Spinach and Butternut Squash Lasagna

Name: Spinach and Butternut Squash Lasagna
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Mediterranean, Italian, European
Ingredients: 113 grams cup shredded Asiago cheese; 510 grams fresh baby spinach; 1 Tbsp balsamic vinegar; 1 teaspoons freshly ground black pepper, divided; 2 Tbsps butter; 2 liters (3/4-inch) cubed peeled butternut squash (about 2 1/4 pounds); 9 cooked lasagna noodles (8 ounces uncooked noodles); 0 teaspoons crushed red pepper; 28 grams 1/4 cup all-purpose flour (about; 4 garlic cloves, minced; 710 milliliters 2% reduced-fat milk; 4 teaspoons olive oil, divided; 113 grams cup grated fresh Parmigiano-Reggiano cheese; 1 teaspoons salt, divided; 79 milliliters minced shallots; 1 teaspoon chopped fresh or 1/4 teaspoon dried thyme

You can never have too many main course recipes, so give Spinach and Butternut Squash Lasagnan a try. This recipe serves 8. One serving contains 400 calories, 21g of protein, and 15g of fat. This recipe covers 33% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 45 minutes. This recipe is typical of Mediterranean cuisine. If you have garlic cloves, pepper, butter, and a few other ingredients on hand, you can make it. To use up the low fat milk you could follow this main course with the Salted Caramel Brownie Milkshake as a dessert.

Instructions

Cook milk in a small, heavy saucepan over medium-high heat to 180 or until tiny bubbles form around edge (do not boil).

Ingredients you will need

Milk

Equipment you will use

Sauce Pan

Remove from heat; keep warm.

Lightly spoon flour into a dry measuring cup; level with a knife. Melt butter in a medium nonstick saucepan over medium heat.

Ingredients you will need

Butter

All Purpose Flour

Equipment you will use

Measuring Cup

Sauce Pan

Knife

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.

Ingredients you will need

Shallot

All Purpose Flour

Equipment you will use

Frying Pan

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.

Ingredients you will need

Black Pepper

All Purpose Flour

Milk

Salt

Equipment you will use

Whisk

Remove from heat. Cover surface of milk mixture with plastic wrap; set aside.

Ingredients you will need

Milk

Wrap

Equipment you will use

Plastic Wrap

Preheat oven to 42

Equipment you will use

Oven

Place squash in a large bowl.

Ingredients you will need

Squash

Equipment you will use

Bowl

Add vinegar; toss to coat.

Ingredients you will need

Vinegar

Add 1 tablespoon oil; toss to coat. Arrange squash in a single layer on a jelly-roll pan coated with cooking spray.

Ingredients you will need

Cooking Spray

Squash

Jelly

Roll

Cooking Oil

Equipment you will use

Frying Pan

Sprinkle with 1/2 teaspoon salt, remaining 1/4 teaspoon black pepper, and thyme.

Ingredients you will need

Black Pepper

Thyme

Salt

Bake at 425 for 30 minutes, stirring after 15 minutes.

Equipment you will use

Oven

Combine remaining 1 teaspoon oil, red pepper, and garlic in a Dutch oven over medium heat; cook 2 minutes, stirring constantly.

Ingredients you will need

Red Pepper

Garlic

Cooking Oil

Equipment you will use

Dutch Oven

Add spinach, 1 bag at a time; cook until wilted, stirring frequently.

Ingredients you will need

Spinach

Add remaining 1/4 teaspoon salt; cook until liquid evaporates, stirring frequently.

Ingredients you will need

Salt

Reduce oven temperature to 35

Equipment you will use

Oven

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.

Ingredients you will need

Cooking Spray

Asiago Cheese

Pasta

Spinach

Cheese

Spread

Squash

Milk

Equipment you will use

Baking Pan

Sprinkle with the remaining 1/2 cup Parmigiano-Reggiano.

Ingredients you will need

Parmigiano Reggiano

Bake at 350 for 30 minutes or until bubbly.

Equipment you will use

Oven

Let stand 15 minutes before serving.

Equipment

Ingredients

Servings:

113grams

cup shredded Asiago cheese 510grams

fresh baby spinach 1Tbsp

balsamic vinegar 1teaspoons

freshly ground black pepper, divided 2Tbsps

butter 2liters

(3/4-inch) cubed peeled butternut squash (about 2 1/4 pounds)9

cooked lasagna noodles (8 ounces uncooked noodles)0teaspoons

crushed red pepper 28grams

1/4 cup all-purpose flour (about 4

garlic cloves, minced 710milliliters

2% reduced-fat milk 4teaspoons

olive oil, divided 113grams

cup grated fresh Parmigiano-Reggiano cheese 1teaspoons

salt, divided 79milliliters

minced shallots 1teaspoon

chopped fresh or 1/4 teaspoon dried thyme

Recommended wine: Chianti, Trebbiano, Verdicchio

Chianti, Trebbiano, and Verdicchio are my top picks for Italian. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. The Castello di Ama Chianti Classico San Lorenzo Gran Selezione with a 4.5 out of 5 star rating seems like a good match. It costs about 48 dollars per bottle.