Butternut Squash and Spinach Lasagna

2 tsp. oil
1-1/2 cups thinly sliced red onion
1-1/2 Tbsp. sliced garlic
6 oz. baby spinach
¾ cup plain Greek yogurt
1/3 cup milk
3 oz. provolone cheese, torn into pieces
1-1/2 Tbsp. flour
1 tsp. kosher salt
2 large eggs
1 – 20 oz. butternut squash
1 cup ricotta cheese
1-1/2 oz. Gruyere cheese, grated

Yield: 1 - 8x8 glass baking dish.

Preheat oven to 350.

Heat oil in a large skillet over medium heat, add onion and garlic; sauté for 4 minutes.  Add spinach and sauté until wilted; remove from heat.

Place yogurt, milk, and provolone in a blend, blend for 20 seconds.  Add flour, salt and eggs; blend 1 minute.

Peel the neck of the squash.  Cut the neck from the bulb; and slice the neck into 24 long slices 1/8 inch thick.  Place squash slices in the baking dish, cover with plastic wrap and microwave for 4 minutes or until almost tender.

Remove the squash from the baking dish.  Coat the dish with cooking spray; spread ½ cup of the yogurt mixture in the bottom of the pan.

Shingle 1/3 of the squash over the yogurt mixture.  Top with 1/3 of the ricotta, 1/3 of the spinach mixture, and 1/3 of the remaining yogurt mixture.  Repeat twice ending with the yogurt mixture.

Sprinkle lasagna with Gruyere.  Cover dish with foil and bake for 60 minutes.  Remove foil and broil until lightly browned.  Let rest for at least 10 minutes before serving.

Notes:
A double recipe will fit in a 9x13 pan.
You could certainly add some cooked italian sausage.