Butternut Squash Spinach Lasagna

Ingredients

• 1 (15 ounce) container part-skim ricotta
• 2 cloves garlic, grated
• 1 teaspoon salt, divided
• 1 teaspoon ground pepper, divided
• 1 tablespoon extra-virgin olive oil
• 1 (11 ounce) package baby spinach
• 5 tablespoons unsalted butter
• 5 tablespoons white whole-wheat flour
• 2 ½ cups low-fat milk
• 2 ½ cups shredded Italian cheese blend, divided
• 1 tablespoon chopped fresh sage, plus more for serving
• 1 (9 ounce) package no-boil lasagna noodles
• 1 1.5-pound butternut squash, peeled, seeded and cut into 1/8-inch slices

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