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1
Preheat oven to 450F.
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2
Oil 2 large shallow baking pans with a tablespoon of oil each.
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3
Spread squash on each sheet pan and toss with oil until coated well.
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4
Add additional tablespoon of oil if necessary.
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5
Roast squash in oven for 10 minutes, then season with salt to taste.
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6
Stir squash and roast 10 to 15 minutes more, or until tender and beginning to turn golden.
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7
While squash is roasting, in a saucepan bring milk to a simmer with rosemary (dried or fresh along with the sage if using).
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8
Heat milk mixture over low heat for 10 minutes, and pour through a sieve into a large pitcher or measuring cup.
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9
In a large, heavy saucepan, cook garlic in butter over moderately low heat, stirring, until softened.
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10
Stir in flour and cook roux, stirring, 3 minutes.
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11
Remove pan from heat and whisk in milk mixture in a stream until smooth.
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12
Return pan to heat and simmer sauce, whisking occasionally, about 10 minutes, or until thick.
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13
Stir in squash and salt and pepper to taste.
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14
Sauce may be made 3 days ahead and chilled, its surface covered with plastic wrap.
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15
Reduce temperature to 375F, and butter a 13-by-9-inch baking dish.
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16
Pour 1 cup sauce into baking dish (sauce will not cover bottom completely), and cover with 3 lasagna sheets, making sure they do not touch each other.
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17
Spread half of remaining sauce over pasta and sprinkle with 1/2 cup Parmesan.
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18
Make 1 more layer in the same manner, beginning and ending with pasta.
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19
In a large mixing bowl beat cream with 1/2 teaspoon salt until it holds soft peaks, and spread evenly over top pasta layer, making sure pasta is completely covered.
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20
Sprinkle remaining 1/3 cup Parmesan over cream.
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21
Spray foil with non-stick spray and cover dish with foil, tenting slightly to prevent foil from touching top layer.
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22
Bake in middle of oven for 30 minutes.
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23
Remove foil and bake lasagne 10 minutes more, or until top is bubbling and golden.
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24
Let lasagna stand for 5 minutes.
