Perfect comfort food for the fall!  Rich and very flavorful!  You won’t even miss the meat in this one!

Recipe

1 (4 lb.) butternut squash, peeled and cubed (1/2-inch)

3 tablespoons olive oil

1/2 teaspoon coarse sea salt

1/4 cup butter

1 tablespoon minced garlic (about 6 cloves)

1/4 cup all-purpose flour

1/2 teaspoon coarse sea salt

4 cups milk

1 tablespoon fresh rosemary, chopped

1 package lasagna noodles

1 cup mozzarella cheese, shredded

1/2 cup Parmesan cheese, shredded

1 cup heavy cream

Preheat the oven to 425 degrees.  Grease a 9×13 baking dish, set aside.  Place cut squash on a rimmed baking sheet.  Coat with olive oil and sea salt.  Bake, uncovered for 25-30 minutes rotating pan in the middle.  Once squash is roasted well, take out of the oven and reduce the temperature to 375 degrees.

While the squash is baking cook the lasagna noodles according to package until El dente, then strain and set aside.  In a large saucepan heat butter and garlic over medium heat for 1 minute.  Stir in flour and 1/2 teaspoon salt.  Gradually stir in milk.  Cook until thick and bubbly.  Stir in squash and rosemary.

Spread 1 cup of the sauce in the bottom of the 9×13 baking dish.  Layer noodles then more sauce.  Sprinkle mozzarella cheese and repeat until finished.  Top with Parmesan cheese and drizzle 1 cup cream over the top.

Bake covered for 40 minutes.  Uncover and bake for an additional 10 minutes until bubbly and lightly browned.