Roasted Butternut Squash and Garlic Lasagna

Ingredients

• 3 pounds butternut squash , halved and seeded
• 3 tablespoons vegetable oil
• 0.5 teaspoons salt
• 0.25 cups unsalted butter
• 2 tablespoons minced garlic
• 0.25 cups all-purpose flour
• 1 quart milk
• salt and ground black pepper to taste
• 1 cup heavy cream
• 9 no-cook lasagna noodles
• 1.33 cups finely grated Parmesan cheese

Instructions

1. 1

   Preheat the oven to 450 degrees F (230 degrees C). Grease a baking sheet.

2. 2

   Brush butternut squash halves with vegetable oil and season with salt.

3. 3

   Roast in the preheated oven until golden and easily pierced with a knife, 45 to 50 minutes. Cool for 15 to 20 minutes, then scoop flesh into a bowl. Set aside.

4. 4

   Heat butter in a large skillet over medium-low heat. Cook and stir garlic in hot butter until softened. Stir in flour and cook for 3 minutes. Whisk in milk until smooth. Bring to a simmer and cook, whisking occasionally until thickened, about 10 minutes. Stir in butternut squash flesh and season with salt and pepper. Butternut sauce can be made 3 days ahead and refrigerated.

5. 5

   Reduce the oven temperature to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.

6. 6

   Beat heavy cream in a large glass or metal mixing bowl until foamy. Gradually season with salt, continuing to beat until medium peaks form. Lift the beater or whisk straight up: the tip of the peak should curl over slightly. Set aside.

7. 7

   Pour 1 cup butternut sauce into the prepared baking dish and place 3 lasagna noodles on top in a single layer. Spread 1/2 of remaining sauce over noodles and sprinkle with 1/2 cup Parmesan cheese. Cover with another layer of noodles, spread remaining sauce on top, and sprinkle with 1/2 cup Parmesan cheese. Place final layer of noodles on top. Spread whipped cream over noodles, making sure pasta is completely covered. Sprinkle with remaining 1/3 cup Parmesan cheese. Cover the baking dish tightly with aluminum foil.

8. 8

   Bake for 30 minutes. Remove the foil and continue baking until the top is bubbly and golden brown, about 10 minutes. Allow to rest for 5 minutes before serving.