Roasted Butternut Squash Lasagna - Mom

       Roasted Butternut Squash Lasagna  (Glennis Hutchinson)

Taken from Cooking Light Magazine ---- Makes 2    9X 13 pans

Preheat oven to 450 degrees

24 cups  (1/2 inch) cubed, peeled, butternut squash   (about 9 lbs.)

Cooking spray 3 Tablespoons butter

12 Cups fat-free milk, divided 3 Tablespoons minced garlic

6 Tablespoons dried rosemary 4 ½ tsp. salt divided

¾ cup all purpose flour 1 ½ tsp. freshly ground pepper

1 1/2  8-oz pkg. precooked lasagna noodles 

4 cups (3 oz.) grated fresh Parmigiano-Reggiano cheese, divided

1 ½ cups whipping cream (can use more)

To cut prep time, prick the squash with a fork, microwave on high for 45-60 seconds before peeling.

Arrange butternut squash in a single layer in a large roasting pan coated with cooking spray.  Coat squash with cooking spray.  Bake for 25 minutes until squash is tender, stirring once.  Set aside

Lower oven temperature to 350

Combine 10 ½ cups milk with rosemary and microwave until mixture begins to boil.  Let stand 10 minutes.  Strain through a fine sieve into a bowl.  Discard Rosemary.

Combine flour and remaining 1 ½ cups milk.  Whip with wire whisk to make a slurry.

Melt butter in a large saucepan.  Add garlic.  Cook one minute or until tender, stirring constantly.  Stir in steeped milk.  Gradually add slurry, stirring constantly.  Cook 15 minutes or until thick.  Remove from heat: stir in 2 ¼ teaspoon salt and pepper.  Combine white sauce and squash, tossing gently.

Coat bottom of two 9 X 13 pans with cooking spray.  Then layer as follows; squash, noodles, squash, cheese, noodles, squash, cheese, noodles

Whip cream with 2 ¼ tsp. salt at high speed until soft peaks form.  Spread the whipped cream mixture over the noodles.  Sprinkle with remaining cheese.

Cover with foil coated with cooking spray.

Bake at 350 for 30 minutes.  Uncover and bake an additional 15 minutes or until golden.  Let stand 10 minutes.  Yields 24 servings      Freezes well.  So make one to eat, one to freeze