Roasted Squash and Caramelized Onion Lasagna

Earlier this year we had a guest lecturer at the medical school who proposed that  if we strictly adhere to our daily caloric intake every day of the year, we could come to holidays and special occasions and enjoy those special foods without a significant consequence. After giving it some thought this idea makes a lot of sense, because those 100-200 calories extra 360 days of the year adds up quickly when compared to the 1000-2000 extra calories 5 days a year. So here's a recipe perfect for those special occasions, with a few healthy conventions to help ease the guilt a little.

The key to this recipe is taking the time to make a homemade bechamel sauce and to caramelize your onions. I love caramelized onions on pizzas, in egg bakes, and especially in this recipe. Caramelizing turns onions from a pungent, sharp flavor that makes your eyes water into something sweet and delicate, the way onions were meant to be enjoyed. The downside to caramelizing is it takes patience and time, which is another reason why this is a special occasion recipe. Allrecipes.com has a great photo tutorial on caramelizing onions that is useful if you have never done this before, or you can peruse my caramelized onion photos in this post. Just be patient and stir often, and letting them develop a deep golden brown color which could take a good 30-40 minutes. The same rules apply to making a homemade bechamel, it's easy but it takes a little time. Your patience will be rewarded with culinary glory!

The original recipe for this came from food writer Claire Thomas's blog, The Kitchy Kitchen. Even though I'm selling this as a special occasion recipe, I did modify the original recipe to make it healthier. I reduced the amount of oil used to roast the squash, decreased the amount of cheese, used whole wheat noodles, swapped fat free ricotta, and used lowfat milk to make the bechamel. Even with all those changes, this lighter version isn't missing any richness or flavor. Just those few changes brings this dish down to 350 calories and 14 grams of fat per serving, which is a significant improvement over the original version with whole milk and triple the cheese. This recipe also freezes and reheats well, making delectable leftovers. Clear a little time in your schedule and treat yourself with this recipe. Enjoy!

Roasted Squash and Caramelized Onion Lasagna, Serves 12
1 butternut squash, cut into 1/2" dice
3 yellow onions, cut into 1/2" dice
9 oz baby spinach
1 1/2-2 T. olive oil
1 tsp garlic, minced

Sauteed onions.

1 tsp. salt
1/2 tsp red pepper flake
Pepper
8oz fresh mozzarella, sliced into small pieces
12 oz fat free ricotta
1/4 cup Parmesan cheese
12 whole wheat lasagna noodles
1 batch Bechamel Sauce

Caramelized onions, this is what
you're aiming for.

Preheat oven to 400 degrees. Arrange squash onto a baking sheet and drizzle 1/2 T. olive oil over the top, toss to coat well. Top with a pinch of salt. Bake for 25-35 minutes stirring every 10 minutes until tender and slightly browned. Set aside.

Heat 1/2 T. olive oil in a large skillet over medium-low heat. Add onions and a pinch of salt, and gently saute until the onions develop a deep golden brown color, about 20-30 minutes. You may add up to 1/2 T. additional oil if necessary to prevent sticking. If onions are not achieving desired caramelization, add a pinch of sugar during the last 5 minutes of cooking to help them along. Remove from pan and set aside.

Layer noodles, veggies, mozzarella,
ricotta and bechamel.

Add remaining 1/2 T. oil to pan and return to medium-low heat. Add spinach, remaining pinch of salt, a little pepper, and red pepper flake to pan and saute until very wilted and tender, about 5 minutes. If the spinach will not fit in the pan at one time, you can also saute it in batches, just divide seasonings and oil accordingly.

Meanwhile bring a large kettle of water to a boil. Add noodles and cook until al dente. Rinse well with cold water and set aside.

After three layers are assembled, pour
remaining bechamel on top and
sprinkle with Parmesan before baking.

To assemble: pour 1/4 cup of the bechamel into a greased 9x13 inch pan, spread evenly to coat. Add a layer of three lasagna noodles. Top with 1/3 of the squash, onions, and spinach. Arrange 1/3 of the mozzarella across the layer (a little goes a long way). Add small spoonfuls of ricotta between the mozzarella. Drizzle 1/2 cup of bechamel over the layer. Repeat two more times. Top with final layer of noodles, pour all remaining bechamel over the top, and sprinkle with parmesan cheese. Bake at 375 degrees for 30 minutes until bubbly, then turn on broiler for remaining 5 minutes to brown the top. Let sit for 15 minutes before slicing and serving.