Butternut Squash Lasagna A Little Wife
3 lbs butternut squash, halved
3 Tbs vegetable oil
1/2 tsp salt
1/4 c unsalted butter
2 Tbs minced garlic
1/4 c flour
2 c heavy cream
2 c milk (whole is preferred, but anything would work)
9 no-cook lasagna noodles
1 1/3 c Parmesan cheese
Preheat oven to 450 degrees F. Brush squash with oil and sprinkle with salt.
Scoop flesh into a bowl and set aside.
Heat butter in sauce pan. Stir in garlic. Stir in flour and cook 3 minutes. It will look pretty lumpy, like this:
Whisk in the milk and cream until smooth.
Bring to a simmer for 10 minutes. Stir in squash.
Reduce oven temperature to 370 degrees F. Pour 1 cup squash mixture into a greased 9x13 pan.
Layer as follows: 3 noodles, squash, Parmesan cheese, noodles, squash, cheese, noodles, cheese.
Once again, I'm a little too slow with taking pictures....