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| Ingredients | |
| 3 lbs | butternut squash, quartered, seeded, peeled and cut into 1/2-inch cubes |
| 3 Tbs | olive oil |
| 4 cups | milk |
| 2 Tbs | dried rosemary, crumbled |
| 1 Tbs | minced garlic |
| 1/2 stick | unsalted butter |
| 1/4 cup | all purpose flour |
| nine sheets | 7 x 3 1/2 inch no-boil lasagne |
| 1 1/3 cups | Parmesan (about 5 ounces) |
| 1 cup | heavy Cream |
| 1/2 tsp | salt |
| several spigs | fresh rosemary to garnish |
Preheat oven to 450°F.
In a large bowl toss squash with oil until well coated and spread in one layer on baking sheet. Roast squash 10 minutes and season with salt. Roast squash another 10 minutes or until tender and beginning to turn golden.
While squash is roasting, combine milk and dried rosemary in a saucepan and bring it to a simmer. Cook milk mixture over low heat for 10 minutes and pour through a sieve into large heatproof 1-quart pitcher or measuring cup.
In a large heavy saucepan cook garlic in butter over moderately low heat, stirring until softened. Stir in flour and cook roux, stirring 3 minutes. Remove pan from heat and add milk mixture in a stream. (Alternately, if you don't have a 1-quart heat resistant container, pour in small amounts of milk/rosemary mixture straining as you go. Incoporate 1/2 of liquid and whisk, then combine remainging liquid.) Simmer sauce, whisking occaisionally, 10 minutes, or until thickened. Stir in squash and salt and pepper to taste. Sauce may be made 3 days ahead and chilled, its surface covered with plastic wrap.
Reduce oven temperature to 375°F and butter a 13 x 9 x 2 inch baking dish.
Pour 1 cup sauce into baking dish (sauce will not cover bottom completely) and cover with 3 lasagne sheets, making sure they do not touch. Spread half of remaining sauce over pasta and sprinkle with 1/2 cup Parmesan. Make 1 more layer in the same manner with 3 sheets of pasta, remaining sauce, and 1/2 cup Parmesan. Place remaining 3 sheets of pasta on top.
In a mixing bowl beat cream and salt with an electric mixer until it hold soft peaks. speard cream mixture evenly over lasagne, making sure pasta is completely covered. Sprinkle remaining 1/3 cup Parmesan over cream. Cover dish tighly with foil, tenting slighly to prevent foil from touching top of lasagne. Bake in the middle of oven for 30 minutes. Remove foil and bake lasagne 10-15 minutes more, or until bubbling and golden. Let lasagne stand 5 minutes before serving.
Garnish each serving with a rosemary sprig.
Serves 6-9 people
Based on a recipe from "Gourmet Parties"
