Roasted Butternut Squash Lasagna

As a vegetarian I make traditional Lasagna with Yves Meatless Ground to replace the beef. I also make a Vegetable Lasagna with zucchini and summer squash. Here's one more idea for a Vegetarian Lasagna and Non Vegetarians will like it too.
This recipe is adapted  from Parade Magazine.

1 large Butternut Squash, trimmed, peeled, seeds removed, cut the squash into 1/2" chunks.( I buy the squash already peeled and cubed at Costco).
2 TBS Olive Oil
Salt and Pepper to taste
5 3/4 C whole Milk, divided
2 tsp dried Thyme
7 TBS
7 TBS Butter
7 TBS Flour
12 ( no boil) Lasagna Noodles
1 pound of fresh Mozzarella, sliced 1" thick

Preheat the oven to 425 degrees.

In a large bowl:
Squash
Olive Oil
Salt  and Pepper
Spread onto 2 Parchment Paper lined baking sheet pans
Roast for 40 minutes ( rotate the trays 1/2 way through)

Transfer to a food processor with 3/4 C of the Milk , Thyme, and 1/4 C water.
Puree Well

In a saucepan: Create a White Sauce:
Melt butter, whisk in Flour and cook , whisking constantly, about 5 minutes until light brown in color.
Slowly whisk in remaining Milk and continue whisking until until thick., about 10 minutes.
Add 2 tsp of salt and 1/2 tsp black pepper.

In a 9"X13" pan'
Spread half of the white sauce evenly in the pan.
Randomly add about a cup of Squash by the teaspoonful and spread it evenly covering all of the Noodles.
Top this with 1 C of the white sauce, spreading evenly.
Repeat with noodles, squash and sauce 3 more times.

Place Mozzarella slices evenly over the top of the Lasagna.
Cover with foil and bake for 50 minutes.
Increase heat to 475 degree, remove the foil and bake an additional 5 - 10 minutes, until the cheese is golden brown.

Remove from the oven and let it cool for at least 15 minutes before serving.

Enjoy!
Peace in the Kitchen!