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  Natural Biblical Health

Squash and Spinach Lasagna                                                                                                                    

Squash and Spinach Lasagna           

Total Time: 1 hr 40 min 
Yield:8 servings

Ingredients
9 whole wheat lasagna noodles
1 tablespoon extra-virgin olive oil
3 cloves garlic, finely chopped
1 large onion, finely chopped
Unrefined sea salt salt and freshly ground black pepper
4 cups whole milk
1/4 cup cornstarch
Two 5-ounce packages baby spinach
1/2 cup fresh flat-leaf parsley leaves, finely chopped, plus more, for garnish
1/4 teaspoon freshly grated nutmeg
1 butternut squash (about 2 1/2 pounds), peeled, seeded, halved lengthwise and cut into 1/4-inch-thick half-moons
2 cups shredded  mozzarella

Method
Preheat the oven to 400 degrees F. Soak the lasagna noodles in warm water.

Heat the oil in a large skillet over medium heat. Add the garlic, onions and salt and pepper. Cook, stirring occasionally, until the vegetables are tender and browned, about 10 minutes. If the mixture becomes too dry, add a tablespoon or two of water.

Meanwhile, stir together 1/2 cup of the milk and the cornstarch in a small bowl until smooth. Heat the remaining 3 1/2 cups milk in a large saucepan until bubbling. Stir the cornstarch mixture into the milk and bring to a boil. Simmer, stirring, until the milk thickens to the consistency of a thin batter, about 5 minutes. Stir in the onion mixture, spinach, parsley and nutmeg, and cook until the spinach wilts. Season with salt and pepper. Remove from the heat.

Drain the noodles. Spread 1 cup of the spinach mixture over the bottom of a 13- by 9- by 2-inch glass or ceramic baking dish. Arrange 3 lasagna noodles over the spinach. Arrange half of the squash over the noodles, overlapping slightly, and sprinkle with one-third of the mozzarella. Spoon 1 cup spinach mixture over the cheese, and top with 3 noodles, the remaining squash and another third of the mozzarella. Top with 1 cup spinach mixture, followed by the last 3 noodles and the remaining 1 cup spinach mixture. Cover tightly with foil; reserve the remaining mozzarella.

Bake for 40 minutes. Uncover and sprinkle the remaining mozzarella over the top. Bake until bubbling and the squash is tender, about 15 minutes. Let stand at least 10 minutes before serving.

Cook's Note: For freezing and reheating, allow the lasagna to cool completely. Divide into 8 even portions and store in a freezer-safe resealable plastic bag or container. 

Adapted From Food Network Kitchens

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Read the GENESIS Disclaimer.
Disclaimer: I, (Teresa Biggins) am not a Medical Doctor, and cannot prescribe, cure or diagnose. 
     Many of these articles have not been written by me. They have been copied , usually word for word from Web sites, periodicals, books and fliers with full credits given. 
      ALL information on any page not intended for prescribing, diagnosing, or curing  any ailment you may have. These articles may not be misconstrued as medical advise or  instruction. Readers who fail to consult with with appropriate health professionals assume the risk of any injury.
Teresa Biggins ND                    Text847-736-3030          teresabiggins@gmail.com
  • Home
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