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Ingredients
| 2 | (12-ounce) packages | frozen butternut or winter squash puree, (about 3 cups) thawed |
| 2 | cups | (490 grams) part-skim ricotta cheese |
| 3⁄4 | cup | (185 grams) reduced-fat 2% milk |
| 1 | tablespoon | fresh sage chopped |
| 1⁄2 | teaspoon | salt |
| 1⁄4 | teaspoon | freshly ground pepper |
| 1 | (10-ounce or 285-gram) package | frozen chopped spinach thawed and squeezed dry |
| 1 1⁄2 | cups | (170 grams) shredded reduced-fat mozzarella cheese |
| 1⁄2 | cup | (55 grams) freshly grated Parmesan cheese |
| 9 | no-boil lasagna noodles |
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