Butternut Squash, Spinach and Zucchini Lasagna

INGREDIENTS

3 cups

butternut squash puree (from one roasted butternut squash - see notes. Or 1.5 cans)

1 1/2 cups

ricotta cheese

1/2 cup

milk (more if needed)

1/4 tsp

salt (or more to taste)

1/4 tsp

nutmeg

32 oz

frozen spinach (thawed and squeezed of all extra water)

1 1/2 cups

ricotta cheese

1 cup

mozzarella cheese

2 cloves

garlic (minced (fresh is best))

1/4 tsp

salt

pepper

medium zucchini (sliced 1/8" thick)

sheets no boil lasagna noodles

2 cups

shredded mozzarella cheese

1/2 cup

parmesan cheese (for the top)

italian seasoning

paprika

basil (fresh and dry)