Butternut squash Lasagna by laura Rege

Ingredients
Kosher salt
8 oz. lasagna noodles
extra-virgin olive oil, for drizzling
4 tablespoons butter
2 cloves garlic, finely chopped
3 tablespoons all purpose flour
3 cups whole milk
3/4 teaspoon freshly chopped thyme
large pinch freshly grated nutmeg
1/2 cup finely grated Parmesan
Freshly ground black pepper
2 (10 oz)  bags of frozen spinach, thawed and squeezed dry
1 small butternut squash (about 1 pound), peeled, seeded, and cut into 1/4 inch thick slices
8 ounces shredded mozzarella cheese

Directions

1. Preheat oven to 375. In a large pot of salted boiling water, cook pasta according to package directions until al dente.  Drain and drizzle with a bit of olive oil to prevent noodles from sticking together.

2. Meanwhile, in a medium saucepan over medium-high heat, melt butter.  Add garlic and cook, stirring, until fragrant, about 1 minute.  Add flour and cook, stirring, 1 minute.

3. Slowly add milk, while whisking constantly.  Bring to a boil.  Add thyme and nutmeg and reduce heat to medium, cook, stirring constantly, until sauce is thickened, about 6-8 minutes. Whisk in Parmesan, season with salt and pepper and remove from heat.

4. In an 8x8 dish, spread a thin layer, about 1/2 cup, of while sauce in the bottom of the dish.  Add a single layer of lasagna noodles followed by a layer of squash.  Season with salt and pepper and top with half the spinach, a third of the mozzarella, and about 3/4 cup while sauce.  Repeat layers one time. Top with remaining noodles and spread remaining bechamel and cheese over top.

5. Cover with foil and bake for 30 minute, then increase temperature to 400 and bake uncovered until squash is tender and lasagna is golden on top, about 25 minutes.