Butternut Squash and Spinach Lasagna

Ingredients:

10 oz lasagna noodles, cooked (for gluten-free, use Tinkyada brown rice lasagna noodles)

2 cups butternut squash puree

1 ½ cups Ricotta cheese

1 ½ cups mozzarella cheese, plus more for topping

½ cup Parmesan cheese, for topping

¼ teaspoon Italian seasoning

¼ teaspoon Paprika

¼ teaspoon Basil

1 cup milk, or more as needed

Salt and nutmeg, to taste

10 oz spinach, cooked

2 cloves garlic, minced

Olive oil spray, for greasing

Directions: