Roasted Vegetable Lasagna - olive oil

Method

• Preheat oven to 425*F.
• Line a small sheet pan with aluminum foil and lightly brush with additional oil.
• Wrap garlic in additional aluminum foil.
• Put squash halves, cut sides down, and garlic packet in pan.
• Roast in middle of oven until very tender, 40-50 minutes.
• Flip squash over and place pan on a rack to cool.
• Unwrap garlic and let cool.
• 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.
• While the squash is roasting, pulse mushrooms and shallots in a food processor until chopped.
• 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.
• Transfer mixture to a bowl and stir in 2 tablespoons cheese.
• Season with salt and pepper to taste.
• Wipe skillet clean and heat remaining oil over med-high heat.
• Cook spinach in 4 batches about 15 seconds each, then transfer to a bowl.
• Reduce oven to 375.
• Bring broth to a simmer in a small saucepan, remove from heat and whisk remaining cheese and pepper to taste.
• Reserve.
• Lightly grease a nonstick loaf pan (9x5x2 1/2 inches).
• Cut egg roll wraps into 5-inch squares.
• Lay 2 wraps slightly overlapping on bottom of pan.
• 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.
• Top with remaining egg roll wrappers, then top with cheese sauce and remaining spinach.
• Bake in middle of oven for 20 minutes.
• Let cool for 10 minutes before serving.