Butternut Squash Lasanga

This dish is perfect for fall, it is warm, creamy and colorful.  It is also vegetarian for those veggie heads in your life!  I found this recipe in Pippa Middleton's "Celebrate" book.

For lasagna:

1 large onion, diced

2 1/2 lbs butternut squash, peeled, seeded and sliced into 1/8" thick pieces

1 large bunch of sage leaves, half chopped, half whole-leaf

4 large garlic cloves, chopped

1 lb fresh spinach

1 tsp nutmeg

1 tsp salt

1 tsp pepper

1 lb lasagna noodles

16oz shredded mozzarella

For bechemel sauce:

1 stick unsalted butter

1 cup flour

3 cups whole milk

1 cup Parmesan cheese, grated

Preheat the oven to 400 degrees F.  Drizzle some olive oil into a baking dish and add the onion, butternut squash, chopped sage and garlic then roast in the oven for 15-20 minutes.

To make the bechamel sauce, melt the butter in a medium saucepan, then add the flour until you have a paste and cook for 1-2 minutes.  Slowly add the milk, constantly stirring until it forms a thick sauce. Add the Parmesan and stir until melted.  Remove from heat.

In a separate pan, add the nutmeg, salt, pepper and spinach.  Cook for a couple of minutes until the spinach is wilted.  Squeeze out excess water.

Bring pot of salted water to a boil and cook the lasagna noodles.  Oil the bottom of a lasagna pan and layer noodles, squash mixture, bechemel and a light layer of mozzarella.  Repeat.  On the top of the last layer of noodles, put a good layer of mozzarella and the whole sage leaves.  Bake in oven (at 400 degrees F) for 25 minutes until the mozzarella on top is all bubbly and gooey.