Ingredient:

• 1 medium butternut squash (3 pounds), peeled, seeded and cut into 1/2-inch cubes
• 3 tablespoons canola oil
• 9 lasagna noodles
• 3-1/2 cups 2% milk
• 1/4 cup chopped fresh rosemary
• 2 tablespoons butter
• 3 garlic cloves, minced
• 2 tablespoons all-purpose flour
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 8 ounces fontina cheese, thinly sliced
• 1-1/2 cups grated Parmesan cheese, divided
• 1/2 cup heavy whipping cream