Preheat oven to 375°F (190°C).
For the butternut squash filling: In a food processor, blend butternut squash puree, Ricotta cheese, milk, salt, and nutmeg until creamy. Adjust salt and milk as needed.
For the spinach filling: Mix cooked spinach, Ricotta cheese, half of the mozzarella cheese, garlic, salt, and pepper.
Grease a baking dish (approximately 11×8.5×3 inches) with olive oil spray. Spread ⅓ of the butternut squash filling on the bottom, then sprinkle with some mozzarella.
Layer with cooked lasagna noodles, followed by half of the spinach filling, and a light sprinkle of mozzarella. Repeat layering with noodles, butternut squash filling, and mozzarella.
Finish with a final layer of noodles, the remaining butternut squash filling, and top with Parmesan, the rest of the mozzarella, Italian seasoning, paprika, and basil.
Cover with foil and bake for 30 minutes. Remove foil and bake for an additional 10 minutes.
Prep Time: 30 minutes | Cooking Time: 40 minutes | Total Time: 1 hour 10 minutes
Kcal: 401 kcal | Servings: 8 servings
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