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Ingredients

• 6 cups (1/2-inch) cubed peeled butternut squash (about 2 1/2 pounds)
• 2 1/4 cups (1/2-inch) cubed peeled sweet potato (about 1 pound)
• 2 cups coarsely chopped onion, divided
• 1 tablespoon olive oil
• Cooking spray
• 4 cups 1% low-fat milk
• 1/8 teaspoon ground nutmeg
• 1/8 teaspoon ground cinnamon
• 1 bay leaf
• 1 1/2 ounces all-purpose flour (about 1/3 cup)
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 1/4 cups (5 ounces) grated Parmigiano-Reggiano cheese
• 9 packaged no-boil lasagna noodles
• 1 1/2 cups (6 ounces) shredded part-skim mozzarella cheese

Description

Wash The Pan Well Before Using It Again To Cook The Strained Milk Mixture—that Ensures A Silken Sauce.

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