Butternut Squash Lasagne

• 3 pounds butternut squash, peeled, seeded and cut into 1/4 to 1/2-inch-thick slices
• 3 Tbsp. olive oil
• 1/2 tsp. salt
• 1/4 butter
• 6 cloves garlic, minced
• 1/4 cup all-purpose flour
• 1/2 tsp. salt
• 4 cups milk
• 1 Tbsp. snipped fresh rosemary
• 9 no-boil lasagne noodles
• 1 1/3 cups finely shredded parmesan cheese (5.5 oz.)
• 1 cup whipping cream

1. 1. Preheat oven to 425u0b0F. Lightly grease a 5x10x1 inch baking pan. Place squash in the prepared baking pan. Add oil and 1/2 tsp salt; toss gently to coat. Spread in an even layer. Roast, uncovered for 25 to 30 minutes or until squash is tender, stirring once. Reduce oven temperature to 375u0b0F.
2. 2. Meanwhile, for sauce: In a large pan, heat butter over medium heat. Add garlic and saute 1 minute. Stir in flour and 1/2 tsp. salt. Continue to cook and stir until thickened and bubbly. Gradually stir in milk and rosemary.
3. 3. Lightly grease a 3-quart rectangular baking pan. To assemble, spread about 1 cup of the sauce in baking dish. Layer three of the noodles in the dish. Spread evenly with the remaining sauce. Sprinkle with 1/3 cup of the parmesan cheese. Repeat layering noodles, sauce and Parmesan two more times. Pour whipping cream evenly over layers and sprinkle with the remaining 1/3 cup of Parmesan cheese.
4. 4. Cover dish with foil. Bake for 40 minutes. Uncover and bake about 10 minutes more or until edges are lightly browned. Let stand for 10 minutes before serving.
5. Make ahead tip: Prepare as directed. cover unbaked lasagne with foil and chill. About 1 1/4 hour before ready to serve, bake, covered in a 375u0b0F oven for 45 minutes. Uncover and bake for 10-15 minutes more or until bubbly and top in slightly browned. Let stand 10 minutes before serving.

butternut squash, olive oil, salt, butter, garlic, allpurpose, salt, milk, rosemary, boil, parmesan cheese, whipping cream

Taken from www.epicurious.com/recipes/member/views/butternut-squash-lasagne-52601591 (may not work)