This is an unusual lasagna but you will really, really like it. It can be frozen and then thawed in the fridge and microwaved. This dish is loaded with nutrients.
1 onion in half and then in 1/4 inch slices
1 tbls. olive oil
salt and pepper to taste
2 packages of frozen butternut squash (pureed) or 1 fresh squash cooked and pureed
3 1/2 cups lowfat milk
1/4 cup cornstarch
1/8 cup packed fresh sage leaves chopped (you could use dried, less of course)
1/4 tsp. ground nutmeg
1 c grated parmesan cheese (3 oz.)
6-9 gluten free (or regular) lasagna noodles (no boil type or cooked but firm)
1 package (10 oz) chopped frozen spinach (or use fresh), thawed and squeezed dry
Preheat the oven to 450 degrees F. Toss the onion slices with oil, salt and pepper and place on baking sheet. Roast 45 minutes or until browned (you could also carmelize these on top of the stove instead). Turn oven down to 375. In a 5 quart saucepan, heat 2 1/2 cups of milk on medium high just to simmering. Whisk cornstarch into remaining 1/2 c milk and then add it to the pot. Heat to a full rolling boil stirring constantly. Boil one minute, remove from heat. Stir in the sage, nutmeg, 3/4 cup parmesan, salt and pepper. Puree the onions in a blender or food processor and stir into the squash. In an 8 x 8 inch baking dish, spoon in 1/2 cup of white sauce to cover the bottom. Arrange 2-3 lasagna noodles over sauce and evenly spread 1/2 cup squash/onion puree, then 1/3 of the spinach, then 1/2 cup sauce. Repeat layering one time starting with noodles. Spead the remaining sauce over the noodles and sprinkle with remaining cheese. Cover with foil and bake on a baking disy for 30 minutes. Uncoer and cook 15 more until bubbly. Let stand for 10 minutes for easier serving.