Spinach And Butternut Squash Lasagna

• 3 cups 2% reduced-fat milk
• 1.1 ounces all-purpose flour (about 1/4 cup)
• 2 tablespoons butter
• 1/3 cup minced shallots
• 3/4 teaspoon salt, divided
• 1/2 teaspoon freshly ground black pepper, divided
• 5 1/2 cups (3/4-inch) cubed peeled butternut squash (about 2 1/2 pounds)
• 1 tablespoon balsamic vinegar
• 4 teaspoons olive oil, divided
• Cooking spray
• 1 teaspoon chopped fresh thyme
• 4 garlic cloves, minced
• 3 (6-ounce) packages fresh baby spinach
• 9 cooked lasagna noodles
• 1 cup (4 ounces) shredded Asiago cheese
• 1 cup (4 ounces) grated fresh Parmigiano-Reggiano cheese

1. Heat milk in a small, heavy saucepan over medium-high heat to 180u0b0 or until tiny bubbles form around edge (do not boil). Remove from heat; keep warm.
2. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Melt butter in a medium nonstick saucepan over medium heat. Add shallots; cook 2 minutes or until tender. Reduce heat; add flour to pan, and cook 5 minutes or until smooth and golden, stirring constantly. Remove from heat; add about 2 tablespoons warm milk to flour mixture, stirring constantly with a whisk. Gradually add remaining warm milk, about 1/2 cup at a time, until mixture is smooth, stirring constantly with a whisk. Stir in 1/2 teaspoon salt and 1/4 teaspoon black pepper. Bring to a boil; reduce heat, and cook until smooth and thickened. Remove from heat. Cover surface of milk mixture with plastic wrap; set aside.
3. Preheat oven to 425u0b0.
4. Place squash in a large bowl. Add vinegar; toss to coat. Add 1 tablespoon oil; toss to coat. Arrange squash in a single layer on a jelly-roll pan coated with cooking spray; sprinkle with remaining 1/4 teaspoon pepper and thyme. Bake at 425u0b0 for 30 minutes, stirring after 15 minutes.
5. Combine remaining 1 teaspoon oil and garlic in a Dutch oven over medium heat; cook 2 minutes, stirring constantly. Add spinach, 1 bag at a time; cook until wilted, stirring frequently. Add remaining 1/4 teaspoon salt; cook until liquid evaporates, stirring frequently.
6. Reduce oven temperature to 350u0b0.
7. Spoon 1/3 cup milk mixture in bottom of a 13 x 9-inch baking pan coated with cooking spray. Arrange 3 noodles over milk mixture; top with spinach mixture, 2/3 cup milk mixture, 1/2 cup Asiago, and 1/4 cup Parmigiano-Reggiano. Arrange 3 noodles over cheese; top with squash mixture, 2/3 cup milk mixture, remaining 1/2 cup Asiago, and 1/4 cup Parmigiano-Reggiano. Arrange remaining 3 noodles on top of cheese; spread remaining 1/2 cup milk mixture over noodles. Sprinkle with remaining 1/2 cup Parmigiano-Reggiano. Bake at 350u0b0 for 30 minutes or until bubbly. Let stand 15 minutes before serving.
8. For baby: For Baby's First Lasagna, prior to lasagna assembly in Step 7, set aside 1/4 cup cooked squash, 2 tablespoons cooked spinach, and one-third of 1 cooked lasagna noodle. Place all in a food processor; sprinkle with 1 teaspoon grated Parmigiano-Reggiano cheese. Process until desired consistency, adding breast milk or formula, 1 tablespoon at a time, if needed. Yield: about 1/2 cup. NOTE: For babies age 11 to 12 months, a small portion of prepared lasagna can be scooped out and pureed. It's recommended you decrease the salt and pepper in recipe; adults can add them at the table if needed.

milk, flour, butter, shallots, salt, freshly ground black pepper, butternut squash, balsamic vinegar, olive oil, cooking spray, thyme, garlic, fresh baby spinach, noodles, cheese, cheese

Taken from www.myrecipes.com/recipe/spinach-squash-lasagna (may not work)