Butternut Squash, Caramelized Onion, and Spinach Lasagna
INGREDIENTS
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6 cups (1/2-inch) cubed peeled butternut squash
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2 tablespoons extra-virgin olive oil, divided
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2 tablespoons chopped fresh sage
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12 garlic cloves, unpeeled (about 1 head)
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1 teaspoon kosher salt, divided
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1/2 teaspoon black pepper
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12 garlic cloves, unpeeled (about 1 head)
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Cooking spray
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1 large onion, vertically sliced
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2 tablespoons water
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2 (9-ounce) packages fresh spinach
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5 cups 1% low-fat milk, divided
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1 bay leaf
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1 thyme sprig
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5 tablespoons all-purpose flour
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1 1/2 cups (6 ounces) shredded fontina cheese, divided
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3/8 teaspoon ground red pepper
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1/4 teaspoon grated whole nutmeg
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9 no-boil lasagna noodles
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