Butternut Squash Lasagna

We have had this lasagna 3 times now and it has been a hit everytime. Especially good for chilly, winter nights because it bakes at a high temperature and stays warm on the plate. You can get the No-Boil Lasagna noodles at Wegman's. I'm sure other grocery stores have them too, but I know they are at Wegman's.

1 large Butternut Squash (~4 lbs) cut into pieces and steamed, microwaved or roasted until soft.
Salt and Pepper to taste on squash
5 3/4 cups milk, divided
2 t dried thyme
7 T butter
7 T flour
12 no-boil lasagna noodles
3/4 lb fresh mozzarella sliced 1/4 inch thick

1. Pre-heat oven to 425 degrees if roasting the squash, brush with oil and roast for 40 minutes or until tender. I find it easier to microwave in a covered dish or steam until tender.
2. Make a white sauce using 4 3/4 cups of milk.
3. Use the remaining milk to puree the squash in the blender or a food processor.
4. Start the lasagna in a 9X13" pan with a thin layer of white sauce and alternate with noodles, 1 cup pureed squash, 1 cup white sauce and another layer of noodles until the noodles are gone.
5. Layer the cheese slices on top and season with pepper. Cover with foil and bake for 50 minutes at 375 degrees. Uncover, increase the heat to 475 degrees and finish the cheese for 5-10 more minutes.
6. IMPORTANT - let stand for at least 15 minutes before serving. This dish remains hot for quite a while, even in winter temperatures, so you can take you time in serving.