Roasted Butternut Squash and Spinach Lasagna
Roasted butternut squash is pureed into a rich and creamy sauce in this vegetarian lasagna layered with spinach and three kinds of cheese.

Set oven to 400 degrees Fahrenheit (200 degrees C).

Butternut squash is tossed in olive oil.

A 9×11-inch baking dish is coated with 1 tablespoon of garlic, ground sage, and seasoned salt.

Butternut squash should be roasted in a preheated oven for about an hour, stirring every 20 minutes, until it is tender.

Oven temperature is decreased to 375 degrees F.

(190 degrees C).

In a sizable saucepan set over medium heat, melt the butter.

Add the garlic and stir for about a minute, until fragrant.

Until a smooth paste forms, whisk in the flour.

Add milk gradually and season with salt and pepper.

8 to 10 minutes later, the sauce should be bubbling and thick.