Roasted Butternut Squash Lasagna

Name: Roasted Butternut Squash Lasagna
Prep time: 1 h 30 min
Cook time: 40 min
Total time: 2 h 10 min
Cuisine: American, Italian
Ingredients: 1 (large) butternut squash ((about 3 ½ - 4 pounds)); 1-2 tablespoons olive oil; ⅔ cup milk; 1 teaspoon fresh thyme leaves ((or ½ teaspoon dried thyme leaves)); 2 fresh sage leaves ((or ¼ teaspoon dried sage)); ¾ teaspoon kosher salt; Dash of ground black pepper; ¼ cup (½ of a stick) salted butter; 2 large yellow onions, thinly sliced; 8 ounces sliced baby bella mushrooms or white button mushrooms; ½ teaspoon chopped fresh thyme leaves ((or ¼ teaspoon dried thyme)); 1 fresh sage leaf (chopped (or ⅛ teaspoon dried sage)); Kosher salt and ground black pepper, to taste; 1 (10 ounce) package frozen chopped spinach, thawed; 15 ounces ricotta cheese ((or sub with 16 ounces small curd cottage cheese, extra liquid strained)); 1 cup shredded mozzarella cheese; ¼ cup grated Parmesan cheese; 1 large egg, lightly beaten; ½ teaspoon salt; ½ teaspoon garlic powder; ⅛ teaspoon ground nutmeg; 1 (12 ounce) package no-boil (“oven ready”) lasagna noodles ((you probably will not need the entire box; I use 10 noodles total)); 1 ½ cups shredded mozzarella cheese; Optional garnish: chopped fresh parsley or other herbs