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1
Preheat the oven to 400 degrees F. Soak the lasagna noodles in warm water.
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2
Heat the oil in a large skillet over medium heat.
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3
Add the garlic, onions and salt and pepper.
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4
Cook, stirring occasionally, until the vegetables are tender and browned, about 10 minutes.
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5
If the mixture becomes too dry, add a tablespoon or two of water.
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6
Meanwhile, stir together 1/2 cup of the milk and the cornstarch in a small bowl until smooth.
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7
Heat the remaining 3 1/2 cups milk in a large saucepan until bubbling.
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8
Stir the cornstarch mixture into the milk and bring to a boil.
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9
Simmer, stirring, until the milk thickens to the consistency of a thin batter, about 5 minutes.
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10
Stir in the onion mixture, spinach, parsley and nutmeg, and cook until the spinach wilts.
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11
Season with salt and pepper.
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12
Remove from the heat.
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13
Drain the noodles.
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14
Spread 1 cup of the spinach mixture over the bottom of a 13- by 9- by 2-inch glass or ceramic baking dish.
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15
Arrange 3 lasagna noodles over the spinach.
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16
Arrange half of the squash over the noodles, overlapping slightly, and sprinkle with one-third of the mozzarella.
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17
Spoon 1 cup spinach mixture over the cheese, and top with 3 noodles, the remaining squash and another third of the mozzarella.
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18
Top with 1 cup spinach mixture, followed by the last 3 noodles and the remaining 1 cup spinach mixture.
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19
Cover tightly with foil; reserve the remaining mozzarella.
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20
Bake for 40 minutes.
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21
Uncover and sprinkle the remaining mozzarella over the top.
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22
Bake until bubbling and the squash is tender, about 15 minutes.
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23
Let stand at least 10 minutes before serving.
