Butternut squash and rosemary lasagna recipe

  1. Preheat oven to 220C/Gas Mark 7.
  2. Cut the skin off the butternut squash, remove the seeds and cut the squash into 1 1/2 cm cubes.
  3. Put into a large ovenproof dish or roasting tin, add the olive oil, garlic, chopped rosemary and a little salt and pepper and toss thoroughly.
  4. Bake for 12-15 minutes or until tender but not too soft.
  5. Reduce oven temperature to 180C/Gas mark 4.
  6. Make the white sauce melt the butter in a saucepan, add the flour and stir well until the flour absorbs the butter.
  7. Add the milk a little at a time over a low heat stirring continuously then bring the mixture to a simmer.
  8. Keeping stirring and cooking until the sauce thickens then cook over a low heat for 5 minutes, stirring occasionally.
  9. Season with salt and pepper.
  10. Add the roasted squash to the white sauce and mix well.
  11. Lightly oil an ovenproof dish (preferably rectangular and approx 24cm x 33cm / 9 x 13 in size) and coat the base with a third of the butternut squash and white sauce mixture.
  12. Sprinkle with some Parmesan.
  13. Place a layer of lasagna sheets on top, then cover with half the remaining sauce mixture.
  14. Sprinkle with Parmesan and cover with another layer of lasagna sheets.
  15. Spoon over the rest of the sauce followed by a top layer of lasagna sheets.
  16. Sprinkle with the remaining Parmesan, cover with foil and bake for 45 minutes.
  17. Remove the foil and bake for another 15 minutes until the lasagna is tender and golden brown and crispy on top.

butternut squash, rosemary, garlic, olive oil, butter, flour, fresh lasagna sheets, handful, salt

Taken from www.lovefood.com/guide/recipes/22685/butternut-squash-and-rosemary-lasagna-recipe (may not work)

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