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Vegetable Lasagna with Butternut Béchamel

Faith Durand
  • minutes
  • Serves 6 to 8

INGREDIENTS

2 lb

Butternut squash

1 lb

Cremini mushrooms

3 cloves

Garlic

1 tsp

Thyme, fresh leaves

1 lb

Lasagna noodles

1 tsp

Nutmeg

1 1/2 cups

Parmesan and mozzarella cheese mix

1 cup

Milk

1/4 cup

Water or white wine

1

large bunch (about 5 large leaves) chard, well-washed