Butternut Squash And Spinach Lasagna

Total Time: 2 hrs 30 mins Preparation Time: 1 hr 30 mins Cook Time: 1 hr

Ingredients

• Servings: 8
• 2 teaspoons olive oil
• 3 cups chopped leeks
• 1 tablespoon chopped fresh sage (or 1 t. dry rubbed sage)
• 4 garlic cloves, minced
• 5 cups peeled butternut squash, cut in 1/2 inch cubes
• 1/2 cup dry wine
• 1/2 cup water
• 1/4 teaspoon black pepper
• 1 (10 ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
• 2 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 2 1/2 cups milk
• 1/4 cup cream cheese
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon black pepper
• 1 1/4 cups mozzarella cheese
• 3/4 cup shredded sharp provolone cheese
• 12 cooked lasagna noodles
• sage sprig, for garnish

Recipe

• 1 vegetable filling: heat the oil in a big nonstick skillet over medium heat.
• 2 add in leeks, sage, and garlic; stir/saute 5 minutes.
• 3 add in squash, wine, and water; cover and cook for 20 minutes or until the squash is tender, stirring occasionally.
• 4 stir in ¼ teaspoon pepper and the spinach.
• 5 filling: in a big saucepan over med-high heat, melt the butter; add in the flour, and whisk the mixture until combined.
• 6 cook for 3 minutes to brown the flour, continuing to whisk.
• 7 gradually add the milk to the flour mixture, whisking continuously to prevent lumps.
• 8 decrease heat to medium, and cook until thick, about 10 minutes, stirring constantly.
• 9 remove pan from heat; add in cream cheese, nutmeg, and pepper, stirring with a whisk.
• 10 combine the mozzarella and provolone cheese; set aside.
• 11 to assemble: preheat oven to 400°; oil the sides and bottom of a 13 x 9 inch baking dish.
• 12 spread ½ cup sauce on the bottom; arrange noodles over the sauce, and top with 2 cups of vegetable filling, ½ cup of the cheese mixture, and ½ cup of sauce.
• 13 repeat layers ending with noodles.
• 14 spread remaining sauce over the noodles; cover and bake for 30 minutes.
• 15 uncover, sprinkle with ½ cup of cheese mixture, and bake an additional 10 minutes.
• 16 let stand 10 minutes prior to cutting to serve; garnish with sage sprigs.