Butternut Squash and Spinach Lasagna Roll Ups

-6-8 lasagna noodles, cooked according to packaging
-1 butternut squash, sliced in half lengthwise
-1 medium shallot, minced
-1 tsp minced garlic
-3/4 cup milk
-1/4 tsp salt, 1/4 tsp pepper, 1/4 tsp nutmeg, 1/4 tsp sage
-2 tbsp parmesan
(spinach ricotta filling)
-2 cups spinach, chopped
-1 tsp minced garlic
-1 1/2 cup ricotta
-1 egg
-1/2 cup mozzarella
-extra parmesan for topping (optional)

1. Heat oven to 425. Place butternut squash flesh side up on a baking sheet. Drizzle with olive oil and add salt and pepper. Bake 45 mins.
2. Remove from oven. Turn oven down to 350.
3. Scoop out seeds and discard. Scoop remaining cooked squash into a large bowl. Add milk, salt, pepper, nutmeg, sage, and parmesan. Use a hand mixer to combine.
4. In a large skillet, add a drizzle of olive oil over medium high heat. Add shallots and garlic, cook 2-3 min. Add butternut squash mixture and combine 3-4 min. Pour squash mix back into original bowl. Wipe out pan.
5. In same pan, add a drizzle of olive oil and minced garlic for spinach ricotta filling. Add spinach. Cook 4-5 min.
6. In a separate large bowl, combine ricotta, egg, mozzarella, and cooked spinach.
7. Lay put your lasagna noodles. Add about 1/3 cup ricotta mix. Roll.
8. In a 9×13 pan, add 1/2 butternut squash mixture to bottom and spread in an even layer. Add lasagna roll ups. Top with remaining squash and parmesan. Cover with foil. Bake 30 min.