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Ingredients

• 5 lb butternut squash, peeled and seeded
• 1/4 cup olive oil
• salt and pepper
• 2 1/4 lb spinach, washed
• 3 tbsp butter
• generous grating of nutmeg
• 8 to 12 fresh lasagna noodles
• 4 oz Parmesan cheese, grated
• For the Tomato Sauce:
• 2 x 14 oz cans tomatoes in thick juice
• 1 large onion, finely chopped
• 4 garlic cloves, finely chopped
• 2 tbsp olive oil
• 4 tsp light brown sugar
• For the Béchamel Sauce:
• 6 cups whole milk
• 10 peppercorns
• 1/2 onion
• 1 bay leaf
• 1/2 cup butter
• 2/3 cup all-purpose flour
• grated nutmeg

Description

Roasted Squash And Spinach Lasagna - The Huffington Post

Kitchen Daily