Butternut Squash and Bacon Lasagna

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1 tablespoon unsalted butter, at room temperature

1 tablespoon all-purpose flour 

6 slices thick-cut bacon, diced 

1 small onion, chopped

3 cloves garlic, minced

3 tablespoons chopped fresh parsley 

2 tablespoons chopped fresh sage

3/4 teaspoon dried Italian seasoning 

Kosher salt and freshly ground pepper 

2 1/2 cups whole milk

1 cup heavy cream

3/4 cup grated Parmesan cheese

1/2 pound fresh mozzarella cheese, shredded

1/2 pound fontina cheese, shredded

21 sheets no-boil lasagna noodles (from two 1-pound boxes)

2 butternut squashes, peeled, halved, seeded and sliced 1/4 inch thick

1/4 cup breadcrumbs