Butternut Squash and Garlic Lasagna with Roasted Flavor

Preheat your oven to 450°F (230°C). Lightly grease a baking sheet.

Coat the butternut squash halves with vegetable oil and season with salt. Roast them in the oven until they’re golden brown and tender enough to be pierced with a knife, around 45-50 minutes. Let the squash cool for 15-20 minutes before scooping the flesh into a bowl. Set it aside.

In a large skillet, melt butter over medium-low heat. Sauté the garlic in the butter until soft, then stir in flour and cook for 3 minutes. Gradually whisk in milk until smooth. Simmer the mixture until it thickens, about 10 minutes, whisking occasionally. Add the butternut squash and season with salt and pepper. The sauce can be prepared up to 3 days in advance and refrigerated.

Lower the oven temperature to 375°F (190°C). Grease a 9x13-inch baking dish.

Whip the heavy cream in a large mixing bowl until it becomes frothy. Slowly add salt while continuing to beat until medium peaks form. When you lift the whisk, the peak should slightly curl over. Set the whipped cream aside.

Pour 1 cup of the butternut squash sauce into the prepared baking dish. Layer 3 lasagna noodles on top. Spread half of the remaining sauce over the noodles and sprinkle with ½ cup of Parmesan cheese. Add another layer of noodles, then top with the remaining sauce and another ½ cup of Parmesan cheese. Finish with a final layer of noodles, then cover with the whipped cream, ensuring the noodles are completely covered. Sprinkle with the remaining ⅓ cup of Parmesan cheese. Cover the dish tightly with aluminum foil.

Bake for 30 minutes. Remove the foil and continue baking for another 10 minutes, until the top is golden and bubbly. Let it rest for 5 minutes before serving.