Butternut Squash Lasagna

PREP: 45 minutes BAKE: 50 minutes STAND: 10 minutes OVEN: 425°F/375°F MAKES 8 to 10 servings

1 3-pound butternut squash

3 tablespoons olive oil

1⁄2 teaspoon salt

1⁄4 cup butter

1 tablespoon minced garlic (6 cloves)

1⁄4 cup all-purpose flour

1⁄2 teaspoon salt

4 cups milk

1 tablespoon snipped fresh rosemary

9 no-boil lasagna noodles

11⁄3 cups finely shredded Parmesan cheese

1 cup whipping cream

1 Preheat oven to 425°F. Lightly grease a 15x10x1-inch baking pan; set aside. Halve squash lengthwise; seed and peel squash. Cut crosswise into 1⁄4 – to 1⁄2 -inch slices. Place squash in the prepared baking pan. Add oil and 1⁄2 teaspoon salt; toss gently to coat. Spread in an even layer. Bake, uncovered, for 25 to 30 minutes or until squash is tender, stirring once halfway through baking. Remove from oven. Reduce oven temperature to 375°F.

2 Meanwhile, for sauce, in a large saucepan heat butter over medium heat. Add garlic and cook and stir for 1 minute. Stir in flour and 1⁄2 teaspoon salt. Gradually stir in milk. Cook and stir until thickened and bubbly. Stir in squash and rosemary.

3 Lightly grease a 3-quart rectangular baking dish. Spread about 1 cup of the sauce in the bottom of the prepared baking dish. Layer one-third of the lasagna noodles in dish. Spread with one-third of the remaining sauce; sprinkle with 1⁄3 cup of the Parmesan cheese. Repeat layers twice. Pour whipping cream evenly over layers in dish. Sprinkle with the remaining 1⁄3 cup Parmesan cheese.

4 Bake, covered, for 40 minutes. Bake, uncovered, about 10 minutes more or until edges are bubbly and top is lightly brown. Let stand for 10 minutes before serving.

PER SERVING: 525 cal., 29 g total fat (15 g sat. fat), 76 mg chol., 628 mg sodium, 53 g carb., 4 g fiber, 17 g pro.

Make-Ahead Directions: Prepare as directed through Step 3. Cover with foil and chill for 2 to 24 hours. To serve, bake, covered, in a 375°F oven for 45 minutes. Bake, uncovered, for 10 to 15 minutes more or until edges are bubbly and top is light brown. Let stand for 10 minutes before serving.