Autumn Lasagna with Butternut Squash and Spinach

Preheat oven to 350°F.

Cut squash into thin slices and place on a baking sheet. Drizzle with 1 tablespoon olive oil. Add salt and pepper to taste and toss to coat. Arrange in an even layer and roast 15 minutes. Toss the squash and roast about 15 minutes more or until the squash is soft. Remove from oven and set aside; leave your oven on.
While the squash is roasting, cook the lasagna noodles according to package instructions. Once al dente, drain and rinse under cold water to prevent sticking.

In a medium skillet, heat 1 tablespoon olive oil over medium-high heat. Add garlic and saute 2 minutes. Stir in spinach and 1 tablespoon basil. Cook about 1 minute or until spinach is wilted. Remove from heat and set aside to cool.

In a medium saucepan, heat last tablespoon of olive oil over medium-high heat. Add flour and whisk for 1 minute. Slowly whisk in milk an the pinch of salt; bring to a boil, whisking constantly. Continue whisking for 2 more minutes or until white sauce thickens. Remove from heat.

Stir ricotta into spinach. Add egg and oregano; stir. Season with salt and pepper.

Coat a 9×13-inch baking dish with cooking spray. Spread about half the sauce evenly in the bottom of dish. Arrange of a layer of 3 noodles over the sauce. Gently spread half the ricotta and spinach mixture over the noodles and top with roasted squash. Sprinkle half the mozzarella over squash. Top with remaining ricotta and spinach mixture, followed by the remaining noodles. Top with remaining sauce, basil, then mozzarella.

Coat a sheet of aluminum foil with cooking spray. Tent foil, sprayed side down, over lasagna. Bake 25 minutes. Remove foil and bake an additional 15 minutes to brown the cheese slightly. Let lasagna rest about 5 minutes before cutting.