• 3 lb butternut squash, seeded and chopped
• 3 tbsp olive oil
• 1/4 cup(s) butter, with salt
• 4 clove(s) garlic, minced
• 1/4 cup(s) flour
• 4 cup(s) milk
• 1 tbsp rosemary (fresh), finely chopped
• 1 box lasagna noodles (no boil)
• 1 1/3 parmesan cheese, shredded
• 1 cup(s) heavy whipping cream
|  | 1. Roast squash: Peel, seed and cut squash into 1/4 to 1/2 inch thick slices. Toss with 3 Tbsp oil and season with a little salt. Place on backing pan and roast for 25 - 30 minutes at 425 degrees, stirring once, until tender. Remove and reduce oven temp to 375 degrees.
2. Make sauce: Heat butter in sauce pan over medium. Add garlic then flour and stir in milk. Cook and stir until bubbly. Stir in roasted squash and rosemary (lightly smashing squash).
3. Assemble lasagna, spread 1/4 cup of sauce in bottom of greased lasagna dish. Cover with noodles. Top with 1/3 of remaining sauce. Sprinkle with some parmesan. Repeat noodles, sauce and cheese then noodles, sauce and cheese. Pour heavy cream over top. Sprinkle with remaining parmesan.
4. Cover with foil and bake for 40 minutes. Uncover and bake for 10 more minutes, until brown and bubbly. Let stand for 10 minutes. |
