Preheat oven to 450 degrees F (230 degrees C) and oil 2 large shallow baking pans with a tablespoon of Vegetable Oil (2 tablespoon) each.
Spread Butternut Squash (3 pound) on each sheet pan and toss with Vegetable Oil (1 tablespoon) until coated well. Add additional tablespoon of oil if necessary.
Roast squash in oven 10 minutes, then season with salt. Stir squash and roast 10 to 15 minutes more, or until tender and beginning to turn golden.
While squash is roasting, in a saucepan bring 2% Reduced Fat Milk (4 cup) to a simmer with Dried Rosemary (2 tablespoon). Heat milk mixture over low heat 10 minutes and pour through a sieve into a large pitcher or measuring cup.
In a large heavy saucepan, cook Garlic (1 clove) in Unsalted Butter (1/4 cup) over moderately low heat, stirring, until softened.
Stir in All-Purpose Flour (4 tablespoon) and cook roux, stirring, 3 minutes. Remove pan from heat and whisk in milk mixture in a stream until smooth.
Return pan to heat and simmer sauce, whisking occasionally, about 10 minutes, or until thick. Stir in squash and salt and pepper to taste.
Reduce temperature to 375 degrees F (190 degrees C). Grease a 13x9 by 2-inch baking dish.
Pour 1 cup sauce into baking dish and cover with 3 sheets of No-Boil Lasagna Noodles (9 sheet), making sure they do not touch each other.
Spread half of remaining sauce over pasta and sprinkle with half a cup of Parmesan Cheese (1 cup). Make 1 more layer in same manner, beginning and ending with pasta.
In a bowl with an electric mixer (or not) beat Heavy Cream (1 cup) with Salt (1/2 teaspoon) until it holds soft peaks and spread evenly over top pasta layer, making sure pasta is completely covered.
Sprinkle remaining Parmesan Cheese (1/3 cup) over cream. Cover dish tightly with foil, tenting slightly to prevent foil from touching top layer, and bake in middle of oven 30 minutes.
Remove foil and bake lasagna 10 minutes more, or until top is bubbling and golden.
Let sit 5 minutes, then serve and enjoy!