In a large stock pot or dutch oven, heat the olive oil and butter over medium high heat.
Add the onion to the pot and cook until soft, stirring occasionally. Then, add the garlic and cook one more minute stirring constantly.
Add the squash and 6 cups of the stock to the pot along with the oregano, thyme, nutmeg, and salt and pepper to taste.
Simmer for 10-15 minutes until squash is fork tender.
Remove the squash chunks to a blender and puree until smooth, then return to pot. **Alternately, using a handheld immersion blender, puree the squash right in the pot until smooth.
Add the remaining broth, and broken lasagna noodles to the pot with the squash.
Simmer for 10 minutes, until noodles are al dente.
Remove the pan from the heat and add the beans, mozzarella, and parmesan cheese. Stir for 1-2 minutes until cheese is melted.
Serve immediately garnished with extra cheese and parsley if desired.