Courtesy of PureZing

Serves 8-10

INGREDIENTS:

12 Lasagna noodles, cooked till al dente
3 lb. Butternut squash
2 Tablespoons olive oil, divided
3 Tablespoons butter, divided
2 cups onions, chopped
1 ½ lbs. Swiss chard, chopped (discard tough stems)
1/3-cup flour
½ teaspoon garlic salt or 1 clove garlic, pressed
¼ teaspoon freshly ground nutmeg
¼ teaspoon dried thyme, or 1-teaspoon fresh thyme, chopped
¼ teaspoon ground dried sage
4 cups whole milk
1 cup Parmesan, grated
1 cup Mozzarella, grated
1 green onion, chopped

DIRECTIONS:

Cook the lasagna noodles according to package directions.

Preparing the squash:
Preheat oven to 450 degrees F.

Peel, seed, and cut butternut squash into 1/2-inch chunks. Toss the butternut squash chunks with 1-tablespoon olive oil and place in a single layer on a large cookie sheet. Roast the squash chunks for 30 minutes, stirring after 15 minutes, till tender.

Remove chunks from the oven and puree in a food processor until almost smooth. Set aside.

Preparing the filling:
Lower the oven temperature to 375 degrees F.

In a large Dutch oven or saucepot melt the remaining 1-tablespoon olive oil and 1 tablespoon of butter over medium heat. Add the chopped onion and cook for about 10 minutes or until golden, stirring often. Add the Swiss chard and cook until wilted and the liquid evaporates, about 7 minutes.

Remove from heat and set aside.

Preparing the white sauce:
In a large saucepan, over medium heat, melt the remaining butter. Whisk in the flour, pepper, garlic salt or pressed garlic, nutmeg, thyme and sage. Cook for 1 minute while stirring constantly.

Gradually whisk in the milk until smooth. Cook the sauce over medium-high heat until it boils and thickens slightly. Boil for an additional 2 minutes while stirring, then whisk in all but 4 tablespoons of the Parmesan cheese.

Remove the saucepan from heat.

Layering the lasagna:
In a 13" x 9" casserole: Spoon 1/2 cup of the white sauce and spread over the bottom of the pan. Arrange 4 cooked lasagna noodles over the sauce, overlapping to fit. Evenly spread all of the Swiss chard mixture over the noodles. Top with 1-cup white sauce. Sprinkle with 1/4 cup of mozzarella cheese.

Arrange 4 lasagna noodles on top. Spread 1-cup white sauce on top of noodles. Spread all butternut squash chunks evenly over the sauce. Top with 1/4 cup of mozzarella cheese.

Top with remaining lasagna noodles, remaining white sauce. Sprinkle with the chopped green onions and the remaining mozzarella cheese. Sprinkle with the reserved 4 tablespoons Parmesan cheese.

Cover with foil and bake at 375 degrees for 30 minutes. Remove the foil and bake for an additional 10 minutes or until hot and bubbly. Let lasagna cool for 10 minutes before cutting.