Wow, this was bad. Made exactly according to directions. 425 way too hot, burned it, and it is very dry. Not very flavorful either.
Ingredients:
- 6 cups (1/2-inch) cubed peeled butternut squash
- 2 tablespoons extra-virgin olive oil, divided
- 2 tablespoons chopped fresh sage
- 12 garlic cloves, unpeeled (about 1 head)
- 1 teaspoon kosher salt, divided
- 1/2 teaspoon black pepper
- Cooking spray
- 1 large onion, vertically sliced
- 2 tablespoons water $
- 2 (9-ounce) packages fresh spinach
- 5 cups 1% low-fat milk, divided $
- 1 bay leaf
- 1 thyme sprig
- 5 tablespoons all-purpose flour
- 1 1/2 cups (6 ounces) shredded fontina cheese, divided
- 3/8 teaspoon ground red pepper
- 1/4 teaspoon grated whole nutmeg
- 9 no-boil lasagna noodles
- Preheat oven to 425°.
- Combine squash, 1 tablespoon oil, sage, garlic, 1/2 teaspoon salt, and black pepper in a large bowl; toss to coat.
- Arrange squash mixture on a baking sheet coated with cooking spray.
- Bake at 425° for 30 minutes or until squash is tender.
- Cool slightly; peel garlic.
- Place squash and garlic in a bowl; partially mash with a fork.
- Heat remaining 1 tablespoon oil in a large Dutch oven over medium-high heat.
- Add onion, and sauté for 4 minutes. Reduce heat to medium-low; continue cooking for 20 minutes or until golden brown, stirring frequently. Place onion in a bowl.
- Add 2 tablespoons water and spinach to Dutch oven; increase heat to high. Cover and cook 2 minutes or until spinach wilts.
- Drain in a colander; cool. Squeeze excess liquid from spinach.
- Add spinach to onions.
- Heat 4 1/2 cups milk, bay leaf, and thyme in a medium saucepan over medium-high heat. Bring to a boil; remove from heat.
- Let stand for 10 minutes. Discard bay leaf and thyme.
- Return pan to medium heat. Combine remaining 1/2 cup milk and flour in a small bowl.
- Add to pan, stirring with a whisk until blended. Bring to a boil; reduce heat, and simmer for 5 minutes or until thickened, stirring constantly. Remove from heat; stir in remaining 1/2 teaspoon salt, 1 1/4 cups cheese, red pepper, and nutmeg.
- Spread 1/2 cup milk mixture in bottom of a 13 x 9-inch glass or ceramic baking dish coated with cooking spray.
- Arrange 3 noodles over milk mixture; top with half of squash mixture, half of spinach mixture, and 3/4 cup milk mixture. Repeat layers, ending with noodles.
- Spread remaining milk mixture over noodles.
- Bake at 425° for 30 minutes, and remove from oven.
- Sprinkle with remaining 1/4 cup cheese.
- Preheat broiler.
- Broil 2 minutes or until cheese is melted and lightly browned.
- Let stand 10 minutes before serving.