Rosemary Butternut Squash Lasagna | Recipe Cart

Name: Rosemary Butternut Squash Lasagna | Recipe Cart
Total time: 1 min
Ingredients: 9 uncooked whole grain lasagna noodles; 1 medium butternut squash (about 3 pounds), peeled and cut crosswise into 1/4-inch slices; 2 tablespoons olive oil; 1 teaspoon salt, divided; 6 tablespoons all-purpose flour; 4 cups fat-free milk; 6 garlic cloves, minced; 1 tablespoon minced fresh rosemary; 1-1/3 cups shredded Parmesan cheese

getrecipecart.com

I came up with this recipe when our garden was brimming with butternut squash. This is now our favorite way to use it. —Christine Wood, Tipton, Iowa

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Ingredients

9 uncooked whole grain lasagna noodles
1 medium butternut squash (about 3 pounds), peeled and cut crosswise into 1/4-inch slices
2 tablespoons olive oil
1 teaspoon salt, divided
6 tablespoons all-purpose flour
4 cups fat-free milk
6 garlic cloves, minced
1 tablespoon minced fresh rosemary
1-1/3 cups shredded Parmesan cheese