Butternut Squash, Carmalized Onion, and Spinach Lasagna

Butternut Squash, Caramelized Onion, and Spinach Lasagna

Ingredients
6 cups (1/2-inch) cubed peeled butternut squash
2 tablespoons extra-virgin olive oil, divided
2 tablespoons chopped fresh sage
12 garlic cloves, unpeeled (about 1 head)
1 teaspoon kosher salt, divided
1/2 teaspoon black pepper
Cooking spray
1 large onion, vertically sliced
2 tablespoons water
2 (9-ounce) packages fresh spinach
5 cups 1% low-fat milk, divided
1 bay leaf
1 thyme sprig
5 tablespoons all-purpose flour (Use corn startch for gluten free)
1 1/2 cups (6 ounces) shredded fontina cheese, divided
3/8 teaspoon ground red pepper
1/4 teaspoon grated whole nutmeg
9 no-boil lasagna noodles (gluten free)

Preparation
1. Preheat oven to 425°.

2. Combine squash, 1 tablespoon oil, sage, garlic, 1/2 teaspoon salt, and black pepper in a large bowl; toss to coat. Arrange squash mixture on a baking sheet coated with cooking spray. Bake at 425° for 30 minutes or until squash is tender. Cool slightly; peel garlic. Place squash and garlic in a bowl; partially mash with a fork.

3. Heat remaining 1 tablespoon oil in a large Dutch oven over medium-high heat. Add onion, and sauté for 4 minutes. Reduce heat to medium-low; continue cooking for 20 minutes or until golden brown, stirring frequently. Place onion in a bowl.

4. Add 2 tablespoons water and spinach to Dutch oven; increase heat to high. Cover and cook 2 minutes or until spinach wilts. Drain in a colander; cool. Squeeze excess liquid from spinach. Add spinach to onions.

5. Heat 4 1/2 cups milk, bay leaf, and thyme in a medium saucepan over medium-high heat. Bring to a boil; remove from heat. Let stand for 10 minutes. Discard bay leaf and thyme. Return pan to medium heat. Combine remaining 1/2 cup milk and flour/cornstartch in a small bowl. 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. Remove from heat; stir in remaining 1/2 teaspoon salt, 1 1/4 cups cheese, red pepper, and nutmeg.

6. Spread 1/2 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 spinach mixture, and 3/4 cup milk mixture. Repeat layers, ending with noodles. Spread remaining milk mixture over noodles. Bake at 425° for 30 minutes, and remove from oven. Sprinkle with remaining 1/4 cup cheese.

7. Preheat broiler.

8. Broil 2 minutes or until cheese is melted and lightly browned. Let stand 10 minutes before serving.

Authentic Italian Red Sauce

This would be good for GF pizza sauce or anything else requiring a spaghetti type sauce.  It is easy and FAST!  I've always used dried basil  (not fresh) and I never add cayenne pepper.

http://www.thesisterscafe.com/2011/09/authentic-italian-red-sauce-winner

Southwest Stuffed Bell Peppers

You will never be the same after you make these.  REALLY GOOD!

http://www.ourbestbites.com/2011/01/southwest-stuffed-bell-peppers/

Crock Pot Refried Beans

I made these with black beans and they were really tasty!

http://www.sixsistersstuff.com/2011/07/slow-cooker-refried-beans-without-refry.html

Stacked Roasted Vegetable Enchiladas

These really are SO good.  I added can of black beans to mine.  I rinsed them really well first and added them in with the veggies while I was layering the tortillas.  The key to making this taste so good is to use your favorite salsa.  If you love the flavor of your salsa, you will love these enchiladas!

http://www.perrysplate.com/2011/03/stacked-roasted-vegetable-enchiladas.html

Curry from Gluten Free Goddess

This makes a LOT so you cold easily half the recipe.  I put a whole can of coconut milk in mine and it really subdued the curry flavor.  When I make it again, I will only add a cup like it says, either that or add more curry!

http://glutenfreegoddess.blogspot.com/2007/07/healing-curry.html