3 (10-oz) packages frozen chopped spinach, thawed
3 tablespoons butter
1 medium finely chopped onion
3 garlic cloves, minced
1 1/2 teaspoons salt
1 teaspoon black pepper
1/2 teaspoon freshly grated nutmeg
2 T flour
2 cup fat free half and half (or whole milk),a t room temp or slightly
warmed in the microwave
1 c vegetbale stock
2 medium butternut squash, peeled, seeded, and thinly sliced
3/4 c finely grated Parmigiano-Reggiano
9 no-bake lasagne noodles
nonstick spray


..
Thoroughly squeeze thawed frozen spinach in small handfuls to remove
excess moisture, then transfer to a bowl.
Melt butter over moderately low heat, then cook onion and garlic,
stirring, until softened, 3 to 5 minutes. Add flour along with salt,
pepper,& nutmeg, and cook on medium heat 3-4 minutes, stirring
constantly. Add half and half to saucepan and bring to a simmer. Simmer
until thickened. Add 1 1/2 c of sauce to spinach and stir to combine.
Add vegetable broth to remaining sauce and simmer until again
thickened. Stir in 1/4 c parmesan.

Put oven rack in upper third of oven and preheat oven to 400°F. Spray
a 9x13 shallow baking dish.

Layer 3 lasagne noodles n the pan. Cover with 1/3 of spinach mixture,
then 1/3 squash slices. Sprinkle with 2 T paremsan. Repeat layers twice
for a total of 3 layers. Cover with the remaining white sauce. Sprinkle
with the rest of the parmesan,
Cover with foil. Bake until squash is tender and filling is bubbling
about 30 minutes. Remove foil and bake gratin until browned in spots,
10 to 15 minutes

Cook's note: Gratin can be assembled, but not baked, 1 day ahead and
kept, surface covered with parchment or wax paper and then covered with
plastic wrap, chilled. Let stand at room temperature 1 hour before
baking.
Makes 8 to 10 servings.