*  Exported from  MasterCook  *
 
           ROASTED BUTTERNUT SQUASH, ROSEMARY, AND GARLIC LASAGNE
 
 Recipe By     : Cooking Live Show #CL8793
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Cooking Live                     Import
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3      pounds        butternut squash -- quartered, seeded,
                         peeled, and cut into 1/2-inch
                         dice (about 9 1/2 cups)
    3      tablespoons   vegetable oil
    4      cups          milk
    2      tablespoons   dried rosemary -- crumbled
    1      tablespoon    minced garlic
      1/2  stick         unsalted butter -- (1/4 cup)
    4      tablespoons   all-purpose flour
    9                    7 x 3 1/2-inch sheets dry no-boil lasagne
    1      sheets        dry no-boil lasagne pasta
    1 1/3  cups          freshly grated Parmesan (about 5 ounces)
    1      cup           heavy cream
      1/2  teaspoon      salt
                         Garnish: Fresh rosemary sprigs
 
 Preheat oven to 450 degrees 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 plastic
 wrap.
 
 Reduce temperature to 375 degrees F. and butter a baking dish, 13 x 9 x 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 half of remaining sauce over pasta and sprinkle with 1/2 cup
 Parmesan. Make one more layer in same manner, beginning and ending with
 pasta.
 
 In a bowl with an electric mixer beat cream with salt until it holds soft
 peaks and spread evenly over top pasta layer, making sure pasta is
 completely covered. Sprinkle remaining 1/3 cup Parmesan over cream. 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
 10 minutes more, or until top is bubbling and golden. Let lasagne stand 5
 minutes.
 
 Garnish each serving with rosemary.
 
 Yield: 6 servings as a main course or 12 as a side dish
 
 
 
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 NOTES : (Recipe courtesy of Gourmet Magazine)

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