Roasted Butternut Squash, Rosemary, and Garlic Lasagne
| Yield: | 1 Servings |
| Categories: |
| 3 | lb | Butternut squash; quartered, seeded, peeled, and cut into 1/2-inch dice (about 9 1/2 cups) |
| 3 | tb | Vegetable oil |
| 4 | c | Milk |
| 2 | tb | Dried rosemary; crumbled |
| 1 | tb | Minced garlic |
| 1/2 | Stick unsalted butter; (1/4 cup) | |
| 4 | tb | All-purpose flour |
| 9 | Sheets 7 x 3 1/2-inch dry no-boil lasagne | |
| 1 | Sheets dry no-boil lasagne pasta | |
| 1 1/3 | c | Freshly grated Parmesan (about 5 ounces) |
| 1 | c | Heavy cream |
| 1/2 | ts | Salt |
| Garnish: Fresh rosemary sprigs |
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