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1
preheat oven to 450 and oil 2 large baking pans.
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2
in a large bowl toss the squash with oil until well coated and spread in a single layer in the pans.
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3
roast the squash for ten minutes.
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4
stir and season with salt.
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5
roast another 15 minutes or until tender and turning golden.
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6
preheat a skillet over medium heat and add the two tablespoons butter.
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7
add the onions ans saute.
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8
when onions begin to soften add the mushrooms and saute another 5 minutes.
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9
remove mixture and place in a bowl.
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10
brown the sauage in the skillet.
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11
drain and combine with mushroom mixture.
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12
in a saucepan, bring the milk to a simmer with the rosemary.
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13
heat on low heat for ten minutes and strain into a measuring cup.
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14
in a large saucepan heat the 1/4 cup butter and hea over low heat.
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15
add the garlic and heat until softened.
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16
stir in the flour to make a roux and keep stirring for 3 minutes.
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17
remove pan from heat and gradually mix in milk.
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18
return to pan and simmer 10 minutes whisking occasionally until sauce gets thick.
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19
season with desired amount of salt and pepper.
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20
sti in the squash.
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21
pour 1 cup of the sauce into baking dish and cover with 3 lasanga noodles making sure they dont touch.
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22
spread remaining sauce over pasta and layer 1/2 the sausage mixture.
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23
add not quite half the cheese mixture and add three more noodles.
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24
create one more layer in the same order.
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25
beat heavy cream with salt until forms a soft peak.
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26
spread over top layer of pasta sprinkling with remaining cheese.
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27
cover tightly with foil, tenting it slightly bake for 40 minutes.
