Butternut Squash & Spinach Lasagne

Ingredients

• 1/4 cup white flour
• 2 large eggs
• 8 oz sharp cheddar cheese
• 7 oz lasagna sheets
• 15 oz part skim milk ricotta cheese
• 2 oz butter
• 2 1/3 cups nonfat milk
• 1/8 tsp ground nutmeg
• 1/8 tsp black pepper
• 1 tsp salt
• 1 lb spinach
• 1 1/2 lbs butternut winter squash

Directions

1. Soak lasagne noodles in hot water.
2. Peel and thinly slice the butternut squash.
3. Melt the butter, stir in the flour and cook for 1-2 minutes. Stir in the milk and continue stirring until the sauce bubbles. Add the salt, pepper and nutmeg.
4. Add grated cheddar, ricotta, beaten eggs and spinach and stir to combine.
5. In a 9x13" pan, layer 3 sheets of lasagna, 1/3 of the squash and 1/3 of the sauce and repeat ending with noodles. Spread any remaining sauce over the top and sprinkle with Parmesan cheese (optional).
6. Bake covered at 400 °F (205 °C) for 45 minutes, remove the foil and bake for an additional 15 minutes.