Melt butter and saute' mushrooms with marjoram and a bit of salt untl they begin to brown. Pour in wine and cook until it evaporates. Drain if necessary and set aside.
In a large (12") saute' pan or wok, heat oil for greens. When oil is hot toss in garlic and stir. Add pepper flakes and then immediately add greens and toss with tongs to coat with oil. Toss and cook for 3-5 minutes until wilted and much reduced. Spinkle on salt and vinegar and set aside.
Heat olive oil over medium heat in 12" skillet. When hot, add squash and sage and stir frequently for 5 minutes. When oil is absorbed and squash beings to stick to pan, pour in broth. Cook for 10 minutes, stirring frequently. Squash will look mushy and grainy. Add a bit of salt and a good grating of pepper.
For the white sauce, melt butter over medium heat. When bubbling subsides, add flour and cook, stirring constantly for one minutes. Add garlic and sage and cook for another minute. Pour in milk and cook gently (do not allow to boil), stirring frequently for 20 minutes. Cool slightly.
To assemble lasagna, put a little white sauce in the bottom of a buttered 9 x 13 pan. Cover sauce with uncooked noodles. Spread half of squash, then 1/4 cup parmesan, half of greens, half of mushrooms and 1/3 of fontina over noodles. Top with about 1 1/2 cups white sauce. Repeat layer, ending with noodles, the last third of cheese and white sauce.
Pour 3/4 cup water into corner of pan. Cover and bake at 400 for 30 minutes. Remove cover and bake 20 more minutes. Let rest for 15-20 mintues before cutting.