Vegetable Lasagna with Butternut Béchamel

INGREDIENTS

3 cups

cubed peeled butternut squash

1 cup

plus 1 tablespoon organic vegetable broth, divided

1 cup

fat-free milk

garlic cloves

1/2 tsp

kosher salt

1/4 tsp

freshly ground black pepper

ground nutmeg

2 oz

cave-aged Gruyère cheese, shredded (about 1/2 cup)

3 oz

part-skim mozzarella cheese, shredded (about 3/4 cup), divided

1 tbsp

olive oil

small onion, chopped (about 3/4 cup)

1 lb

sliced cremini mushrooms

bunch Swiss chard, trimmed and very thinly sliced (about 5 cups)

3 tbsp

pine nuts, toasted and chopped

Cooking spray

whole-wheat lasagna noodles (such as Bionaturae), cooked

3/4 cup

part-skim ricotta cheese

1 oz

finely grated fresh Parmigiano-Reggiano cheese (about 1/4 cup)