Butternut Squash, Spinach & Caramelized Onion Lasagna
Ingredients
- 4 lasagna noodles boiled according to package instructions
- 1 small butternut squash peeled and sliced about 1/4-inch thick
- 1 small onion peeled and sliced
- 1 Tbl. olive oil
- sea salt
- freshly cracked pepper
- 1/2 tsp. dried thyme
- 1/2 tsp. Mrs. Dash garlic & herb seasoning
- 1/2 cup chopped pecans
- 1 box frozen chopped spinach thawed
- 1/2 cup shredded Parmesan cheese
For the cream sauce...
- 1 Tbl. butter
- 1 Tbl. flour
- 1 cup milk
- 2 Laughing Cow Garlic & Herb wedges
- 1/4 cup shredded Parmesan cheese
- sea salt
- freshly cracked pepper
- pinch cayenne
Instructions
- Preheat oven to 400 degrees.
- Toss sliced butternut squash and onions in olive oil, salt, pepper, thyme, and Mrs. Dash. Spread in a single layer on a shallow baking sheet. Roast for 20 minutes, stirring after 10 minutes. Sprinkle with chopped pecans for the last 5 minutes of cooking time.
- Meanwhile, cook Lasagna noodles according to package instructions. Drain, run under cool water and reserve.
- Squeeze thawed spinach in paper towels to remove all liquid.
For the cream sauce...
- Melt butter in a medium sauce pan over medium-low heat, dust in flour and stir until bubbly. Slowly whisk in milk and allow to come up to a low boil. Remove from heat. Add in Laughing Cow wedges, 1/4 cup shredded Parmesan cheese, and seasoning. Stir until well blended.
To assemble...
- Coat a 1.5 quart small baking dish with cooking spray. Cover the bottom with a little cream sauce. Add a layer of lasagna noodles, spinach, butternut squash, caramelized onion, and toasted pecans. Top with a layer of creamed sauce and a sprinkle of cheese. Repeat.
- Bake at 350 for 30 minutes or until golden brown. Let stand 5 minutes before slicing.