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Ingredients

• 3 cups 2% reduced-fat milk
• 1 1/10 ounces all-purpose flour (about 1/4 cup)
• 2 tablespoons butter
• 1/3 cup minced shallots
• 3/4 teaspoon salt, divided
• 1/2 teaspoon freshly ground black pepper, divided
• 5 1/2 cups (3/4-inch) cubed peeled butternut squash (about 2 1/2 pounds)
• 1 tablespoon balsamic vinegar
• 4 teaspoons olive oil, divided
• Cooking spray
• 1 teaspoon chopped fresh thyme
• 4 garlic cloves, minced
• 3 (6-ounce) packages fresh baby spinach
• 9 cooked lasagna noodles
• 1 cup (4 ounces) shredded Asiago cheese
• 1 cup (4 ounces) grated fresh Parmigiano-Reggiano cheese

Description

This Recipe Has Several Steps, But The End Result Is Worth The Extra Effort. Try Making It On A Weekend, And Enjoy Leftovers On A Busy Weeknight.

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