I made this a few weekends ago -- butternut squash lasagna with crab meat & cream cheese filling. I was nervous that it might not turn out quite right, but it was so yummy! Here is my recipe below:

Butternut Crab Lasagna
(Makes 1 9x13 lasagna)

1 2-lb butternut squash, peeled, seeded, and grated
8 oz cream cheese, softened
1 6 oz can crab meat (white or lump is fine)
1 medium onion, sliced
1 pkg no-bake lasagna noodles
2 c. low-fat or fat free milk
3 cloves of garlic, crushed
2 tbsp butter
2 tbsp olive oil
1/4 c. flour
1 1/2 c. freshly grated parmasan cheese
salt, pepper, and nutmeg to garnish

Melt the olive oil & butter together in a medium skillet or saucepan. Sautee the onions and garlic until onions are translucent. Stir flour into onion/garlic mixture and cook for 2-3 minutes on medium heat. Add milk, stirring vigorously, and cook on high until just bubbling. Turn down heat and let simmer for 5-10 minutes (until mixture thickens a bit).

Preheat oven to 375 degrees.

While milk mixture is simmering, drain the juices from the canned crab. In a small mixing bowl, combine the crabmeat and the cream cheese mixture. Set aside.

Grease (with oil or butter) a 9x13 casserole dish. Pour enough milk mixture into the bottom to just coat the bottom of the pan, then begin assembling the lasagna. 1 layer of noodles, , 1/2 the crab/cream cheese1/2 the squash, 1/2 c. of parmasan cheese, 1/3 the remaining milk mixture. Repeat. Place the last layer of noodles, then pour the last of the milk mixture and top with the remaining cheese.

Bake covered for 20 minutes, then uncovered for 20-30 minutes until cheese is melted and bubbly on top. Salt, pepper, and nutmeg to taste.