Vegetable Lasagna With Butternut Béchamel

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1 pound (about 16) lasagna noodles

2 to 2 1/2 pound butternut squash (or 2 pounds chopped squash)

Olive oil

Salt and pepper to taste

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

1 pound cremini mushrooms, washed and sliced

3 cloves garlic, finely minced

1/4 cup water or white wine

1 cup milk, plus additional if needed

1 teaspoon freshly grated nutmeg

1 lemon, zested

1 teaspoon minced fresh thyme leaves, plus extra for the top of the lasagna

1 1/2 cup shredded Parmesan and mozzarella cheese mix

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