Published: by Absolutely Recipes, in the recipes category.

Butternut Squash Lasagna Recipe.

Ingredients:

1 medium butternut squash (3 pounds), peeled, seeded and cut into 1/2-inch cubes
3 TBSPs canola oil
9 lasagna noodles
3-1/2 cups 2% milk
1/4 cup chopped fresh rosemary
2 TBSPs butter
3 garlic cloves, minced
2 TBSPs all-purpose flour
1 TSP salt
1/4 TSP pepper
8 ounces fontina cheese, thinly sliced
1-1/2 cups grated Parmesan cheese, divided
1/2 cup heavy whipping cream

Recipe Instructions:

Preheat oven to 425 degrees.
Divide squash between 2 greased 15x10x1" baking pans.
Drizzle with oil; toss to coat.
Bake, uncovered, stirring occasionally, until tender, 20-25 minutes.

Meanwhile, cook noodles according to package directions.
In a small saucepan, combine milk and rosemary.
Bring to a boil.
Reduce heat; simmer, uncovered, for 10 minutes.
Strain, reserving milk, and set aside.
Discard rosemary.

In a Dutch oven, heat butter over medium heat.
Add garlic; saute 1 minute.
Stir in flour, salt and pepper until blended.
Gradually add milk.
Bring to a boil.
Cook and stir until slightly thickened, about 2 minutes.
Reserve 1 cup sauce; stir squash into remaining sauce.

Reduce oven setting to 375 degrees.
Drain noodles.
Spread reserved sauce into a greased 13x9" baking dish.
Layer with 3 noodles, half of squash mixture, half of fontina cheese and 1/2 cup Parmesan cheese.
Repeat layers.
Top with remaining noodles.
Beat cream until soft peaks form.
Spread over top.
Sprinkle with remaining Parmesan cheese.

Bake, covered, for 30 minutes.
Uncover; bake until bubbly and golden brown, 10-15 minutes longer.
Let stand for 15 minutes before cutting.

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