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Vegetable Lasagna with Butternut Béchamel By Sidney Fry, MS, RD January 20, 2016

Ingredients

• 3 cups cubed peeled butternut squash
• 1 cup plus 1 tablespoon organic vegetable broth, divided
• 1 cup fat-free milk
• 4 garlic cloves
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• Dash of ground nutmeg
• 2 ounces cave-aged Gruyère cheese, shredded (about 1/2 cup)
• 3 ounces part-skim mozzarella cheese, shredded (about 3/4 cup), divided
• 1 tablespoon olive oil
• 1 small onion, chopped (about 3/4 cup)
• 1 pound sliced cremini mushrooms
• 1 bunch Swiss chard, trimmed and very thinly sliced (about 5 cups)
• 3 tablespoons pine nuts, toasted and chopped
• Cooking spray
• 6 whole-wheat lasagna noodles (such as Bionaturae), cooked
• 3/4 cup part-skim ricotta cheese
• 1 ounce finely grated fresh Parmigiano-Reggiano cheese (about 1/4 cup)

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