Butternut Squash, Caramelized Onion & Spinach Lasagna

Looking for a vegetarian main to please meat-free palates? This recipe for butternut squash and spinach lasagna, courtesy of Cooking Light, can be whipped up in 2 hours and delivers plenty of fiber, protein and important vitamins A and C.

Ingredients for servings


  • 6 cups butternut squash cubed & peeled, 0.5 -inch

  • 2 tablespoons extra-virgin olive oil divided

  • 2 tablespoons fresh sage chopped

  • 12 cloves garlic unpeeled (about 1 head)

  • 1 teaspoon kosher salt divided

  • 0.5 teaspoon black pepper

  • Cooking spray

  • 1 large onion vertically sliced

  • 2 tablespoons water

  • 2 packages fresh spinach 9-ounce packages

  • 5 cups 1% low-fat milk divided

  • 1 bay leaf

  • 1 thyme sprig

  • 5 tablespoons all-purpose flour

  • 1.5 cups shredded fontina cheese (6 ounces), divided

  • 0.375 teaspoon ground red pepper

  • 0.25 teaspoon grated whole nutmeg

  • 9 lasagna noodles no-boil


  • Preheat oven to 425°F.

  • Combine squash, 1 tablespoon oil, sage, garlic, 0..5 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°F 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 4.5 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 0..5 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 0.5 teaspoon salt, 1.25 cups cheese, red pepper, and nutmeg.

  • Spread 0.5 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 0.75 cup milk mixture. Repeat layers, ending with noodles. Spread remaining milk mixture over noodles.

  • Bake at 425°F for 30 minutes, and remove from oven. Sprinkle with remaining 0.25 cup cheese.

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