Ingredients
9 uncooked whole grain lasagna noodles1 medium butternut squash (about 3 pounds), peeled and cut crosswise into 1/4-inch slices2 tablespoons olive oil1 teaspoon salt, divided6 tablespoons all-purpose flour4 cups fat-free milk6 garlic cloves, minced1 tablespoon minced fresh rosemary1-1/3 cups shredded Parmesan cheese
Preparation
Preheat oven to 425°. Cook noodles according to package directions; drain.
In a large bowl, combine squash, oil and 1/2 teaspoon salt; toss to coat. Transfer to a 15x10x1-in. baking pan coated with cooking spray. Bake 10-15 minutes or until tender; remove from oven. Reduce heat to 375°.
Place flour and remaining salt in a large saucepan; gradually whisk in milk. Bring to a boil, stirring constantly. Cook and stir 1-2 minutes or until thickened. Stir in garlic and rosemary.
Spread 1 cup sauce into a 13x9-in. baking dish coated with cooking spray. Layer with three noodles, 1/3 cup cheese, a third of the squash and 1 cup sauce. Repeat layers twice. Sprinkle with remaining cheese.
Cover and bake 40 minutes. Uncover; bake 10 minutes or until bubbly and top is lightly browned. Let stand 10 minutes before serving.
