Butternut Squash And Mushroom Lasagna | Metropolitan Market

Ingredients

• 2 tablespoons extra virgin olive oil
• 1 small yellow onion (finely chopped)
• 1 1/4 pound cremini or button mushrooms (sliced)
• 1 clove garlic (thinly sliced)
• Kosher salt (to taste)
• Pepper (to taste)
• 1 tablespoon finely chopped fresh sage (plus more for garnish)
• 1 tablespoon finely chopped fresh thyme (plus more for garnish)
• 1 1/4 pound butternut squash (peeled, seeded, and cubed (about 4 cups))
• 1 cup broth or water
• 4 tablespoons unsalted butter
• 1/4 cup all-purpose flour
• 3 1/2 cups whole milk
• Pinch of nutmeg
• 12 no-boil or oven-ready lasagna noodles
• 2 1/2 cups (10 ounces) shredded whole-milk mozzarella cheese
• 1/3 cup grated parmesan cheese