Make sure to use cooked lasagna noodles. Bring a large pot of water to boil, cook the noodles al dente, rinse each noodle with cold water and drain.
Make the spinach filling by combining the uncooked spinach with 1 cup of ricotta, 1 cup of mozzarella and two garlic cloves, minced. Add salt and pepper, to taste.
Then make the butternut squash filling by adding the other cup of ricotta cheese, 1/2 cup of milk, the nutmeg and salt and pepper, to taste.
Now you are ready to assemble the lasagna. Prepare a baking dish and grease it lightly with olive oil spray. Spread 1/3 of butternut squash filling on the bottom of the dish. Sprinkle lightly with mozzarella cheese. Top with cooked lasagna noodles.
Spread half of spinach filling over the noodles. Top lightly with Mozzarella cheese. Top with cooked noodles. Spread another layer (1/3) of butternut squash mixture, then sprinkle lightly with Mozzarella cheese. Top with cooked noodles.
Spread the remaining half of spinach filling over the noodles. Top lightly with Mozzarella cheese. Top with the final layer of cooked noodles.
Spread a generous amount of butternut squash filling (the remaining 1/3) over this final layer of noodles, sprinkle with Parmesan and remaining mozzarella cheese (about 1/2 cup of mozzarella). Generously sprinkle the cheese with paprika, and basil.
Cover the baking dish with foil and bake for 30 min at 375F. Remove foil and bake additional 10 minutes.
