Butternut Squash And Spinach Lasagna

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A nice fall harvest lasagna

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Steps

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Vegetable filling: heat the oil in a big nonstick skillet over medium heat.

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Add in leeks , sage , and garlic.

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Stir / saute 5 minutes.

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Add in squash , wine , and water.

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Cover and cook for 20 minutes or until the squash is tender , stirring occasionally.

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Stir in teaspoon pepper and the spinach.

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Filling: in a big saucepan over med-high heat , melt the butter.

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Add in the flour , and whisk the mixture until combined.

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Cook for 3 minutes to brown the flour , continuing to whisk.

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Gradually add the milk to the flour mixture , whisking continuously to prevent lumps.

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Decrease heat to medium , and cook until thick , about 10 minutes , stirring constantly.

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Remove pan from heat.

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Add in cream cheese , nutmeg , and pepper , stirring with a whisk.

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Combine the mozzarella and provolone cheese.

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Set aside.

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To assemble: preheat oven to 400.

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Oil the sides and bottom of a 13 x 9 inch baking dish.

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Spread cup sauce on the bottom.

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Arrange noodles over the sauce , and top with 2 cups of vegeta.

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Ingredients

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olive oil, leeks, fresh sage, garlic cloves, butternut squash, dry white wine, water, black pepper, frozen chopped spinach, unsalted butter, all-purpose flour, milk, cream cheese, ground nutmeg, mozzarella cheese, provolone cheese, cooked lasagna noodles, sage sprig