Butternut Squash And Mushroom Lasagna

Ingredients

• 1/4 cup (1/2 stick) unsalted butter
• 2 1/2 cups chopped onions
• 1/2 pound crimini (baby bella) mushrooms, sliced (about 3 cups)
• 2 pounds butternut squash, peeled, seeded, cut into 1/4-inch-thick slices (about 5 1/2 cups)
• 1 14-ounce can vegetable broth
• 4 tablespoons chopped fresh thyme, divided
• 4 tablespoons sliced fresh sage, divided
• 3 15-ounce containers whole-milk ricotta cheese
• 4 cups grated mozzarella cheese, divided
• 2 cups grated Parmesan cheese, divided
• 4 large eggs
• Olive oil
• 1 9-ounce package no-boil lasagna noodles

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