purlewe | cross posting this everywhere...

Just in case you didn't see it on PF and you have been waiting for me to post the recipe.

Roasted Butternut Squash, Rosemary, and Garlic Lasagna
(adapted from gourmet or bon appetite mumble month ’99)

• 3 lbs butternut squash (9 ½ C)- ¼’d seeded, peeled + diced
• 3 T veg oil
• 4 C milk
• 2 T dried rosemary, crumbled (I used 2 sprigs of fresh)
• 1 T minced garlic
• ¼ C unsalted butter
• 4 T flour
• 9 pieces dry no-boil lasagna noodles
• 1 1/3 C grated parmesan
• 1 C heavy cream
• ½ t salt

1. preheat oven to 400° and oil a shallow baking pan or cookie sheet
2. toss squash with veg oil and roast for 10 mins, season with salt, roast for 10-15 mins more, or until golden brown and tender.
3. bring milk to simmer with rosemary, heat for 10 mins then sieve out rosemary
4. in large, heavy saucepan w/ low heat cook garlic and butter until soft. Stir in flour for roux for 3 mins, remove from heat and whisk in milk mixture until smooth, return to heat and simmer. Whisk occasionally for 10 mins more until thick. Remove from heat, stir in squash. Season to taste. (at this point you can set the mixture aside for later in the fridge. Good for up to 1 day)
5. reduce heat of oven to 375°, butter 13x9x2 pan. Pour 1 C sauce into dish (won’t cover bottom of pan completely) cover with 3 lasagna sheets. Spread mixture over lasagna w/ ½ C parmesan. Repeat, ending with pasta.
6. beat cream until it forms soft peaks and spread evenly on top until completely covered. Sprinkle 1/3 C parmesan over cream. Cover dish with foil tent. Bake 30 mins. Remove foil and bake another 10 mins or until top is golden and bubbly. Let stand 5 mins. Garnish with rosemary.