Butternut-and-Spinach Lasagna

Ingredients

• 0.1 teaspoon pepper black
• 0.3 teaspoon pepper black
• 5 cups butternut squash cubed peeled ()
• 12  lasagna noodles cooked
• 2 ounces healthy choice cream cheese fat-free or any cream cheese block-style
• 0.5 cup cooking wine dry white
• 3 tablespoons flour all-purpose
• 3  garlic cloves minced
• 0.3 teaspoon ground nutmeg 
• 3 cups leek chopped ( 4)
• 2.5 cups milk 1% low-fat
• 2 teaspoons olive oil 
• 5 ounces part-skim mozzarella cheese shredded
• 3 ounces sharp provolone cheese shredded
• 1 tablespoon teaspoon rubbed sage dried fresh chopped
• 10 ounce pkt spinach frozen dry thawed drained chopped
• 0.5 cup water 

Equipment

• frying pan
• sauce pan
• oven
• whisk
• baking pan

Directions

1. Preheat oven to 40
2. To prepare vegetable filling, heat oil in a large nonstick skillet over medium heat.
3. Add leek, sage, and garlic; saut 5 minutes.
4. Add squash, wine, and water; cover and cook 20 minutes or until squash is tender, stirring occasionally. Stir in 1/4 teaspoon pepper and spinach.
5. To prepare sauce, place flour in a large saucepan, and gradually add milk, stirring with a whisk until blended.
6. Place over medium heat; and cook until thick (about 10 minutes), stirring constantly.
7. Remove from heat; add cream cheese, nutmeg, and 1/8 teaspoon pepper, stirring with a whisk.
8. Combine cheese shreds and provolone cheese; set aside.
9. Spread 1/2 cup sauce in the bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange 3 noodles over sauce; top with 2 cups vegetable filling, 1/2 cup cheese mixture, and 1/2 cup sauce. Repeat the layers, ending with noodles.
10. Spread the remaining sauce over noodles. Cover and bake at 400 for 30 minutes. Uncover, and sprinkle with 1/2 cup cheese mixture, and bake an additional 10 minutes.
11. Let stand 10 minutes before serving.
12. Garnish with sage sprigs, if desired.