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1. Saute mushrooms and garlic until mushrooms begin to brown and all the liquid has been cooked off (12+ min).
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2. Prepare the sauce. Heat olive oil in a separate large saucepan over medium heat. Sprinkle in flour and stir to combine. Cook, stirring frequently, until mixture begins to turn a very light tan, about 3 min.
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3. Slowly whisk in evaporated milk, salt, nutmeg, and pepper. Stirring frequently, bring to a simmer. Once mixture simmers, turn off heat; it should be thickened enough to coat the back of a spoon.
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4. Set aside 1 1/3 cups of sauce. Whisk squash and chicken broth into the remaining sauce.
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5. In a medium bowl, stir together the spinach and 1/3 cup of the reserved white sauce.
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6. Transfer cooked mushrooms to another bowl and stir in another 1/3 cup white sauce.
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7. Add remaining 1 T oil to the pan used for the mushrooms. Reduce heat to medium and lightly brown onion.
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8. Assemble the lasagna. Pour remaining 2/3 cup white sauce into the prepared baking pan and spread it over the bottom. Lay 4 lasagna sheets in the pan and top with the entire spinach mixture, then 1 cup of the Swiss cheese and 1 cup of the squash sauce.
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9. Top with 4 more sheets, then all the sausage, all the onion, 1 cup squash sauce, and 1/3 cup of the Parmesan.
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10. Top with 4 more sheets, all the mushrooms, remaining 1 cup Swiss, and 1 cup squash sauce.
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11. Top with 4 remaining sheets. Spread remaining squash sauce over pasta and sprinkle remaining 1/3 cup Parmesan.
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12. Cover with oiled sheet of foil. Bake, for 30 min. Remove foil and bake until bubbly and beginning to brown (20 min).
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13. Let rest for 10 and serve.
