Place milk and rosemary in large pot and bring to a simmer over low heat. Once simmering, turn heat off and reserve.
Heat Fustini’s Rosemary Olive Oil and butter in large pan over low heat and when the butter is melted, add garlic and cook until softened, about 3 to 5 minutes, stirring frequently and making sure the garlic does not brown. Once fully softened, add the flour and cook until roux is nutty, 2 to 3 minutes. Strain the milk into the roux and cook until slightly thickened, stirring constantly over low heat. Season with salt and pepper and set aside.
Heat the Fustini’s Garlic Olive Oil over moderate heat and add the shallots, then the broccoli rabe, and the white beans and cook until fully hot then set aside. Season the butternut squash slices with salt and white pepper.
Preheat oven to 375 degrees. Spray a baking dish with nonstick spray. Layer the lasagna starting with some white sauce, then a layer of butternut squash slices, and then some of the bean mixture. Repeat until three or four layers are made. Cover and place in preheated oven until fully cooked and a knife pierces easily. Let cool slightly before cutting and serving.