Roasted Butternut Squash, Rosemary, and Garlic Lasagna
3 pounds squash, diced
1/4 cup butter
4 tablespoons flour
4 cups milk
2 tablespoons rosemary
1 head raosted garlic
1. Layer diced squash in a shallow baking pan, roast for 10 minutes at 450 degrees; then mash roasted squash.
2. In a heavy saucepan, combine butter, flour, milk, and rosemary. Stir in roasted garlic, simmer for another 10 minutes; then add mashed squash.
3. Pour sauce into baking dish, and cover with 3 lasagna noodles. Spread remaining sauce over pasta, and assemble another layer. Cover with foil, and bake for 30 minutes at 375 degrees.