ROASTED BUTTERNUT SQUASH, ROSEMARY, & GARLIC LASAGNA

ROASTED BUTTERNUT SQUASH, ROSEMARY, & GARLIC LASAGNA image

Categories Bake Vegetarian Kid-Friendly Dinner Casserole/Gratin Squash

Yield 8 people

Number Of Ingredients 12

Ingredients

8 1/4 cups cubed peeled butternut squash (about 3
lbs.)
4 cups fat free milk, divided
2 tablespoons dried rosemary
1/4 cup all purpose flour
1 tablespoon butter
1 tablespoon minced garlic
1 1/2 teaspoons salt, divided
1/2 teaspoon freshly ground black pepper
1 (8 ounce) package precooked lasagna noodles
3/4 cup (3 ouncses) grated fresh Parmigiano Reggiano divided
1/2 cup whipped cream

Steps:

Preheat oven 450 degrees 1. Arrange butternut squash cubes in a single layer on a large roasting pan coated with cooking spray. Coat squash cooking spray. Bake at 450 for 25 minutes or until squash is just tender, stirring once. Set aside. 2. Lower oven temperature to 350. 3. Combine 31/2 cups milk and roasemary in a 1 quart glass measuring cup, and microwave on high 5 minutes or until mixture begins to boil. Let stand 10 minutes. Strain milk through a fine sieve into a bowl, discard rosemary. 4. Lightly spoon flour into a dry measuring cup; level with a knife. combine flour and remaining 1/2 cup milk, stirring flour mixture with a whisk until well blended to form a slurry. 5. Melt butter in a large saucepan over medium heat. Add garlic; cook 1 minute or until tender, stirring constantly. Stir in steeped milk, and increase heat to medium high. Gradually add slurry to pan, stirring constantly wit ha whisk. Cook 15 minutes or until thick, stirring frequently. Remove from heat; stir in 3/4 teaspoon salt and pepper. Combine milk mixture and squash, tossing gently. 6. Spread 1 1/2 cups squash mixture into the bottom of an 11 x 7 inch baking dish coated with cooking spray. Arrange 3 noodles over squash mixture and 1/4 cup of cheese. Repeat layers once with 3 noodles, 2 cups squash, and 1/4 cup of cheese. Top with noodles. 7. Beat whipping cream and remaining 3/4 teaspoon salt with mixer at high speed until soft peaks form. Spread the whipping cream mixture over noodles; sprinkle with remaining 1/4 cup cheese. Cover with foil coated with cooking spray. Bake at 350 for 30 minutes. Uncover and bake and additional 15 minutes or until golden brown. Let stand 10 minutes.