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