Easy Creamy Low Calorie Butternut Squash Lasagna

Ingredients

• 12 sheets no-boil lasagna noodles (I use Barilla flat-rolled homemade style. There will be extras in the box if you use these)
• 1 small butternut squash (peeled, seeded, and chopped into small bite sized pieces)
• 4 cups fresh spinach
• 2 (12 ounce) packages frozen butternut squash puree (thawed)
• 15 ounces part-skim ricotta cheese
• 4 tablespoons asiago cheese (shredded) or 4 tablespoons parmesan cheese (shredded)
• 2 teaspoons asiago cheese (shredded) or 2 teaspoons parmesan cheese (shredded)
• 2 cups 2% mozzarella cheese (shredded)
• 1⁄4 cup skim milk
• 1 teaspoon garlic powder (or to taste)
• 1⁄4 teaspoon dried garlic flakes (or to taste)
• 1⁄4 teaspoon dried shallots (or to taste)
• 1⁄4 teaspoon Italian herb seasoning (or to taste)
• 1 teaspoon salt (or to taste)
• 1 teaspoon black pepper (or to taste)

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