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Ingredients

• 3 cups 2% reduced-fat milk
• 1/4 cup all-purpose flour (about 1 ounce)
• 2 tablespoons butter
• 1/3 cup minced shallots
• 1 1/4 teaspoons salt, divided
• 1/2 teaspoon freshly ground black pepper, divided
• 8 cups (3/4-inch) cubed peeled butternut squash (about 2 1/4 pounds)
• 1 tablespoon balsamic vinegar
• 4 teaspoons olive oil, divided
• Cooking spray
• 1 teaspoon chopped fresh or 1/4 teaspoon dried thyme
• 1/4 teaspoon crushed red pepper
• 4 garlic cloves, minced
• 3 (6-ounce) bags fresh baby spinach
• 9 cooked lasagna noodles (8 ounces uncooked noodles)
• 1 cup (4 ounces) shredded Asiago cheese
• 1 cup (4 ounces) grated fresh Parmigiano-Reggiano cheese

Description

This Spinach Lasagna Recipe Takes An Interesting Turn By Including Butternut Squash In The Mix. To Streamline Prep Time, Roast The Squash Ahead; Sauté The Spinach And Make The White Sauce Too. Refrigerate All Until You Are Ready To Assemble The Dish.

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