Butternut Squash and Sage Lasagna

With our freeze-now, serve-later dishes, you can give your family a comfy meal on even the busiest weeknight. The light, minty flavor of fresh sage pairs beautifully with sweet butternut squash in this complex vegetarian entrée.

Serves: 12

Yields: 2 casseroles

Total Time: 2 hr

Prep Time: 50 min

Cook Time: 1 hr 10 min

Oven Temp: 450

•      2 large onions, each cut in half, then cut crosswise into 1/4-inch slices

•      2 tablespoon(s) olive oil

•      1 1/2 teaspoon(s) salt

•      3/4 teaspoon(s) coarsely ground black pepper

•      2 medium butternut squash, each cut in half and seeded

•      7 cup(s) low-fat (1%) milk

•      1/2 cup(s) cornstarch - use non-GMO cornstarch from a natural foods store or food coop

•      1/4 cup(s) (packed) fresh sage leaves, chopped

•      1/4 teaspoon(s) ground nutmeg

•      2 cup(s) freshly grated Parmesan cheese

•      12  no-boil lasagna noodles, from 8- to 9-ounce package

•      3 package(s) (10-ounce) frozen chopped spinach, thawed and squeezed dry - or fresh spinach, chard or greens

Directions

1.   Preheat oven to 450 degrees F. In large bowl, toss onions with oil, 1/4 teaspoon salt, and 1/4 teaspoon coarsely ground black pepper. Place onions in one 15 1/2" by 10 1/2" jelly-roll pan. Line a second jelly-roll pan with foil; arrange squash, cut sides up. Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon coarsely ground black pepper. Cover pan with squash tightly with aluminum foil. (Do not cover onions.) Roast both pans of vegetables 45 minutes or until squash is tender and onions are browned, stirring onions halfway through cooking. Reset oven control to 375 degrees F.

2.   Meanwhile, in 5-quart saucepot (do not use a smaller pot; milk mixture may boil over), heat 6 cups milk on medium-high just to simmering, stirring occasionally. In small bowl, whisk cornstarch into remaining 1 cup milk. Add cornstarch mixture to simmering milk in pot; heat to a full rolling boil, stirring constantly. (Make sure to scrape bottom of saucepot to prevent scorching.) Boil 1 minute, stirring constantly. Remove from heat; stir in sage, nutmeg, 1 1/2 cups Parmesan, 1 teaspoon salt, and 1/4 teaspoon coarsely ground black pepper.

3.   When vegetables are done, scrape squash into food processor with knife blade attached; discard skins. Add onions to processor; puree until smooth. You should have 4 cups puree.

4.   Into each of two 8" by 8" glass or ceramic baking dishes, spoon 1/2 cup white sauce to cover bottoms. Arrange 2 lasagna noodles over sauce in each casserole. Evenly spread 1 cup squash puree, then 3/4 cup chopped spinach over noodles in each casserole. Top each with 1 cup sauce. Repeat layering one time, starting with noodles. Top each with 2 more noodles. Spread remaining sauce over noodles; sprinkle with remaining Parmesan.

5. Cover one casserole with aluminum foil. Place casserole on cookie sheet (to catch any spills during baking) in oven and bake 30 minutes. Uncover and bake 15 minutes longer or until hot and bubbly. Let stand 10 minutes for easier serving. Meanwhile, prepare second casserole for freezing