1 (2-3 lb) butternut squash, peeled and diced into 1-inch cubes
1 tbsp. olive oil
1 tbsp. fresh sage leaves, chopped (or 1 tbsp. dried sage)
1/2 tsp. salt
1/2 tsp. pepper
Parmesan-Sage Bechamel Sauce:
2 tbsp. butter
1/3 cup all-purpose flour
1/4 tsp. salt
1/4 tsp. pepper
14 tsp. ground nutmeg
1/2 tsp. dried sage
3 cups milk
1/2 cup Parmesan cheese
1 large onion (I used purple), diced
2 tbsp. olive oil
1/4 tsp. salt
10 oz. package frozen spinach, thawed and drained
12 lasagna noodles
1-2 cups shredded mozzarella cheese
Preheat oven to 375 degrees F.
Spray a roasting pan with non-stick spray and add butternut squash, then toss with olive oil, sage, salt and pepper. Roast 25-30 minutes, until squash is tender.
Remove from oven and transfer squash to a bowl, then gently mash with potato masher.
While squash is roasting, melt butter over medium heat in a medium sauce pan then gently stir in flour and whisk.
Add salt and pepper, nutmeg and dried sage and continue to cook for 1 minute, stirring constantly.
Slowly whisk in milk and cook over medium-high heat, stirring frequently. Cook until sauce boils and thickens slightly.
Whisk in Parmesan cheese then remove from heat.
Heat 2 tbsp. olive oil in a large pan or dutch oven then add onion. Cover and cook onions 20 minutes or until they are brown and fragrant, stirring frequently.
Add spinach to onions and cook 6-8 minutes then add the butternut squash and stir until combined. Remove from heat.
Spray a 9x13 or 9x9 baking dish with non-stick spray. Ladle a small amount of the Parmesan Bechamel sauce on the bottom of pan then layer 4 (3 if using square dish) lasagna noodles on top of sauce. It is okay i the noodles overlap. Next add the squash/spinach mixture then top with about 1 cup sauce, repeat layers 2 (4 if using square dish) times.
Add 2-3 cups mozzarella cheese on top of lasagna and sprinkle some Parmesan on top if desired.
If you want to make ahead, cover with foil and keep in refrigerator until ready to cook.
Preheat oven to 450 degrees F and cook lasagna, covered for 30 minutes. Remove foil and cook another 15 minutes, uncovered. Remove lasagna from oven and allow to sit 10 minutes before serving.
*I do not measure any spices, I just added them to taste, the above measurements are from the original recipe but I think mine were fairly close*