Roasted Vegetable Lasagna

Total Time: 1 hr 45 mins Preparation Time: 45 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 2 tablespoons olive oil, plus additional oil for brushing
• 6 large garlic cloves, unpeeled
• 2 3/4 lbs butternut squash, halved lengthwise and seeded
• 10 ounces mushrooms, quartered
• 3 shallots, finely chopped
• 2 teaspoons fresh thyme leaves
• 4 tablespoons low-fat goat cheese
• 2 (5 ounce) bags baby spinach, coarse stems removed
• 1/4 cup chicken broth or 1/4 cup vegetable broth
• 8 egg roll wraps

Recipe

• 1 preheat oven to 425*f.
• 2 line a small sheet pan with aluminum foil and lightly brush with additional oil.
• 3 wrap garlic in additional aluminum foil.
• 4 put squash halves, cut sides down, and garlic packet in pan.
• 5 roast in middle of oven until very tender, 40-50 minutes.
• 6 flip squash over and place pan on a rack to cool.
• 7 unwrap garlic and let cool.
• 8 scoop flesh from squash to measure 2-1/4 cups and squeeze garlic from skin into a bowl. mash with salt and pepper to taste until almost smooth.
• 9 while the squash is roasting, pulse mushrooms and shallots in a food processor until chopped.
• 10 heat 1 tablespoon oil in a large nonstick skillet over med-high heat until hot and cook mushroom mixture with thyme, stirring until the mushroom liquid evaporates and vegetables brown, about 5 minutes.
• 11 transfer mixture to a bowl and stir in 2 tablespoons cheese. season with salt and pepper to taste.
• 12 wipe skillet clean and heat remaining oil over med-high heat.
• 13 cook spinach in 4 batches about 15 seconds each, then transfer to a bowl.
• 14 reduce oven to 375°.
• 15 bring broth to a simmer in a small saucepan, remove from heat and whisk remaining cheese and pepper to taste. reserve.
• 16 lightly grease a nonstick loaf pan (9x5x2 1/2 inches).
• 17 cut egg roll wraps into 5-inch squares.
• 18 lay 2 wraps slightly overlapping on bottom of pan.
• 19 drain off any liquid from squash mixture or spinach. spread 1/3 squash mixture, then 1/3 mushroom mixture, and sprinkle with 1/4 spinach. repeat, layering 2 more times.
• 20 top with remaining egg roll wrappers, then top with cheese sauce and remaining spinach.
• 21 bake in middle of oven for 20 minutes. let cool for 10 minutes before serving.