- 3 pounds butternut squash -- quartered, seeded,
1/2-inch dice (about 9 1/2 cups)
3 tablespoons vegetable oil
4 cups milk
2 tablespoons dried rosemary -- crumbled
1 tablespoon minced garlic
1/2 stick unsalted butter -- (1/4 cup)
4 tablespoons all-purpose flour
9 7 x 3 1/2-inch sheets dry no-boil lasagne
1 sheets dry no-boil lasagne pasta
1 1/3 cups freshly grated Parmesan (about 5 ounces)
1 cup heavy cream
1/2 teaspoon salt
Garnish: Fresh rosemary sprigs
450 degrees F. and oil
2 large shallow baking pans.
10 minutes and season with salt. Stir squash and roast
10 to 15 minutes more, or until tender and beginning to turn golden.
While squash is roasting, in a saucepan bring milk to a simmer with rosemary. Heat milk mixture over low heat 10 minutes and pour through a sieve into a large pitcher or measuring cup.
3 minutes. Remove pan from heat and whisk in milk mixture in a stream until smooth. Return pan to heat and simmer sauce, whisking occasionally, about 10 minutes, or until thick. Stir in squash and salt and pepper to taste. Sauce may be made
3 days ahead and chilled, its surface covered with plastic wrap.
375 degrees F. and butter a baking dish,
13 x 9 x 2 inches.
1 cup sauce into baking dish (sauce will not cover bottom completely) and cover with
3 lasagne sheets, making sure they do not touch each other. Spread half of remaining sauce over pasta and sprinkle with
1/2 cup Parmesan. Make one more layer in same manner, beginning and ending with pasta.
1/3 cup Parmesan over cream. Cover dish tightly with foil, tenting slightly to prevent foil from touching top layer, and bake in middle of oven
30 minutes. Remove foil and bake lasagne
10 minutes more, or until top is bubbling and golden. Let lasagne stand 5 minutes.
Garnish each serving with rosemary.