Butternut Squash Lasagne Recipe

• 3/4 c. dry-packed sun-dry tomatoes minced
• 1 1/2 c. skim lowfat milk divided
• 1/2 c. all-purpose flour divided
• 3 Tbsp. yogurt
• 1/4 c. minced fresh parsley
• 1/2 tsp salt and pepper divided
• 6 x scallions sliced
• 3 x zucchini (about 1 lb.) minced
• 1 x clove garlic chopped
• 1 Tbsp. minced fresh rosemary or possibly 1 teaspoon dry
• 1 Tbsp. extra virgin olive oil
• 2 Tbsp. tomato paste
• 1 lrg butternut squash (about 2 lbs.) peeled and thinly sliced
• 1/2 c. grated Romano cheese

Directions