Ingredients

2 tablespoons oil, divided

1 1/2 lbs white mushrooms, sliced

2 teaspoons minced garlic

3 tablespoons extra-virgin olive oil

1/4 cup all-purpose flour

2 each ( 12 oz.) cans low-fat evaporated milk

1/2 teaspoon sea salt

1/4 teaspoon ground nutmeg

1/4 teaspoon freshly ground black pepper

1 ( 12 oz.) pkg butternut squash, frozen, thawed and drained of any excess water

1 1/4 cups Reduced Sodium Concentrate chicken broth

2 ( 10 oz.) pkg Frozen spinach, thawed and water pressed out

1 large sweet onion, halved and thinly sliced

16 each no-boil lasagne noodles (sheets)

1/2 lb baby Swiss cheese, grated (about 2 cups), divided

1 ( 12 oz.) pkg Chicken sausage, sliced

2/3 cup shredded Parmesan cheese

Preparation

  1. Saute mushrooms and garlic until mushrooms begin to brown and all the liquid has been cooked off (12+ min).
  2. Prepare the sauce. Heat olive oil in a separate large saucepan over medium heat. Sprinkle in flour and stir to combine. Cook, stirring frequently, until mixture begins to turn a very light tan, about 3 min.
  3. Slowly whisk in evaporated milk, salt, nutmeg, and pepper. Stirring frequently, bring to a simmer. Once mixture simmers, turn off heat; it should be thickened enough to coat the back of a spoon.
  4. Set aside 1 1/3 cups of sauce. Whisk squash and chicken broth into the remaining sauce.
  5. In a medium bowl, stir together the spinach and 1/3 cup of the reserved white sauce.
  6. Transfer cooked mushrooms to another bowl and stir in another 1/3 cup white sauce.
  7. Add remaining 1 T oil to the pan used for the mushrooms. Reduce heat to medium and lightly brown onion.
  8. Assemble the lasagna. Pour remaining 2/3 cup white sauce into the prepared baking pan and spread it over the bottom. Lay 4 lasagna sheets in the pan and top with the entire spinach mixture, then 1 cup of the Swiss cheese and 1 cup of the squash sauce.
  9. Top with 4 more sheets, then all the sausage, all the onion, 1 cup squash sauce, and 1/3 cup of the Parmesan.
  10. Top with 4 more sheets, all the mushrooms, remaining 1 cup Swiss, and 1 cup squash sauce.
  11. Top with 4 remaining sheets. Spread remaining squash sauce over pasta and sprinkle remaining 1/3 cup Parmesan.
  12. Cover with oiled sheet of foil. Bake, for 30 min. Remove foil and bake until bubbly and beginning to brown (20 min).
  13. Let rest for 10 and serve.