Rosemary Butternut Squash Lasagna

Name: Rosemary Butternut Squash Lasagna
Prep time: 30 min
Cook time: 50 min
Total time: 1 min
Ingredients: 9 uncooked whole grain lasagna noodles; 1 medium butternut squash (about 3 pounds), peeled and cut crosswise into 1/4-inch slices; 2 tablespoons olive oil; 1 teaspoon salt, divided; 6 tablespoons all-purpose flour; 4 cups fat-free milk; 6 garlic cloves, minced; 1 tablespoon minced fresh rosemary; 1-1/3 cups shredded Parmesan cheese

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Prep Time: 30 minutes

Cook Time: 50 minutes

Total: 1 hours, 20 minutes

Servings: 8

Cost: $4.21 /serving

Author : Taste of Home

Ingredients

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9 uncooked whole grain lasagna noodles1 medium butternut squash (about 3 pounds), peeled and cut crosswise into 1/4-inch slices2 tablespoons olive oil1 teaspoon salt, divided6 tablespoons all-purpose flour4 cups fat-free milk6 garlic cloves, minced1 tablespoon minced fresh rosemary1-1/3 cups shredded Parmesan cheese

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Instructions

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Preheat oven to 425°. Cook noodles according to package directions; drain., In a large bowl, combine squash, oil and 1/2 teaspoon salt; toss to coat. Transfer to a 15x10x1-in. baking pan coated with cooking spray. Bake 10-15 minutes or until tender; remove from oven. Reduce heat to 375°., Place flour and remaining salt in a large saucepan; gradually whisk in milk. Bring to a boil, stirring constantly. Cook and stir 1-2 minutes or until thickened. Stir in garlic and rosemary., Spread 1 cup sauce into a 13x9-in. baking dish coated with cooking spray. Layer with three noodles, 1/3 cup cheese, a third of the squash and 1 cup sauce. Repeat layers twice. Sprinkle with remaining cheese., Cover and bake 40 minutes. Uncover; bake 10 minutes or until bubbly and top is lightly browned. Let stand 10 minutes before serving.