Spinach and Butternut Squash Lasagna

Ingredients

• 4 ounces asiago cheese shredded
• 18 ounce baby spinach fresh
• 1 tablespoon balsamic vinegar 
• 0.5 teaspoon pepper black divided freshly ground
• 2 tablespoons butter 
• 8 cups butternut squash cubed peeled () ( 2 1/4 pounds)
• 9  lasagna noodles cooked uncooked (8 ounces noodles)
• 0.3 teaspoon pepper red crushed
• 1 ounce flour all-purpose
• 4  garlic cloves minced
• 3 cups milk 2% reduced-fat
• 4 teaspoons olive oil divided
• 4 ounces parmigiano-reggiano cheese fresh grated
• 1.3 teaspoons salt divided
• 0.3 cup shallots minced
• 1 teaspoon or dried fresh chopped

Equipment

• bowl
• frying pan
• sauce pan
• oven
• knife
• whisk
• plastic wrap
• baking pan
• measuring cup
• dutch oven

Directions

1. Cook milk in a small, heavy saucepan over medium-high heat to 180 or until tiny bubbles form around edge (do not boil).
2. Remove from heat; keep warm.
3. Lightly spoon flour into a dry measuring cup; level with a knife. Melt butter in a medium nonstick saucepan over medium heat.
4. 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.
5. 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.
6. Remove from heat. Cover surface of milk mixture with plastic wrap; set aside.
7. Preheat oven to 42
8. Place squash in a large bowl.
9. Add vinegar; toss to coat.
10. Add 1 tablespoon oil; toss to coat. Arrange squash in a single layer on a jelly-roll pan coated with cooking spray.
11. Sprinkle with 1/2 teaspoon salt, remaining 1/4 teaspoon black pepper, and thyme.
12. Bake at 425 for 30 minutes, stirring after 15 minutes.
13. Combine remaining 1 teaspoon oil, red pepper, and garlic in a Dutch oven over medium heat; cook 2 minutes, stirring constantly.
14. Add spinach, 1 bag at a time; cook until wilted, stirring frequently.
15. Add remaining 1/4 teaspoon salt; cook until liquid evaporates, stirring frequently.
16. Reduce oven temperature to 35
17. 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.
18. Sprinkle with the remaining 1/2 cup Parmigiano-Reggiano.
19. Bake at 350 for 30 minutes or until bubbly.
20. Let stand 15 minutes before serving.