Butternut Lasagna

• 1 medium butternut squash (about 4 pounds), peeled and cubed
• 3 tablespoons olive oil
• 1 teaspoon salt, divided
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon pepper
• 12 lasagna noodles
• 1/2 cup butter, cubed
• 1/4 cup all-purpose flour
• 3 cups 2% milk
• 1 cup heavy whipping cream
• 1-1/2 cups shredded Swiss or Gruyere cheese, divided
• 2 teaspoons grated lemon zest
• 3 cups fresh baby spinach

1. Preheat oven to 400u0b0. In a large bowl, combine squash, oil, 1/2 teaspoon salt, nutmeg and pepper. Transfer to two greased 15x10x1-in. baking pans.
2. Roast 30-35 minutes or until tender, stirring occasionally; cool slightly. Process in batches in a food processor until pureed. Meanwhile, cook noodles according to package directions; drain.
3. Reduce oven setting to 375u0b0. For sauce, in a small saucepan, melt butter. Stir in flour and remaining salt until smooth; gradually add milk and cream. Bring to a boil; cook and stir 1-2 minutes or until slightly thickened. Stir in 1 cup cheese and lemon zest until cheese is melted.
4. Spread 1 cup sauce into a greased 13x9-in. baking dish. Layer with four noodles, half of the squash mixture, 1-1/2 cups spinach and 1-1/2 cups sauce. Repeat layers. Top with remaining noodles and sauce.
5. Bake, covered, 45 minutes. Sprinkle with remaining cheese. Bake, uncovered, 10-15 minutes longer or until bubbly and cheese is melted. Let stand 10 minutes before serving.

butternut squash, olive oil, salt, ground nutmeg, pepper, lasagna noodles, butter, allpurpose, milk, heavy whipping cream, swiss, lemon zest, fresh baby spinach

Taken from www.tasteofhome.com/recipes/butternut-lasagna/ (may not work)