Roasted Butternut Squash Lasagna
Ingredients
- 1 large butternut squash (about 4 lb) cut into ½-inch pieces
- 2 Tbsp extra-virgin olive oil
- Kosher salt and freshly ground pepper
- 5¾ cups milk, divided
- 2 tsp dried thyme
- 7 Tbsp unsalted butter
- 7 Tbsp flour
- 12 no-boil lasagna noodles
- ¾ lb fresh mozzarella, sliced ¼-inch thick
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