1. Preheat the oven to 400°F (200°C).
2. Trim the ends of the squash and cut the squash in half at the point where the narrow neck transitions into the bulbous bottom. With the flat surface on the cutting board, carefully cut the skin off in thin strips from top to bottom. Cut each piece of squash in half lengthwise, scoop out the seeds, and then cut crosswise into ¼-inch (5 mm) slices. Arrange on a baking sheet and using your hands, toss with the olive oil. Roast, stirring and flipping periodically, for 20 to 30 minutes, until tender and slightly caramelized. Let stand until cool enough to handle.
3. Turn the oven down to 375°F (190°C). Lightly grease a 9 × 13-inch (23 × 33 cm) baking dish.
4. Bring a large pot of salted water to a boil. Add the lasagna noodlesand cook until soft and pliable but not limp. Drain and rinse under cold running water, then separate the noodles or spread them out on a baking sheet or cutting board so they don’t stick together.
5. If using fresh spinach, blanch or steam it until tender (see page 10 ). If using frozen spinach, cook it in the microwave, cooking at 2 minute intervals on medium heat, stirring at each interval with a fork. Continue to cook until thawed, then drain and, once cool enough to handle, squeeze out as much liquid as possible. Finely chop the spinach.
6. Melt the butter in a medium saucepan over medium-low heat. When the foaming subsides, sprinkle the flour over the butter, whisking constantly to evenly distribute the flour, and continue to cook, still whisking constantly, until this mixture is a shade darker and smells nutty, 1 to 2 minutes. Gradually add the milk, whisking constantly to break up any lumps. Bring to a boil, then lower the heat and simmer until the mixture thickens, 6 to 8 minutes. Remove from the heat and stir in the spinach, salt, and cayenne.
7. To assemble the lasagna, spread about ½ cup (120 ml) of the 3 cooked lasagna noodles over the sauce, followed by about 1 cup (240 ml) of spinach sauce, half of the butternut squash, half of the mozzarella, and 1 cup (210 g) of the beans, distributing each component evenly. Place 3 more lasagna noodles on top of the beans, followed by another 1 cup (240 ml) of the spinach sauce, then layer on the remaining squash, cheese, and beans. Top with a final layer of noodles. Spread any remaining spinach sauce on top, then sprinkle the Parmesan cheese evenly over the top. Cover with foil and bake for 30 minutes. Remove the foil and continue baking for another 10 to 15 minutes, until bubbling at the edges and browned on top. Let rest for at least 15 minutes to set up slightly before serving.
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|Serving Size: 1 Serving (239g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 47 (31%)|
|Amt Per Serving||% DV|
|Total Fat 5.3g||7 %|
|Saturated Fat 2.9g||14 %|
|Monounsaturated Fat 1.2g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 32.1mg||10 %|
|Sodium 82.9mg||3 %|
|Potassium 375.8mg||10 %|
|Total Carbohydrate 22.1g||6 %|
|Dietary Fiber 1.4g||6 %|
|Sugars, other 20.6g|
|Protein 5.5g||8 %|
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Calories per serving: 154
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