Spinach & Butternut Squash Lasagna

Ingredients

3 cups 2% 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 extra-virgin olive oil, divided

Cooking spray

1 teaspoon chopped fresh thyme

1 teaspoon chopped fresh sage

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

From The Kitchen Sink Recipes, Located Here: Http://thekitchensinkrecipes.com/2008/11/13/lasagna-in-thirty-sage-scented-minutes/

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