Butternut Squash Lasagna

*Modified from a wonderful Better Homes & Gardens Ultimate Italian magazine

Ingredients:
1 butternut squash
3 tbsp olive oil
1/2 tsp salt
1/4 cup butter
6 garlic cloves (minced)
1/4 cup whole wheat flour
1/2 tsp salt
4 cups milk
2 fresh rosemary sprigs
6-9 no-boil lasagna noodles
1 cup Parmesan or Pecorino Romano/Parmesan Blend

Directions:
Peel, cut squash in half, seed and cut the squash into slices
*Alternative: I had 2/3 of a boiled, then frozen squash left that I had used different recipe. I used it to make this last night and it worked perfectly and also requires less roasting time.

Preheat oven to 425 degrees
Toss squash slices in 3 tbsp olive oil and 1/2 tsp salt and place in baking pan
Roast in oven 25 min

When the squash has 5 min left, start the sauce:
Heat butter in saucepan over med heat
Add garlic and stir for 1 min
Stir in flour and 1/2 tsp salt
Stir in milk 1/4 cup at a time and cook until thickened and bubbly
Remove squash from oven and reduce oven temp to 375 degrees
Add snipped rosemary and squash slices to the saucepan

Grease a baking dish (same one used for roasting squash can be used)
Spread 1 cup of sauce
Layer with lasagna noodles, 1 cup of sauce and 1/3 cup Parmesan
Repeat noodles, sauce and Parmesan until out of sauce
Your last layer should be Parmesan cheese

Cover loosely with foil and bake for 40 min
Uncover and bake for 10-15 min until top is lightly browned
Let stand for 5-10 min, then serve and enjoy!