Preheat oven to 400 degrees.

Cut the squash in half length wise and remove seeds, line a baking sheet with aluminum foil and bake for 40-45 minutes with squash face down. (This can be done ahead of time.)

Cook the lasagna noodles according to package direction, once cooked, rinse in cold water and drain. I let my noodles sit in cool water while I made the sauce and spinach filling so they didn’t get too sticky.

Once the squash has cooked, remove and allow to cool for 15 minutes or so. Remove the skin (should come off fairly easily now that it's cooked, if it doesn’t, use a spoon to scrape our flesh) and measure out 2 cubs cooked/mashed squash.

Add the cooked squash to a food processor, along with aged cheddar, almond milk, and ricotta cheese. Puree until smooth.

While the cooked squash cools, add coconut oil in a large skillet over medium-high heat. Add the onion and garlic, cook until the onion is soft and translucent, approx 4-5 minutes.

Transfer the butternut squash puree to the skillet with onions, then add in all herbs and seasonings, fresh sage, dried thyme, smoked paprika, nutmeg, cinnamon, salt, cayenne, crushed red pepper flakes, and black pepper.

Stir to combine and cook 2-3 minutes, allowing the seasonings to blend well. Sauce should be smooth and fairly thick.

For the spinach filling, add 1/2 tbsp coconut oil to medium sauce pan, once oil is hot, add in fresh spinach and cook until leaves are wilted, stirring frequently. Remove cooked spinach from heat and set aside to cool.

Add cooked spinach to medium bowl with 1 cup ricotta cheese, 1/2 cup Italian cheese blend, minced garlic, salt, pepper, and Parmesan cheese, stir until well combined.

To assemble lasagna, prepare a 9x13 casserole dish (mine was approx 8.5 x 12 and I had to slightly trim my lasagna noodles), grease the bottom of the casserole dish lightly with coconut oil cooking spray. Spread 1/3 of butternut squash filling on the bottom of the dish. Sprinkle lightly with Italian cheese blend, then top with three cooked lasagna noodles, try to avoid overlapping noodles.

Next, spread half of spinach filling over the noodles, followed by another light layer of shredded Italian cheese blend, then a layer of noodles (three).

Spread another layer of butternut squash mixture (approx 1/3), then sprinkle light layer of shredded Italian Cheese Blend and top with cooked noodles (three).

Add the remaining half of spinach filling over the noodles, spread evenly, then top with Italian cheese blend and final layer of noodles (three).

Top noodles with remaining 1/3 butternut squash sauce, and sprinkle with the last of the Italian Cheese Blend, approx 1/2 cup.

Cover the baking dish with aluminum foil and bake for 25 min. Remove foil and bake additional 15 minutes.

Allow lasagna to cool for 5-10 minutes before serving, top with fresh sage if desired.