Long laboursome lasagna

This takes forever, it's SO good though. I made it up one day and it's worth the time...

Ingredient List
4 cups bechamel sauce (I made it from scratch but you could also use your favourite white sauce).
3 cups of slow roasted tomatoes (receipe to follow).
1 box of lasagna noodles that don't need pre-cooking (or feel free to make your own).
3 cups of mozza/asiago and parmesan mixed together.
1 tub of smooth ricotta, 1 cup of marscapone cheese. (called the wet cheese mix)
1 large roasted and mashed butternut squash (roast with a bit of butter and maple syrup or brown sugar).

Layers
Bottom of pan:
A slim coat of sauce.
Noodles
Squash then 1/2 wet cheese mix
Noodles
Roasted tomatoes then 1/2 wet cheese mix then sauce
Noodles
Sauce
All of the dry cheese mix.

Bake until noodles are cooked and cheese bubbles. Let sit for about 20 mins to ensure maximum sticky-togetherness.

Slow Roasted Tomatoes
These shrink A LOT. You need at least 6-7 medium tomatoes for a cup of roasted ones. Clean, halve, and season with your favourite herbs and a bit of black pepper. Leave the salt out until they are cooked. Roast in your oven at about 250 for 8 hours. Roast seeded side up. They taste SO good. It's a perfect way to keep summer tomatoes, they freeze great. Your house will smell awsome as well. Also good in grilled sandwiches and olive oil based pasta dishes. Also good for tomatoes that are about to go bad.