Healthy Butternut Squash & Spinach Lasagna

Lasagna is a favorite comfort food for most people, but the traditional recipes can be very high in fat and unhealthy carbs.  This recipe simplifies the ingredients and makes healthier selections on each ingredient.  This recipe is also a nice vegetarian option/ addition for family lasagna dinners.  If you are looking for a dessert to treat yourself after eating this healthy dinner, I recommend my Limoncello Dolcini.

Includes Dairy, Nuts if you use almond milk 
Below recipe is for a 1.1/2 quart baking dish which makes about 6 serving sizes, of approximately 3.5 oz serving size.  This is the serving size the nutrition info is calculated to below:
Calories-515.5 | Total Fat-20g | Trans Fats-0g | Saturated Fats-10g | Carbohydrates-52.5g | Fiber-8g | Protein-31g | Sugar-4g | Sodium-593.5mg

Ingredients

6 whole wheat, vegetarian lasagna noodles
2 tbsp. extra virgin olive oil
1/4 cup onion, minced
2 garlic cloves
6.1/2 cups water
3-4 cups fresh spinach
1/2 of a butternut squash, skin peeled and sliced into thin square 'sheets'
garlic powder
salt to taste
1/2 cup unsweetened almond milk
1.1/2 cups part skim milk ricotta cheese
3/4 cup grated Parmesan & Romano cheese
2 cups low moisture part skim mozzarella cheese, shredded

1. Preheat oven to 365 degrees F.
2. Fill a large pot with lightly salted water (about 6 cups) and bring to a rolling boil over high heat.  Once the water is boiling, add the lasagna noodles a few at a time, and return to a boil.  
3. Cook the pasta noodles uncovered, stirring occasionally, until pasta has cooked through but is still al dente, or still firm to bite (approximately 10 minutes).  Remove
   
   the noodles to a plate. 
4. In a skillet over medium heat, put oil, onion and garlic together and cook for a few minutes, stirring occasionally.
5. Add 1/2 cup water and spinach and cover almost completely.  Steam the spinach until begins to wilt, stirring occasionally, about 5 minutes.  Drain excess water, and remove from heat.
6. In a bowl, mix the ricotta cheese, Parmesan cheese, milk and 1/2 cup of the mozzarella cheese.
7. Place 2-3 noodles side by side into the bottom of a greased baking dish (I use spray olive oil), you may need to cut noodles to better fit the dish; top with a layer of spinach and onions mixture, then layer butternut squash on top.  Sprinkle squash with garlic power and salt to taste (salt optional), and then a layer of the cheese mixture.  Repeat layers using all of each mixture and vegetable.  Generously sprinkle top with the balance of mozzarella cheese.
8. Bake in the preheated oven until the dish is bubbling and the cheese has completely melted, about 30-45 minutes.  Once cheese begins to brown (should be around the edges first), turn off the oven but leave the dish in the oven about 10 more minutes.  This will "crisp up" the top cheese layer without burning the rest of the dish.  Allow to stand at least 10 minutes before serving for easier cutting.