Salt & Prepper

Preheat oven to 350°F. Spray a square casserole dish with cooking spray and set aside. Bring butternut squash, broth, milk, and garlic to a boil in a saucepan over high heat. Reduce heat to medium and simmer until butternut squash is tender (about 20 minutes). Remove from heat. While butternut squash cooks, heat olive oil in a large pan over medium heat. Add onion and mushrooms and cook, stirring occasionally, until vegetables are softened (5-7 minutes). Add Swiss chard, 1 Tbsp water, 1/2 tsp salt, and 1/4 tsp black pepper and cook, stirring occasionally, until chard wilts (2-3 minutes). Season to taste. Remove from heat. When squash is cooked through, blend mixture using an immersion or traditional blender. Return saucepan with butternut squash sauce to medium heat. Add remaining 1/2 tsp salt, remaining 1/4 tsp black pepper, nutmeg, and 5 oz mozzarella cheese to squash sauce and cook, stirring constantly, until cheese is melted. Season to taste. Spread 1/3 cup squash sauce in the bottom of the casserole dish. Layer 2 lasagna noodle sheets, 1/2 cup ricotta cheese, half the Swiss chard mixture, and half the remaining squash sauce evenly in the casserole dish. Create another layer using remaining 2 lasagna noodle sheets, remaining 1/2 cup ricotta cheese, remaining Swiss chard mixture, and remaining squash sauce. Top with remaining 3 oz mozzarella and Parmesan cheese. Cover with foil and bake for 35 minutes. Uncover and bake until cheese is bubbly and browned (about 20 minutes).