- 5 oven-ready lasagna noodles
- ½ butternut squash peeled, seeded and cut into ¼ inch thick pieces
- 1 medium zucchini sliced into ¼ inch thick pieces.
- 5 tablespoons olive oil
- ½ large yellow onion chopped
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 2 cloves garlic finely chopped
- 3 cups whole milk
- ¼ cup cornstarch
- 1 5 oz package baby spinach
- ½ cup fresh parsley finely chopped
- 1 cup shredded mozzarella cheese
Preheat the oven to 400 degrees F. Soak the lasagna noodles in warm water. Place butternut and zucchini on a baking sheet and drizzle with 4 tablespoons olive oil. Roast the vegetables in the oven for 10-15 minutes, turning once. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the onions, salt, and pepper and cook until the onions are tender about 10 minutes. Add the garlic and remove from heat. Stir ½ cup milk and the cornstarch together until smooth. Heat the remaining 2 ½ cups milk in a large saucepan until bubbling. Stir the cornstarch mixture into the milk and bring to a boil, stirring constantly. When the milk thickens to a thin batter consistency stir in the onion mixture, spinach, and parsley. Remove from heat.
Drain the noodles and spread 1 cup of the milk mixture on the bottom of an 8 x 8 baking dish. Trim the lasagna noodles to fit in the dish and put 3 noodles on the mixture. Arrange half of the squash on the noodles overlapping if necessary. Sprinkle ⅓ cup mozzarella cheese. Spread 1 cup of the milk mixture over the cheese. Top with the remaining 2 noodles and trimmed pieces. Then the remaining squash and ⅓ cup mozzarella cheese. Put the remaining milk mixture on top. Cover with foil and bake for 40 minutes. Uncover and put remaining mozzarella cheese on top and bake for another 10 minutes. Let stand for 10 minutes before serving.
Tomorrow: October is National Chili Month. Tomorrow’s recipe will be chili.