• 2 tbsp butter
• 1/4 cup flour
• 3 cups milk (I use 1%)
• 1/3 cup onion, finely chopped
• 1 1/4  tsp salt, divided
• 1 tsp pepper, divided
• 2 lbs butternut squash, peeled and cubed (I buy squash that’s pre-cut)
• 2 tbsp olive oil, divided
• 1 tsp dried thyme
• 1 tbsp balsamic vinegar
• 1/4 tsp red pepper flakes
• 4 cloves garlic
• 1 (1lb) package frozen spinach, thawed and well drained
• 9 no-boil lasagna noodles
• 1 cup shredded Swiss or Gruyere cheese
• 1 cup grated parmesan  cheese

Place milk in a microwave safe dish and heat for about 2 minutes, until milk is warm.

Meanwhile, melt butter over medium heat in a large saucepan.  Add onion and saute for about 5 minutes, until tender.

Sprinkle flour  over onion mixture and cook for about 2 minutes, stirring constantly.

Gradually whisk milk in, a little at a time, making sure no lumps are forming.

Stir in 1/2 tsp salt and 1/4 tsp pepper.  Bring mixture to a boil (watching carefully, because it will easily boil over), reduce heat and cook until mixture has thickened.

Remove from heat, cover surface of sauce with plastic wrap (so a skin doesn’t form) and set aside.

Preheat oven to 425 degrees.

Place squash in a large bowl, add 1 tbsp oil, tossing to coat all of the squash.

Place squash in a single layer on a baking sheet that’s lined with parchment paper or coated with cooking spray.

Sprinkle with 1/2 tsp salt, 1/4 tsp pepper and thyme.

Roast in preheated oven for 20-30 minutes, until squash is golden brown.

Remove from oven and toss with balsamic vinegar.

Reduce heat to 350 degrees.

Heat remaining 1 tbsp oil over medium heat in a skillet.

Add garlic and red pepper flakes.  Saute for about 2 minutes, stirring constantly.

Stir in spinach and 1/4 tsp salt.  Cook until all of the liquid evaporates, stirring frequently.

To assemble lasagna, spoon 1/3 cup of the sauce into the bottom of a 9×13 pan that’s been coated with cooking spray.

Arrange 3 noodles over sauce and top with spinach mixture, 2/3 cup sauce, 1/2 cup Swiss or Gruyere and 1/4 cup parmesan.

Arrange 3 noodles over cheese.  Top with squash, 2/3 cups sauce, 1/2 cup Swiss or Gruyere, 1/4 cup parmesan.

Top with remaining three noodles, spread with remaining 1/2 cup sauce.  Sprinkle with remaining 1/2 cup parmesan cheese.

Bake at 350 for about 30 minutes, until bubbly.

Let stand for 15 minutes before serving.

ENJOY!

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The Country Cook