Spinach And Butternut Squash Lasagna

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Oxmoor House


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3 cups 2% reduced-fat milk

1 1/10 ounces all-purpose flour (about 1/4 cup)

2 tablespoons butter

1/3 cup minced shallots

3/4 teaspoon salt, divided

1/2 teaspoon freshly ground black pepper, divided

5 1/2 cups (3/4-inch) cubed peeled butternut squash (about 2 1/2 pounds)

1 tablespoon balsamic vinegar

4 teaspoons olive oil, divided

Cooking spray

1 teaspoon chopped fresh thyme

4 garlic cloves, minced

3 (6-ounce) packages fresh baby spinach

9 cooked lasagna noodles

1 cup (4 ounces) shredded Asiago cheese

1 cup (4 ounces) grated fresh Parmigiano-Reggiano cheese

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