Vegetable Lasagna with Butternut Squash

 Lighter version of Lasagna from 730 calories to 363 calories

3 cups cubed peeled butternut squash

1 cup plus 1 Tbsp organic vegetable broth, divided

1 cup fat-free milk

4 garlic cloves

1/2 tsp kosher salt

1/4 tsp freshly ground black pepper

dash of ground nutmeg

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

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

1 Tbsp olive oil

1 small onion, chopped (about 3/4 cup)

1 lb sliced cremini mushrooms

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

3 Tbsp pine nuts, toasted and chopped

cooking spray

handful of Parmigiano Reggiano cheese

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

1.  Preheat oven to 375 degrees.

2.  Combine squash, 1 cup broth, milk, and garlic in a medium saucepan; bring to a boil  Reduce heat to medium; simmer until squash is tender (about 20 minutes).  Remove from heat.

3.  Place squash mixture in a blender.  Add salt, pepper, and nutmeg.  Remove center piece of blender lid (to allow steam to escape) ;secure blender lid on blender.  Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth.  Place blended squash mixture in a bowl; add Gruyere cheese and 5 oz mozzarella cheese, stirring until cheese melts and mixture is smooth.

4.  Heat a large skillet over medium heat.  Add oil to pan, swirl to coat.  Add onion and mushrooms; cook 7 minutes or until browned and liquid evaporates.  Add chard and remain 1 Tbsp broth  Cover and cook 2 minutes or until chard wilts.  Place chard mixture in a fine sieve; drain 5 minutes.  Place chard mixture in a bowl.  Add pine nuts; toss to combine.

5.  Spread 1/2 cup squash sauce in bottom of a broiler-safe 11x7 inch glass or ceramic baking dish coated with cooking spray.  Arrange 3 noodles over sauce; top with half of chard mixture.  Dollop ricotta cheese on top of chard.  Spread half of remaining sauce over top.  Arrange 3 noodles over sauce.  Top with remaining chard mixture; top with remaining sauce.  Sprinkle evenly with remaining 5 oz mozzzarella cheese and Parmigiano-Reggiano Cheese.  Cover with foil coated with cooking spray.  Bake at 375 degrees for 35 minutes.  Uncover and bake an additional 10 minutes or until bubbly.

6.  Preheat broiler to high.  (keep lasagna in oven)

7.  Broil lasagna 3 minutes or until cheese is golden brown.  Remove from oven; let stand 10 minutes.