Butternut Squash Lasagna with Onion and Broccoli

Directions

1. 1
   Preheat oven to 425°.
2. 2
   Combine squash, 1 tablespoon oil, sage, garlic, ½ teaspoon salt, and black pepper in a large bowl; toss to coat. Arrange squash mixture on a baking sheet coated with cooking spray.
3. 3
   Bake at 425° for 30 minutes or until squash is tender. Cool slightly; peel garlic.
4. 4
   Place squash and garlic in a bowl; partially mash with a fork.
5. 5
   Heat remaining 1 tablespoon oil in a large Dutch oven over medium-high heat.
6. 6
   Add onion, and sauté for 4 minutes. Reduce heat to medium-low; continue cooking for 10 minutes, add tomatoes and cook for another 5 minutes, stirring frequently.
7. 7
   Place onion, tomato and cooked broccoli in a bowl.
8. 8
   Heat 4½ cups milk, and bay leaf in a medium saucepan over medium-high heat. Bring to a boil; remove from heat.
9. 9
   Let stand for 10 minutes. Discard bay leaf. Return pan to medium heat.
10. 10
    Combine remaining ½ cup milk and flour in a small bowl.
11. 11
    Add to pan, stirring with a whisk until blended. Bring to a boil; reduce heat, and simmer for 5 minutes or until thickened, stirring constantly.
12. 12
    Remove from heat; stir in remaining ½ teaspoon salt, 1¼ cups cheese, red pepper, and nutmeg.
13. 13
    Spread ½ cup milk mixture in bottom of a 13 x 9-inch glass or ceramic baking dish coated with cooking spray. Arrange 3 noodles over milk mixture; top with half of squash mixture, half of broccoli mixture, and ¾ cup milk mixture. Repeat layers, ending with noodles.
14. 14
    Spread remaining milk mixture over noodles.
15. 15
    Bake at 425° for 30 minutes, and remove from oven.
16. 16
    Sprinkle with remaining ¼ cup cheese.Preheat broiler.Broil 2 minutes or until cheese is melted and lightly browned.
17. 17
    Let stand 10 minutes before serving.