Ingredients
12 fresh lasagna noodles
2 lb butternut squash
1/2 lb spinach
1 onion
16 oz can chopped tomatoes
1/2 - 1 cup 1% milk
1/2 c flour
2 Tb unsalted butter
cayenne and/or a chile pepper
Preparation
Quarter the squash, scoop out the seeds, and slice squash meat thinly (very easy in a food processor) along with the onion. toss both in olive oil with the spinach leaves and spread on a baking pan. bake at 400 for 15-20 minutes -turning once to avoid burning.
White sauce: Melt the butter in a saucepan, add flour. Combine to create a paste, then add milk (stirring constantly) until you have a sauce the consistency of creamy yogurt.
Red sauce: Quickly heat the chopped tomatoes over medium heat and add spices to taste (about 1 tsp cayenne recommended, along with 1 dried chile’s worth of pepper seeds).
Spread 1/4 of red sauce on bottom of lasagna pan. Top with three lasagna noodles, placed horizontally. Then spread 1/4 of the white sauce even across noddles. Top with 1/3 of roasted vegetbles. Repeat, adding red sauce on top of the veggies, etc.
After the fourth layer of noodles, spread with remaining white sauce and then broil for a few minutes until the top just begins to brown.
Cover dish with foil (tented so that the alfredo sauce doesn’t come off) and bake another 30 minutes at 350.
