BUTTERNUT SQUASH FILLING:

1. Combine 2 cups of butternut squash puree with ricotta cheese, milk, salt, nutmeg and cinnamon in a food processor. 
2. Mix well, taste and add more salt/pepper or milk if necessary to create a creamy consistency.

SPINACH FILLING:

1. Sauté the onions in 1 Tablespoon olive oil over low/medium heat approx. 3 min or until soft.  Season with a little salt and pepper. 
2. Add the garlic, stir and add the spinach.  Cook another minute. 
3. Transfer the onions into a bowl and add the ricotta cheese and mozzarella cheese.  Stir to combine.

LASAGNA NOODLES:

1. Cook the noodles in a large stockpot in boiling water and undercook them according to package directions by 2 minutes.  
2. Drain and run over cool water.

TO ASSEMBLE:

1. Spray the bottom of a 9×13 baking dish with cooking spray or olive oil.  Spoon in enough butternut squash puree to coat the bottom of the dish.
2. Lay 3 noodles side by side (overlapping if necessary and cut noodles if they are too long)
3. Drop spoonfuls of the pureed butternut squash onto the noodles and spread using the back of a spoon.
4. Drop spoonfuls of the spinach mixture on top of the squash and repeat with the back of a spoon.
5. Top with with mozzarella cheese and parmesan cheese.
6. Repeat this process 3 more times, resulting in 4 layers.
7. On the last layer, top with mozzarella cheese and parmesan cheese.
8. Cover and bake for 30 minutes in a preheated 375°F oven or until hot all the way through. 
9. Remove the foil and set the pan under the broiler for a few minutes to create a golden brown top if desired.