Oven: Preheat oven to 425 degrees and spray baking sheet with cooking spray. Place squash evenly on baking sheet and spray with cooking spray. Sprinkle nutmeg, cinnamon, garlic powder, salt, pepper and parmesan on squash and roast for about 30 minutes.
Microwave: Place squash and seasonings in a microwave-safe bowl, and cover with saran wrap. Pierce saran wrap with a few holes for steaming and cook on high 5 minutes or until tender.
Meanwhile, measure chicken and place in one bowl. In a separate bowl, mix the cottage cheese with the parmesan cheese and egg white. Set aside.
Once butternut squash is roasted, allow it to cool slightly. Mash squash and stir it in with the chicken.
Turn oven down to 375 degrees and spray a 9×9 baking dish with cooking spray. Begin assembling lasagna by placing 9 wonton wrappers on the bottom of the baking dish (or 3 noodle sheets for each layer, the amount used will vary depending on the size of the noodles).
Spread half of the squash/chicken mixture over the noodles.
Spread half of the cottage cheese/parmesan cheese mixture over the squash layer. Repeat layering with wonton wrappers, squash/chicken, cottage cheese/parmesan layers and top with mozzarella.
Bake for 30-35 minutes, or until cheese is melted and lightly golden brown.