Roasted Butternut Squash, Rosemary, and Garlic Lasagne
3 pounds butternut squash -- quartered, seeded, peeled, and cut into 1/2-inch dice (about 9 1/2 cups) 3 tablespoons vegetable oil 4 cups milk 2 tablespoons dried rosemary -- crumbl...
Ingredients
- 3poundbutternut squash -- quartered, seeded,
- 4cupmilk
- 2tablespoondried rosemary -- crumbled
- 1tablespoonminced garlic
- 1/2stickunsalted butter -- (1/4 cup)
- 4tablespoonall-purpose flour
- 97 x 3 1/2-inch sheets dry no-boil lasagne
- 1sheets dry no-boil lasagne pasta
Directions
- 1
3 pounds butternut squash -- quartered, seeded, peeled, and cut into 1/2-inch dice (about 9 1/2 cups) 3 tablespoons vegetable oil 4 cups mil
- 2
and oil 2 large shallow baking pans
- 3
In a large bowl toss squash with oil until coated well and spread in one layer in pans
- 4
Roast squash in oven 10 minutes and season with salt
- 5
Stir squash and roast 10 to 15 minutes more, or until tender and beginning to turn golden
- 6
While squash is roasting, in a saucepan bring milk to a simmer with rosemary
- 7
Heat milk mixture over low heat 10 minutes and pour through a sieve into a large pitcher or measuring cup
- 8
In a large heavy saucepan cook garlic in butter over moderately low heat, stirring until softened