Out of nowhere, I had a craving for butternut lasagna. Some googling turned up this recipe, which had some nice ideas, like adding rosemary and roasted garlic to the bechamel.I pretty much followed that recipe (in spirit, if not in actual measurements and details). I used the bechamel recipe from Bryanna Clark Grogan's wonderful book Nonna's Italian Kitchen. I used no-boil lasagna noodles, which soaked up almost all the bechamel, which is fine by me.
The rosemary made this insanely good. Next time I just need to remember to make a bit more bechamel, because I ran out and could only put a too-thin layer on top.
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