Chocolate Chips by the Handful: Roasted Butternut Squash Lasagna

I needed to use up a butternut squash we got from Green Bluff, but I didn't want to just roast it because it seemed like last time I did that we weren't too pleased with it. Then I came across this recipe. It took some effort and time to make but I think it was worth it. I also roasted garlic and spread it on french bread. Plus the lasagna had garlic in it. Thus this is our anti-vampire meal! MMmm I love garlic.

Roasted Butternut Squash Lasagna

1 1/2 lb. butternut squash
1 T olive oil
1/4 tsp. salt

1 T butter
2 T minced garlic
2 T flour (I used white whole wheat)
2 C milk
salt and pepper, to taste
1/2 C whipping cream
1 pkg. frozen spinach
4-6 lasagna noodles
2/3 C Parmesan cheese

Cut the squash in half, scoop out the seeds, drizzle lightly with olive oil and sprinkle with salt. Roast at 450 for about 45 minutes, until soft when pricked with a fork.

Allow the squash to cool for about 20 minutes, and then scoop out the squash into a large bowl. I had about 3 loosely packed cups of squash.

Smash the squash well, so the large pieces are eliminated.I used my kitchen aid to whip it up.

Heat butter in a skillet, cook and stir in garlic until softened and the garlic smells good!

Add in flour, and then continue cooking for about 3 minutes.
Add in the milk -- whisk until smooth. I added the milk little bits at a time, and stirred until smooth.

Bring to a simmer, and cook until the mixture thickens -- about 10 minutes. Stir in the squash and season with salt and pepper, to taste.

Grease a 3-quart baking dish (or, double the recipe and make a 9x13 baking dish). And, preheat the oven to 375.

Beat the whipping cream until foamy and add in a little salt until peaks form. Then, set aside.
Pour 1/2 C of the butternut squash sauce into the baking dish and place lasagna noodles over the top in a single layer.
Spread half of the sauce over the noodles, half of the spinach, and sprinkle with one third of the Parmesan cheese.
Place another layer of noodles on top, the remaining sauce, the remaining spinach, and one third of the Parmesan cheese. Place the final layer of noodles over the top.
Pour the whipped cream over the top of the lasagna. Make sure all those noodles are covered.
Then, sprinkle with the remaining third of the Parmesan cheese.

Cover with foil, and bake at 375 for 30 minutes. Then, remove the foil and bake until the top is bubbly and brown, about 10 more minutes. Allow to rest for 10 minutes before serving.