Ingredients
1 medium butternut squash (3 pounds), peeled, seeded and cut into 1/2-inch cubes3 tablespoons canola oil9 lasagna noodles3-1/2 cups 2% milk1/4 cup chopped fresh rosemary2 tablespoons butter3 garlic cloves, minced2 tablespoons all-purpose flour1 teaspoon salt1/4 teaspoon pepper8 ounces fontina cheese, thinly sliced1-1/2 cups grated Parmesan cheese, divided 1/2 cup heavy whipping cream
Preparation
Preheat oven to 425°. Divide squash between 2 greased 15x10x1-in. baking pans. Drizzle with oil; toss to coat. Bake, uncovered, stirring occasionally, until tender, 20-25 minutes.
Meanwhile, cook noodles according to package directions. In a small saucepan, combine milk and rosemary. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Strain, reserving milk, and set aside. Discard rosemary.
In a Dutch oven, heat butter over medium heat. Add garlic; saute 1 minute. Stir in flour, salt and pepper until blended. Gradually add milk. Bring to a boil. Cook and stir until slightly thickened, about 2 minutes. Reserve 1 cup sauce; stir squash into remaining sauce.
Reduce oven setting to 375°. Drain noodles. Spread reserved sauce into a greased 13x9-in. baking dish. Layer with 3 noodles, half of squash mixture, half of fontina cheese and 1/2 cup Parmesan cheese. Repeat layers. Top with remaining noodles. Beat cream until soft peaks form. Spread over top. Sprinkle with remaining Parmesan cheese.
Bake, covered, for 30 minutes. Uncover; bake until bubbly and golden brown, 10-15 minutes longer. Let stand for 15 minutes before cutting.
