Butternut Squash Lasagna

2 small or 1 large butternut squash, peeled, cubed and mixed with 1 tablespoon of cumin, a dash of tumeric and 1 teaspoon of nutmeg – add 2 tablespoons of olive oil and salt and pepper. Spread on a baking sheet and bake at 400 F for 30 minutes.
Place in a food processor with 1 tub of ricotta cheese , 1 cup of milk and 3/4 of a teaspoon of salt
Pulse until smooth.

Dice 1 medium onion and 2 garlic cloves. Saute until soft in 1 tablespoon of olive oil, add 10 ounces of spinach and cook until wilted. Mix in a bowl with 1 tub of ricotta cheese, 1 cup of mozzarella cheese and salt and pepper.

To assemble:
Gluten Free Lasagna Noodles (boiled for 3-5 minutes until soft) – about 20 noodles
1 1/2 cups of mozzarella cheese
1/2 cup of parmesan cheese for the top
1/4 teaspoon of Italian seasoning, basil and paprika

Spray oil on a 9×13 pan. Layer 1/3 of the squash puree in the bottom, sprinkle with mozzarella cheese.
Place a layer of noodles. Layer 1/2 of the spinach mixture. Sprinkle with mozzarella cheese.
Add another layer of noodles. Spread another 1/3 of the squash puree and sprinkle with mozzarella cheese. Add another layer of noodles. Spread the rest of the spinach mixture and sprinkle with mozzarella cheese. Add a final layer of noodles. Spread the final third of the squash puree and sprinkle with mozarella cheese, parmesan and spices. Spray a piece of tinfoil with oil. Cover and bake at 375 F for 30 minutes. Uncover and bake for 10 more minutes.