Butternut Squash, Caramelized Onion, and Spinach Lasagna

Ingredients

• 1  bay leaves 
• 0.5 teaspoon pepper black
• 6 cups butternut squash cubed peeled ()
• 5 tablespoons flour all-purpose
• 6 ounces fontina shredded divided
• 2 tablespoons sage fresh chopped
• 12  garlic clove unpeeled ( 1 head)
• 0.4 teaspoon ground pepper red
• 1 teaspoon kosher salt divided
• 5 cups milk 1% low-fat divided
• 0.3 teaspoon grating nutmeg whole grated
• 2 tablespoons olive oil extra virgin extra-virgin divided
• 1 large onion vertically sliced
• 9  no boil lasagna noodles 
• 18 ounce pkt spinach fresh
• 1  thyme leaves 
• 2 tablespoons water 

Equipment

• bowl
• frying pan
• baking sheet
• sauce pan
• oven
• whisk
• baking pan
• broiler
• dutch oven
• colander

Directions

1. Preheat oven to 42
2. Combine squash, 1 tablespoon oil, sage, garlic, 1/2 teaspoon salt, and black pepper in a large bowl; toss to coat. Arrange squash mixture on a baking sheet coated with cooking spray.
3. Bake at 425 for 30 minutes or until squash is tender. Cool slightly; peel garlic.
4. Place squash and garlic in a bowl; partially mash with a fork.
5. Heat remaining 1 tablespoon oil in a large Dutch oven over medium-high heat.
6. Add onion, and saut for 4 minutes. Reduce heat to medium-low; continue cooking for 20 minutes or until golden brown, stirring frequently.
7. Place onion in a bowl.
8. Add 2 tablespoons water and spinach to Dutch oven; increase heat to high. Cover and cook 2 minutes or until spinach wilts.
9. Drain in a colander; cool. Squeeze excess liquid from spinach.
10. Add spinach to onions.
11. Heat 4 1/2 cups milk, bay leaf, and thyme in a medium saucepan over medium-high heat. Bring to a boil; remove from heat.
12. Let stand for 10 minutes. Discard bay leaf and thyme. Return pan to medium heat.
13. Combine remaining 1/2 cup milk and flour in a small bowl.
14. Add to pan, stirring with a whisk until blended. Bring to a boil; reduce heat, and simmer for 5 minutes or until thickened, stirring constantly.
15. Remove from heat; stir in remaining 1/2 teaspoon salt, 1 1/4 cups cheese, red pepper, and nutmeg.
16. Spread 1/2 cup milk mixture in bottom of a 13 x 9-inch glass or ceramic baking dish coated with cooking spray. Arrange 3 noodles over milk mixture; top with half of squash mixture, half of spinach mixture, and 3/4 cup milk mixture. Repeat layers, ending with noodles.
17. Spread remaining milk mixture over noodles.
18. Bake at 425 for 30 minutes, and remove from oven.
19. Sprinkle with remaining 1/4 cup cheese.
20. Preheat broiler.
21. Broil 2 minutes or until cheese is melted and lightly browned.
22. Let stand 10 minutes before serving.