3 lb butternut squash, ends cut off and halved
3 tsp Olive Oil
¼ cup Butter
6 cloves Garlic,minced
¼ cup Flour
4 cup Milk
1 tsp Snipped Fresh Rosemary (I use about 4 tablespoons)
9 No-boil Lasagna Noodles
1⅓ cup Shredded Parmesan Cheese
1 cup Whipping Cream
Preheat oven to 425. Lightly grease a baking sheet. Rub squash with oil and sprinkle with salt. Roast cut side down until you can easily pierce the back of the squash with a fork. Reduce oven to 375. Set aside and cool. When you can work with it, scoop the squash out from the peel.
In a large saucepan,heat butter over medium heat. Add garlic; cook and stir for 1 minute. Stir in flour and gradually stir in milk. Cool and stir until thickened and bubbly. This will probably take 15-20 minutes, so be patient. Stir in squash and rosemary.
Lightly grease a 13 x 9-inch baking dish or 3 qt. casserole. Spread about 1 c. of the sauce in the baking dish. Layer 3 of the noodles in dish. Spread with 1/3 of the Parmesan cheese. Repeat layering noodles,sauce, and Parmesan cheese 2 more times. Pour whipping cream evenly over layers in dish. Sprinkle with remaining 1/3 c. Parmesan cheese.
Cover with foil. Bake for 40 minutes. Uncover and bake about 10 minutes more until edges are bubbly and top is lightly browned. Let stand for 10 minutes before serving.