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1
Preheat oven to 220C/Gas Mark 7.
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2
Cut the skin off the butternut squash, remove the seeds and cut the squash into 1 1/2 cm cubes.
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3
Put into a large ovenproof dish or roasting tin, add the olive oil, garlic, chopped rosemary and a little salt and pepper and toss thoroughly.
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4
Bake for 12-15 minutes or until tender but not too soft.
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5
Reduce oven temperature to 180C/Gas mark 4.
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6
Make the white sauce melt the butter in a saucepan, add the flour and stir well until the flour absorbs the butter.
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7
Add the milk a little at a time over a low heat stirring continuously then bring the mixture to a simmer.
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8
Keeping stirring and cooking until the sauce thickens then cook over a low heat for 5 minutes, stirring occasionally.
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9
Season with salt and pepper.
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10
Add the roasted squash to the white sauce and mix well.
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11
Lightly oil an ovenproof dish (preferably rectangular and approx 24cm x 33cm / 9 x 13 in size) and coat the base with a third of the butternut squash and white sauce mixture.
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12
Sprinkle with some Parmesan.
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13
Place a layer of lasagna sheets on top, then cover with half the remaining sauce mixture.
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14
Sprinkle with Parmesan and cover with another layer of lasagna sheets.
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15
Spoon over the rest of the sauce followed by a top layer of lasagna sheets.
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16
Sprinkle with the remaining Parmesan, cover with foil and bake for 45 minutes.
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17
Remove the foil and bake for another 15 minutes until the lasagna is tender and golden brown and crispy on top.
