Butternut Squash, Caramelized Onion, and Spinach Lasagna

Name: Butternut Squash, Caramelized Onion, and Spinach Lasagna
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 8
Cuisine: Mediterranean, Italian, European
Ingredients: 1 bay leaf; 1 teaspoons black pepper; 1 liters (1/2-inch) cubed peeled butternut squash; 5 Tbsps all-purpose flour; 170 grams 1/2 cups shredded fontina cheese, divided; 2 Tbsps chopped fresh sage; 12 garlic cloves, unpeeled (about 1 head); 0 teaspoons ground red pepper; 1 teaspoon kosher salt, divided; 1 liters 1% low-fat milk, divided; 0 teaspoons grated whole nutmeg; 2 Tbsps extra-virgin olive oil, divided; 1 large onion, vertically sliced; 9 no-boil lasagna noodles; 510 grams packages fresh spinach; 1 thyme sprig; 2 Tbsps water

You can never have too many main course recipes, so give Butternut Squash, Caramelized Onion, and Spinach Lasagnan a try. One portion of this dish contains about 18g of protein, 14g of fat, and a total of 398 calories. This recipe serves 8. This recipe covers 32% of your daily requirements of vitamins and minerals. Head to the store and pick up sage, thyme sprig, fontina cheese, and a few other things to make it today. To use up the onion you could follow this main course with the Candy Corn Cupcakes as a dessert. From preparation to the plate, this recipe takes approximately 2 hours. This recipe is typical of Mediterranean cuisine.

Instructions

Preheat oven to 42

Equipment you will use

Oven

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.

Ingredients you will need

Cooking Spray

Black Pepper

Garlic

Squash

Sage

Salt

Cooking Oil

Equipment you will use

Baking Sheet

Bowl

Bake at 425 for 30 minutes or until squash is tender. Cool slightly; peel garlic.

Ingredients you will need

Garlic

Squash

Equipment you will use

Oven

Place squash and garlic in a bowl; partially mash with a fork.

Ingredients you will need

Garlic

Squash

Equipment you will use

Bowl

Heat remaining 1 tablespoon oil in a large Dutch oven over medium-high heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Dutch Oven

Add onion, and saut for 4 minutes. Reduce heat to medium-low; continue cooking for 20 minutes or until golden brown, stirring frequently.

Ingredients you will need

Onion

Place onion in a bowl.

Ingredients you will need

Onion

Equipment you will use

Bowl

Add 2 tablespoons water and spinach to Dutch oven; increase heat to high. Cover and cook 2 minutes or until spinach wilts.

Ingredients you will need

Spinach

Water

Equipment you will use

Dutch Oven

Drain in a colander; cool. Squeeze excess liquid from spinach.

Ingredients you will need

Spinach

Equipment you will use

Colander

Add spinach to onions.

Ingredients you will need

Spinach

Onion

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.

Ingredients you will need

Bay Leaves

Thyme

Milk

Equipment you will use

Sauce Pan

Let stand for 10 minutes. Discard bay leaf and thyme. Return pan to medium heat.

Ingredients you will need

Bay Leaves

Thyme

Equipment you will use

Frying Pan

Combine remaining 1/2 cup milk and flour in a small bowl.

Ingredients you will need

All Purpose Flour

Milk

Equipment you will use

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.

Equipment you will use

Whisk

Frying Pan

Remove from heat; stir in remaining 1/2 teaspoon salt, 1 1/4 cups cheese, red pepper, and nutmeg.

Ingredients you will need

Red Pepper

Cheese

Nutmeg

Salt

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.

Ingredients you will need

Cooking Spray

Pasta