Butternut Squash & Spinach Lasagna

1. Preheat oven to 375°F. Coat two 8-inch-square baking dishes with cooking spray.

2. Mix ricotta, garlic and 1/2 teaspoon each salt and pepper in a small bowl. Set aside.

3. Heat oil in a large skillet over medium heat. Add spinach and cook, stirring, until mostly wilted, about 3 minutes. Transfer to a colander and press with the back of a spoon to release excess moisture. Set aside.

4. Melt butter in a medium saucepan over medium heat. Whisk in flour and cook for 1 minute. Slowly whisk in milk. Cook, whisking often, until the sauce has thickened, about 5 minutes. Remove from heat. Stir in 1 1/2 cups cheese, sage and the remaining 1/2 teaspoon each salt and pepper until smooth.

5. Spread 1/4 cup of the sauce in each of the prepared baking dishes. In each pan, add a layer of noodles, then cover with 1/3 cup of the ricotta, a layer of squash, ¼ cup spinach and 1/2 cup of the remaining sauce. Repeat the layers. To finish, divide the remaining noodles, sauce and 1 cup cheese between the pans. Cover one lasagna with plastic wrap, then foil. Refrigerate or freeze this lasagna.

6. To bake, coat a piece of foil with cooking spray and cover the lasagna, sprayed-side down. Bake until lightly browned on top, about 1 hour. Let cool for 15 minutes. Serve topped with more sage, if desired. Cut into 6 squares.

Tips

To make ahead: Refrigerate unbaked lasagna for up to 2 days or freeze for up to 2 months. Remove plastic wrap and replace foil before baking (add 10 to 15 minutes to the baking time if frozen).