Anyone who knows me knows how much I love vegetables.  This lasagna is packed with vegetables and made with a milk based béchamel sauce instead of a heavy cream/butter type sauce. I topped my lasagna with pesto, but it tastes great as is too.

Ingredients:

½ butternut squash sliced in 1/3 inch thick half moons

4 cups baby spinach

¼ cup basil

¼ cup parsley

5-6 no boil lasagna noodles

3 cloves garlic chopped

1 onion diced

4 cups low fat milk

¼ cup cornstarch

2 cups part skim mozzarella

1 cup shredded parmesan

Directions:

1. Preheat the oven to 400 degrees.  Spray a large baking sheet with olive oil spray. Spread squash out on the baking sheet in a single layer.  Spray with olive oil spray.  Sprinkle with salt.  Roast for 20 minutes.
2. Add onion and garlic to a nonstick pan and spray with olive oil spray.  Cook on medium low heat for 10 minutes stirring often.
3. Add spinach, parsley, and basil to a food processor to chop.
4. Stir ½ cup milk and cornstarch in a bowl until smooth.  Heat the remaining 3 ½ cups milk in a large saucepan until bubbling.  (Note this mixture expands as it heats!)
5. Stir in the cornstarch mixture and bring to a boil.
6. Simmer for 5 minutes to allow it to thicken. Stir in the onion and spinach mixture.  Cook until spinach wilts. Remove from the heat.
7. Spread a layer of sauce in the base of a 8×8 pan.
8. Cut noodles to cover the base of the pan.  Arrange a layer of squash on top of the noodles.
9. Top with 1/3 of the mozzarella cheese.
10. Spoon 1 cup spinach mixture over the cheese.
11. Repeat with another layer of noodles, squash, mozzarella, and sauce.
12. Top with remaining noodles and sauce. Sprinkle ½ of the remaining mozzarella and parmesan on top.
13. Cover with aluminum foil.
14. Bake for 30 minutes.  (If baking after refrigerating bake for 40-45 minutes)
15. Remove aluminum foil and add the remaining mozzarella and parmesan cheese.
16. Bake for 15 more minutes.
17. Broil on high for 2-3 minutes.
18. Let sit for 5 minutes before slicing.
19. Enjoy!