This is by far the best lasagne I have ever had, It is simply divine. I first had it at my friend Michelle's house and have made it myself on numerous occasions for guests. It is quite simple to make but does require some time. The butternut squash alone takes a good 30 minutes to cut properly. But it is totally worth it!
It is an epicurious.com recipe which I have tweaked. I absolutely love that website and tend to go there straight away when I am looking for ideas.
Ingredients
3 pounds butternut squash, quartered, seeded, peeled, and cut into 1/2-inch dice
3 tablespoons vegetable oil
5 cups milk
2 tablespoons dried rosemary, crumbled
1 tablespoon minced garlic
56g unsalted butter
4 tablespoons all-purpose flour
1 onion, sliced
9 no-boil lasagne sheets
1 1/3 cups freshly grated Parmesan
1/2 teaspoon salt
Method
Preheat oven to 450°F. and oil 2 large shallow baking pans.
In a large bowl toss squash with oil until coated well and spread in one layer in pans. Roast squash in oven 10 minutes and season with salt. Stir squash and roast 10 to 15 minutes more, or until tender and beginning to turn golden.
While squash is roasting, in a saucepan bring milk to a simmer with rosemary. Heat milk mixture over low heat 10 minutes and pour through a sieve into a large 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 whisk in milk mixture in a stream until smooth. Return pan to heat and simmer sauce, whisking occasionally, about 10 minutes, or until thick. Stir in squash and salt and pepper to taste. Sauce may be made 3 days ahead and chilled, its surface covered with cling film.
Reduce temperature to 375°F. and butter a baking dish, 13 by 9 by 2 inches.
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 each other. Spread some sauce over pasta and sprinkle with 1/2 cup Parmesan and a sprinkle of sliced onion. Make 2 more layers in the same manner, finishing off the sauce and sliced onion.
Cover dish tightly with foil, tenting slightly to prevent foil from touching top layer, and bake in middle of oven 30 minutes. Remove foil and bake lasagne 20 minutes more, or until top is bubbling and golden. Let lasagne stand for 20 minutes.
