Work Week Lunch

1 Preheat your oven to 400 F. 
2 Add 1 TBSP of oil and a sprinkle of salt and pepper to the flesh side of each butternut squash half (2 TBSP total). Place them "face down" on a baking sheet and bake for 30 minutes.
3 While the squash bakes, first cook the 6 cups of spinach. You can zap it in the microwave in a microwave safe container or dish for 2-3 minutes with some water or steam the spinach on the stove with a tiny bit of water and oil for about 5-7 minutes. You don't want it to be all the way wilted!
4 Add the cooked spinach and entire container of ricotta cheese (16 oz) to a bowl. Add salt, pepper, sage, rosemary and thyme. Mix well until combined and set aside or in the fridge.
5 Cook the lasagna noodles according to the package and set aside. 
6 When the squash is done roasting, carefully scoop out the seeds and discard them. Then scoop out the cooked butternut squash flesh and transfer it to a food processor or blender. Add the milk, salt and pepper to the butternut squash and blend until smooth. Taste, adjust spices and blend again if needed.
7 Preheat your oven to 375 F (or just turn the heat down) and now it's time to assemble! Grease the bottom of a 9x13 baking dish with cooking spray. Add a thin layer of butternut squash puree to the bottom of the pan. Then add a layer of noodles (I added 3 noodles to each layer). 
8 Top the first layer of noodles with half of the ricotta/spinach mixture. Then add 1/4 cup of mozzarella cheese, followed by 1/3 cup parmesan cheese. Top with another layer of noodles. 
9 Add a layer of butternut squash puree on top of the noodles. (Make sure you'll have enough left for a generous amount for the last layer!). Then add 1/4 cup of mozzarella cheese, followed by 1/3 cup parmesan cheese. Top with another layer of noodles* (I accidentally didn't make enough noodles so I skipped that layer and just put ricotta on top of the puree! It still tastes good).
10 Top the new layer of noodles with the remaining ricotta mixture, followed by 1/4 cup mozzarella cheese and 1/3 cup parmesan cheese. Then add the last layer of noodles.
11 Add the remaining butternut squash puree to the last layer of noodles, followed by the rest of your mozzarella cheese. Bake, covered, for 30 minutes at 375F. You can remove the cover for the last 10 minutes of baking!