Ingredients:
2 delicata squash
1/4 cup olive oil
1 lb oven ready lasagna noodles
1 large onion
1 shallot
3 cloves garlic
2 tablespoon rosemary, roughly chopped
3 cups milk
4 T butter
1/3 cup flour
6 oz crumbled blue cheese
5 oz parmesan, grated
5 oz fontina cheese, grated
salt and pepper
Directions:
Preheat your oven to bake at 425 F.
Trim the ends off the squash and cut in half lengthwise. Using a large spoon scoop our the seeds and stringy insides and discard. Lay the flat side of the squash on a cutting board and slice into 1/4" half rounds. Repeat with remaining squash halves. Place on a large baking sheet, or split between two baking sheets if you don't have a large one (the squash doesn't have to lay in a single layer on the baking sheets, but you don't want them piled on top of each other). Drizzle the olive oil over the top of the squash and season with salt and pepper. Toss everything together with your hands, spread the squash out on the baking sheets and move the pans to the oven. Roast squash for 20-30 minutes or until tender and starting to brown. Remove from the oven, reduce the oven temperature to 400 F and let the squash cool on the sheet pan until you are ready to assemble the lasagna.
Place your onion on your cutting board and trim the ends. Cut in half through the stem ends and peel off the papery outer layer. Lay the halves, cut side down on the cutting board and starting at the base, slice 1/2" lengths, moving up the onion as you slice so you end up with strips of onions. Set aside. Trim the ends of the shallot and slice in half. Remove the papery outer layer and then slice the shallot into thin half rounds, set aside. Smash the garlic with the back of your knife and remove the papery skin. Slice the garlic cloves into thin slices and set aside.
In a large high sided skillet or cast iron skillet melt the two tablespoons of butter over medium heat. Add the sliced onion, shallot and garlic to the skillet, season with salt and pepper and stir to combine. Cook for 10-15 minutes or until the onion is translucent. Stir in 1 tablespoon of the chopped rosemary and then turn off the heat and move the onion mixture to a bowl. Reserve the skillet for assembling the lasagna.
To make the blue cheese sauce, melt 4 tablespoons of butter in a medium saucepan over medium heat. Whisk in the flour and let cook for 1-2 minutes. Pour in 1/4 cup of the milk, and whisk to combine. Add another 1/2 cup of the milk and whisk to remove any lumps. Slowly stream in the remaining milk and whisk to combine so that there aren't any lumps. Season with a few grindings of fresh pepper and 1/2 teaspoon of salt. Let the sauce warm up until it thickens. When the sauce is thick turn the heat down to medium-low and crumble in the blue cheese and 2 ounces of the parmesan. Whisk to combine the cheese and continue to whisk until all the cheese is melted, Stir in the remaining 1 tablespoon of chopped rosemary.
To assemble the lasagna pour 1 cup of the blue cheese sauce in the bottom of your skillet. Arrange a single even layer of lasagna noodles on top of the sauce (you can break the lasagna noodles to fit the pan, but it doesn't need to completely cover or be perfect.) Distribute 1/3 of the onion mixture on top of the noddles, followed by 1/3 of the delicata squash on top of the onions and finally 1/3 of the fontina on top of the squash. Place another layer of the noodles on top of the onion/squash/cheese layers and using a spoon drizzle some of the blue cheese sauce on top of the noddles. Repeat the layering of the onion, squash and fontina followed by another layer of noodles and sauce. Make one last layer and end with a fourth layer of noodles on top. Pour the remaining blue cheese sauce all around and over the top of the final layer of noodles. Sprinkle the remaining parmesan on top and move the skillet to the oven. Bake for 30-40 minutes or until the top is brown and bubbling and the noodles have absorbed most of the sauce. Remove from oven and let sit for 10 minutes before serving.