Butternut Squash Lasagna

Butternut Squash Lasagna

1/2 cup (1 stick) butter (divided)
1 large onion, chopped
3 pounds butternut squash, peeled, cleaned and chopped in 1-inch cubes (see note)
5 cloves garlic, minced (divided)
Salt and freshly ground pepper to taste 3 tablespoons minced flat-leaf
parsley
2 tablespoons chopped fresh sage
5 tablespoons flour
5 cups milk
1 bay leaf
3 cups shredded mozzarella cheese
1 cup shredded Parmesan
1 pound no-boil lasagna noodles

Prepare filling:  Heat 3 tablespoons butter in large skillet over medium heat.
Saute onion until translucent, 3 to 5 minutes.
Add squash, 3 of the garlic cloves, salt and pepper and cook covered, stirring occasionally, until tender, 15 to 20 minutes.
Add parsley and sage. Let filling cool.

Prepare sauce:  In large saucepan over medium-low heat, melt remaining 5 tablespoons butter and add remaining minced garlic, stirring 1 minute.
Reduce heat to low and whisk in flour, adding more butter if mixture is too thick.
Cook 3 minutes, stirring constantly.
Return heat to medium-low and gradually whisk in milk.
Add bay leaf.
Bring sauce to a boil, continuing to whisk.
Reduce heat and simmer, stirring frequently, about 10 minutes.
Discard bay leaf.

To assemble: Preheat oven to 425 degrees. Grease bottom and sides of 13-by-9-inch pan.
Toss cheeses together.
Spread 1/2 cup sauce in bottom of pan.
Lay 3 lasagna sheets lengthwise and add part of a fourth sheet to fill in.
Spread 2/3 cup sauce over noodles, then 1 cup filling, then 1/2 cup cheese mixture.
Repeat layering pasta, sauce, filling and cheese until 4 noodles remain and filling is used up.
Top with final layer of pasta and remaining sauce and cheese.
Cover lasagna tightly with well-greased foil.
Bake in center of preheated oven 30 to 40 minutes, until noodles are soft.
Remove foil and bake until cheese is golden, 5 to 10 minutes.
Yield: Serves 8

Source : Theworld-cuisinemaileroncooking-lists.com