Ingredients 

3 lbs butternut squash 

1 TBSP EVOO

1.25 tsp sea salt

.25 cup ghee

2 TBSP minced garlic 

.25 cup gluten free flour 

4 cups unsweetened almond or coconut milk 

1 tsp black pepper 

1 cup Greek yogurt 

1 package brown rice lasagna noodles 

1 1/3 cups grated parmesan cheese 

Instructions 

1. Preheat oven to 450. Grease a 10×15 pan. 
2. Roast butternut squash cut sides down until golden and easily pierced with a knife, 45 to 50 mins.  Let cool 15 minutes, then scoop flesh into a food processor and process until smooth.  
3. Melt ghee in a sauce pan over medium heat. Add garlic and cook about 30 seconds.  Stir in flour and cook 3 minutes.  Whisk in milk slowly until smooth.  Bring to a simmer and cook, whisking occasionally, until slightly thick about 10 minutes. Stir in pureed squash, pepper and salt. 
4. Reduce oven to 375.  Grease a 9×13 pan.
5. Pour 1 cup squash mixture in baking dish, arrange noodles on top in a single layer. Top with 1/2 cup parmesan cheese.  Repeat layers. 
6. On top add the 1 cup Greek Yogurt, spread evenly. 
7. Cover with foil and bake 30 minutes.  Remove foil and bake 15 minutes more or until bubbly and golden brown. 
8. Enjoy!