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From: zeke@intergate.bc.ca (Barbara Gibson)
Newsgroups: rec.food.recipes
Subject: Butternut Squash Lasagne
Followup-To: poster
Date: 9 Nov 1998 01:43:24 -0600
Organization: Taronga Park BBS
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ROASTED BUTTERNUT SQUASH, ROSEMARY AND GARLIC LASAGNE

3 pounds  (1.5 kg) butternut squash
3 tablespoons (45 mL) vegetable  oil
Salt
4 cups (1 L) milk 2 % milk
2 tablespoons (30 mL)dried rosemary, crumbled
1/4 cup (50 mL) unsalted butter
1 tablespoon (15 mL) finely chopped garlic
1/4 cup (50mL) all-purpose flour
Freshly ground pepper
12 oven-ready (no-boiling required) lasagna noodles, about
1  1/3 cups (325 mL) freshly grated parmesan cheese 
(about 3 oz. or 90 g)
1 cup (250mL) whipping cream
Fresh rosemary sprigs for garnish, optional

Grease 2 (13x9-inch or 33x23-inch) shallow baking pans.

Quarter squash and scrape out seeds and fibers.  Peel and cut flesh
into 1/2 inch ((1-cm) cubes (about 9 cups or 2.25 L).  In a large
bowl, toss squash with oil until well coated; spread in one layer
in pans.  Bake at 450*F (230 C) for 10 minutes. Sprinkle each pan
of squash with 1/8 teaspoon (0.5mL) salt and stir. Continue baking
for an additional 8 to 10 minutes or until tender.

While squash is roasting, put milk and rosemary in a large saucepan;
bring to a simmer.  Cook milk mixture over low heat for 10 minutes;
pour through sieve into large heatproof 4-cup (1 L) measuring cup.

In a large heavy saucepan, heat butter over medium-low heat. Add
garlic and saute for about 5 minutes or until tender, stirring
frequently.  Stir in flour and cook for 3 minutes, stirring
constantly. Remove pan from heat and add milk mixture in a stream,
whisking constantly.  Return saucepan to heat and bring to simmer;
cook for 10 minutes or until thickened, whisking frequently. Remove
from heat and stir in squash. Stir in 1/2 teaspoon (2 mL) salt and
1/4 teaspoon (1 mL) pepper.

Reduce oven temperature to 375*F (190*C)

Pour 1 cup (250 mL) sauce into a greased  (13x9-inch or 33x23cm)
baking dish (sauce will not cover bottom completely; cover with 4
lasagna noodles, cutting to fit. (There will be about 1/2-inch or
1 cm) space between noodles and edge of pan)  Spread half of
remaining sauce over noodles and sprinkle with 1/2 cup (125 mL)
parmesan cheese.  Repeat layering - 4 noodles, remaining sauce and
1/2 cup (125mL) parmesan cheese; top with remaining 4 noodles.

In bowl, beat whipping cream with 1/4 teaspoon (1mL) salt until
soft peaks form; spread evenly over lasagna, making sure noodles
are completely covered. Sprinkle remaining parmesan cheese over
cream.

Cover baking dish tightly with foil, tenting slightly to prevent
foil from touching cream.  Bale at 375*F (190* C) for 30 minutes.
Remove foil and bake an additional 5 to 10 minutes or until bubbling
and golden.  Let lasagna stand 10 minutes before serving.

Garnish each serving with a rosemary sprig.

Makes 6 servings

Approximately .nutritional analysis for each serving: 639 calories,
19.8 g protein, 35.5 g fat, 64.3 carbohydrate.  Excellent source
of vitamins A, B6, thiamin, riboflavin, niacin and folate. Excellent
source of calcium, magnesium and phosphorus.