INGREDIENTS
2
10- to 12-ounce packages frozen winter squash puree, thawed
1/8 tsp
ground nutmeg
1 32 ounce container
ricotta
1 5 ounce package
baby spinach (6 cups)
kosher salt and black pepper
12
lasagna noodles (about 3/4 of a 16-ounce box)
8 oz
mozzarella, grated (about 2 cups)
green salad, for serving