Butternut Squash Lasagne

[Guest guest]

3 bags frozen butternut squash cubes

4 cups plain soy milk/ regular milk

1 Tablespoon dry rosemary

2 cloves garlic minced

4 Tablespoon whole wheat flour

no-boil lasagne noodles

grated mozzarella cheese

 

1. Boil squash until tender and mash with garlic

2. Boil soymilk and rosemary 10 minutes then strain, return to heat

and return to a boil and slowly whisk in flour to thicken.

3. Add milk to squash mixture

4. Layer noodles, squash mixture and cheese.

5. Bake at 375 for45 minutes or until noodles are tender.