Butternut Squash Lasagne

I modified a butternut squash lasagne recipe for tonight's dinner.  I served it with green beans and a salad.  The original recipe is from Taste of Home http://www.tasteofhome.com/recipes/rosemary-butternut-squash-lasagna.  My modifications substituted almond milk for the skim milk, and I used a sheep's-milk Romano cheese instead of the cow's-milk Parmesan cheese called for in the original recipe.  

INGREDIENTS

9 no boil lasagne noodles

1 medium butternut squash (about 3 lbs), peeled and cut crosswise into 1/4" slices

2 Tbsp extra virgin olive oil

1 tsp salt, divided

6 Tbsp unbleached all purpose flour

4 cups almond milk (or other non-dairy milk)

1 Tbsp fresh rosemary, minced

6 cloves garlic, minced

1-1/3 cup grated Pecorino Romano cheese

COOKING INSTRUCTIONS

Preheat oven to 425 degrees.

Combine squash, oil, and 1/2 tsp salt.  Toss to coat and place in single layer on baking sheet.  Bake 10-15 minutes in 425 degree oven.  Remove from oven and reduce oven temperature to 375 degrees.

Whisk flour, 1/2 tsp salt, and milk in saucepan.  Bring to boil, stirring constantly, and cook about 2 minutes, until thickens.  Add garlic and rosemary.

Put 1 cup of sauce into baking pan, layer 3 noodles, 1/3 cup cheese, 1/3 of the squash, and 1 cup of sauce.  Repeat twice.  Sprinkle remaining cheese on top.  Cover baking pan securely with aluminum foil.  Bake about 45 minutes in 375 degree oven.  Remove foil and bake about 10 minutes longer.  Let stand 10 minutes before serving.

Nutrition Information:  makes 8 servings.  Each serving = 247 calories, 8.8 g fat, 0 mg cholesterol, 35 g carbs, 5.9 g dietary fiber, 7.4 g protein, 366 mg sodium