• Preheat oven to 375 degrees F

FOR THE BUTTERNUT SQUASH FILLING

• Roast and puree your own butternut squash, (see how to here) or buy it canned from the market.  If neither are available to you, pureed pumpkin is another great option.
• Place the cooked (or canned) butternut squash, ricotta, garlic, milk, salt + pepper, and nutmeg in the bowl of a large food processor. Puree until completely smooth.  Add more milk if needed- you want the butternut squash filling to be thick and creamy, but not runny. Season to taste.

FOR THE SPINACH RICOTTA MIX

• Remove excess water from the thawed spinach; you can do this using a mesh wire strainer, cheesecloth, or tea cloth. Transfer the spinach to a large mixing bowl with the ricotta cheese, mozzarella, fresh chopped basil, salt and pepper.  Mix until fully combined.

PUTTING IT TOGETHER

• Prepare your baking dish (I usually use a large, deep casserole dish, 12.38"L x 9.25"W x 2"H, but the one shown in the images is slightly larger).  Spray dish with non-stick cooking spray of choice.
• Spread 1/3 of the butternut squash filling on the bottom of the dish.  Sprinkle with a thin layer of mozzarella cheese and cover with a single, non-overlapping layer of no-boil lasagna noodles (approx. 5). Gently spread half the spinach mixture over the noodles and sprinkle with mozzarella cheese. Top with a layer of sliced zucchini*
• (REPEAT) Spread 1/3 of the butternut squash mixture over the sliced zucchini layer.  Sprinkle with a light layer of mozzarella cheese and top with a single, non-overlapping layer of no-boil lasagna noodles (approx. 5). Spread the second half of the spinach mixture on top of the lasagna noodles.  Top with mozzarella cheese and top with a layer of sliced zucchini.
• Spread the remaining 1/3 of the butternut squash filling over the zucchini and sprinkle with grated Parmesan and mozzarella cheese. Sprinkle fresh basil leaves on top of the cheese.
• Cover the baking dish with a large foil "tent" and bake for approximately 20-30 minutes. Remove the foil and continue to cook for an additional 15-20 minutes, or until the cheese is bubbly and golden.
• Top with additional fresh basil, if desired.