Butternut Squash Lasagna

Cut the squash into quarters discarding the seeds. Peel the squash and cut into 1/4-inch pieces. Toss with the oil and spread in a single layer on two oiled shallow roasting pans. Roast at 450 degrees for 10 minutes. Sprinkle with salt to taste and roast for 10 to 15 minutes longer or until tender and light golden brown.

Combine the milk with Rosemary in a saucepan simmer for 10 minutes strain through a sieve into a pitcher and reserve.

Sauté the garlic in the butter in a heavy large saucepan over medium low heat until tender. Stir in the flour cook for three minutes stirring constantly. Remove from the heat and whisk in the milk simmer for 10 minutes or until thickened whisking constantly. Stir in the squash and stir salt and pepper to taste. Cook the lasagna noodles using the packaged directions. Drain and hold in cold water until needed. Spread 1 cup of the squash sauce in a buttered 10 by 13 baking dish. Layer 3 noodles over the sauce. Spread with half the remaining sauce left, the fontina cheese and 1/3 of the parmesan cheese. Repeat the layers on top with a layer of noodles. Beat the cream with 1/2 teaspoon of salt and a mixing bowl until soft peaks form. Spread evenly over the layers covering completely sprinkle with the remaining parmesan cheese covered with foil tented so as not to touch the top layer. Reduce the oven temperature to 375. Bake the lasagna on the center rack for 30 minutes. Remove the foil and bake for 10 minutes longer or until bubbly and golden brown garnished with rosemary. Note: The squash mixture can be made up to three days in advance place plastic wrap directly on the surface and store in the refrigerator. Serves 6 as a main dish or 12 as a side dish.