Roasted Butternut Squash Lasagna

3 lbs. butternut squash, halved & seeded

3 TBsp. olive oil

Preheat oven to 450*F Grease a baking sheet and put

the squash on it to bake... brush with the oil.

Bake 45-50 minutes, until the

squash can be easily pierced with a fork.

Set aside to cool.

 Cook up 9 lasagna noodles!

1 sweet red pepper, cut up

1/2 cup Vidalia onion, cut up

1 tsp. minced garlic

Saute in olive oil then set aside.

1/4 cup butter 

1/3 cup flour

1 quart milk

Melt butter in a large sauce pan. Add flour and mix quickly.

Add the milk slowly and whisk until it thickens.

After it thickens stir in the cooked pepper/onion/garlic.

Add a little salt & black pepper to taste.

Scoop the squash out of the peel, mash

it up in a bowl then add it to the thickened

milk, pepper, onion.

(ooops, I forgot to take a picture!)

 (fresh spinach & 1 1/3 cup Parmesan cheese)

Reduce heat in the oven to 375* F Grease a

9X13 baking dish. Pour 1 Cup of the butternut

squash sauce into the baking dish and place

3 lasagna noodles on top. (You can use either the

No-Cook noodles or the pre-cook ones)

Spread 1/2 of the remaining squash sauce,

top with freshspinach (optional) and

1/2 cup Parmesan cheese.

Place another 3 noodles on top, spread the remaining

squash sauce, more spinach (optional) and 1/2 cup of

Parmesan cheese.

Top with the last 3 noodles and pour

1 cup of non-fat Half & Half (or heavy cream) over the

top of the noodles and then top that with 1/3 cup of

Parmesan cheese!  Cover with aluminum foil.

BAKE in the preheated oven 375*

for 30 minutes then

remove the foil and bake another 15-30 minutes

until the top is bubbly golden brown.

Allow to rest 5-10 minutes

before serving!  ENJOY!