Roasted Butternut Squash Lasagna *Untested*

This sounds like it could be a great addition to my BNS (Butternut Squash) collection.

Roasted Butternut Squash, Rosemary, and Garlic Lasagna (Courtesy of SpayPet on the WW boards)

8-10 servings
Ingredients
8 1/4 cups (1/2-inch) cubed peeled butternut squash (about 3 pounds)
Cooking spray
4 cups fat-free canned milk, divided
2 tablespoons dried rosemary
1/4 cup whole wheat flour
1 tablespoon minced garlic (actually we used one small head)
1 (8-ounce) package whole wheat lasagna noodles
3/4 cup (3 ounces) grated soy parmesan, divided
4 oz shredded soy mozzarella
Preparation
Preheat oven to 450°.
Slice squash in half put face down on a baking sheet. Bake at 425° for 45 minutes until squash is tender. Set aside.
Lower oven temperature to 350°.
Combine 3 1/2 cups milk and rosemary in a 1-quart glass measuring cup, and microwave at high 5 minutes or until mixture begins to boil. Let stand 10 minutes. Strain milk through a fine sieve into a bowl; discard rosemary.
Sautee garlic in cooking spray.
Lightly spoon all-purpose flour into a dry measuring cup; level with a knife. Combine flour and remaining 1/2 cup milk, stirring flour mixture with a whisk until well blended to form a slurry.
Combine milk mixture, garlic, flour and squash. Microwave 2 minutes and mix thoroughly.
Spread about 1 1/2 cups squash mixture into the bottom of an 11 x 7-inch baking dish coated with cooking spray. Arrange 3 noodles over squash mixture; top with 2 cups squash mixture and 1/4 cup parmesan cheese. Repeat layers once with 3 noodles, 2 cups of squash, and 1/4 cup of cheese. Top with 3 noodles. Sprinkle remaining parmesan and mozzarella.
Cover with foil coated with cooking spray. Bake at 350° for 30 minutes. Uncover and bake an additional 15 minutes or until golden. Let stand 10 minutes.