Butternut Squash Lasagna

Ingredients:

• 3 pound butternut squash, peeled, seeded, and chopped into 1-inch cubes

• 2 tablespoons olive oil

• salt and freshly ground black pepper, to taste

• 4 tablespoons butter

• 4 cloves garlic

• ¼ cup all-purpose flour

• 3 cups milk

• salt and freshly ground black pepper, to taste

• 1 tablespoon freshly chopped rosemary leaves

• 1 teaspoon chili powder

• 1 cup shredded Parmesan cheese

• 9 ounces no-boil lasagna noodles

• 1 cup heavy whipping cream

Directions:
Preheat oven to 400ºF. Lightly grease a baking sheet and set aside.

Combine chopped squash, olive oil, salt, and pepper in a mixing bowl and toss to coat. Spread the squash in a single layer on the prepared baking sheet. Roast the squash in the oven for 40 minutes, stirring once or twice, until soft. Afterward, remove the squash from the oven and reduce the oven temperature to 375ºF.

In the meantime, heat butter in a large saucepan over medium heat. Add garlic and cook until fragrant, about 20 seconds. Then, whisk in the flour. Slowly add milk and season with salt and pepper. Cook and stir frequently until thickened and bubbly, about 8 to 10 minutes. Stir butternut squash, rosemary, and chili powder into the prepared sauce.

Butter a 3-quart casserole dish. Spoon 1/2 cup of the sauce on the bottom of the prepared baking dish. Layer on three to four of the no-bake noodles. Top that with 1/3 of the remaining sauce, and sprinkle on 1/3 of the parmesan cheese. Repeat, layering the noodles, sauce, and cheese two more times.

Pour whipping cream over the entire dish and sprinkle the top with the remaining parmesan cheese.

Cover the dish with foil. Bake for 35 to 40 minutes, or until bubbly. Uncover and continue to bake for 10 more minutes, or until the top is lightly browned. Let stand 15 minutes before cutting and serving.