Photo by Fred Hardy II / Food Styling by Ruth Blackburn / Prop Styling by Christina Brockman.

Spread 1 cup Asiago-Garlic Mornay Sauce over noodles; sprinkle evenly with half (about 1 cup) of mushroom mixture.Dollop 1 cup ricotta mixture over mushrooms, and spread out as evenly as possible.

Top with half (about 1 1/2 cups) of butternut squash, and spread it in a single layer.Top with 6 slices mozzarella cheese and 2 tablespoons Asiago cheese.Repeat layers once, starting and ending with noodles.

Pour remaining 1 1/2 cups Asiago-Garlic Mornay Sauce over final layer of noodles.Top with remaining 6 slices mozzarella cheese and 1/4 cup Asiago cheese.

Cover tightly using aluminum foil; place on a large rimmed baking sheet.. Bake at 400°F on upper rack until sides of lasagna are bubbly, about 50 minutes.

Uncover and bake at 400°F until cheese is browned and noodles are tender, about 20 minutes more..cheese, lemon zest and thyme.

In another shallow bowl, beat the eggs.Season the eggs and chicken cutlets with salt and black pepper.

Dip each cutlet in the egg mixture and let the excess drip off, then dredge in the bread crumbs.Transfer the breaded cutlets to a baking sheet lined with parchment paper.. Preheat the oven to 325°F.