• Preheat oven to 400°F. Toss squash, olive oil, and 1/4 teaspoon salt together, then spread onto a large baking sheet. Roast for 30 minutes, stirring halfway, until soft and caramelized.
  6 cups cubed butternut squash, 2 tablespoons olive oil, ¼ teaspoon fine sea salt
• Transfer squash to a food processor or blender. Puree until smooth, then add ginger, paprika, tarragon, and cinnamon. Taste and adjust as needed.
  1/4 teaspoon ground ginger, 1/4 teaspoon smoked paprika, 1/4 teaspoon dried tarragon, Pinch ground cinnamon
• Mix together ricotta, spinach, Parmesan, egg and sage. Season with salt and pepper.
  15 ounces ricotta, 10 ounces frozen spinach, 1 cup grated Parmesan cheese, 1 egg, 1 teaspoon chopped fresh sage, ¾ teaspoon fine sea salt

To assemble:

• Lightly grease a 9x13-inch casserole/baking dish. Spread about 3/4 cup sauce on the bottom. Arrange 3-4 lasagna noodles on top, then spread on half of the ricotta mixture. Cover with 3/4 cup of sauce and 1 cup mozzarella, then more lasagna noodles. Repeat. Cover with remaining sauce and mozzarella.
  12 no-boil lasagna noodles, 3 cups grated mozzarella cheese
• Cover dish with foil and bake for 40 minutes, then uncover and cook another 20 minutes. Let cool 10 minutes before serving.