roasted butternut squash lasagne;
3 pounds butternut squash quartered, seeded, peeled and cut into half inch dice.
3 tbl vegetable oil
4 cup milk
2 tbl dried rosemary crumbled
1 tbl minced garlic, or more should you be interested in extra servings of such
half stick unsalted butter
4 tbl ap flour
9- 7x3 sheets dry no-boil lasagna pasta
1 1/3 cup fresh grated parmesan, about 5 oz
one cup heavy cream
1/2 tsp salt

preheat oven to 450 and oil two large shallow baking pans.
toss squash with oil until well coated and spread in pans. roast squash in oven ten min and season with salt. stir squash and roast ten or more minutes until tender and beginning to brown.
while squash is roasting bring milk to simmer with rosemary. heat over low heat for ten minutes and strain out rosemary.
in another pan sautee garlic in butter until soft and beginning to brown, add flour and cook resulting roux while stirring about three minutes.
remove roux from heat and whip in milk until smooth, return to heat stirring occasionally for about ten minutes or till obviously thicker. stir in squash, s&p.
reduce oven temp to 375 and butter baking dish 13x9x2.
pour 1 cup sauce into dish but it won't completely cover bottom of pan.
cover pan bottom with three lasagna sheets. spread half of remaining sauce over pasta and sprinkle with 1/2 cup parmesan. layer till sauce is gone ending with pasta.
beat cream with salt until its to stiff peak stage and spread evenly over the top of the pasta. sprinkle remaining parmesan over cream.
cover dish tight with foil, tenting a bit to keep foil from touching food and bake thirty minutes.
remove foil and bake ten more minutes to brown.
let stand for five after removal from oven.