Rosemary Butternut Squash Lasagna

• 9 uncooked whole grain lasagna noodles
• 1 medium butternut squash (about 3 pounds), peeled and cut crosswise into 1/4-inch slices
• 2 tablespoons olive oil
• 1 teaspoon salt, divided
• 6 tablespoons all-purpose flour
• 4 cups fat-free milk
• 6 garlic cloves, minced
• 1 tablespoon minced fresh rosemary
• 1-1/3 cups shredded Parmesan cheese

1. Preheat oven to 425u0b0. Cook noodles according to package directions; drain.
2. In a large bowl, combine squash, oil and 1/2 teaspoon salt; toss to coat. Transfer to a 15x10x1-in. baking pan coated with cooking spray. Bake 10-15 minutes or until tender; remove from oven. Reduce heat to 375u0b0.
3. Place flour and remaining salt in a large saucepan; gradually whisk in milk. Bring to a boil, stirring constantly. Cook and stir 1-2 minutes or until thickened. Stir in garlic and rosemary.
4. Spread 1 cup sauce into a 13x9-in. baking dish coated with cooking spray. Layer with three noodles, 1/3 cup cheese, a third of the squash and 1 cup sauce. Repeat layers twice. Sprinkle with remaining cheese.
5. Cover and bake 40 minutes. Uncover; bake 10 minutes or until bubbly and top is lightly browned. Let stand 10 minutes before serving.

grain lasagna noodles, butternut squash, olive oil, salt, allpurpose, milk, garlic, fresh rosemary, parmesan cheese

Taken from www.tasteofhome.com/recipes/rosemary-butternut-squash-lasagna/ (may not work)