Spinach and Squash Lasagna

1 large butternut squash, peeled and chopped
1 clove garlic
fresh rosemary
1/2 lb spinach, blanched
4 oz goat cheese or feta
olive oil
1 jar passata or marinara sauce
1 box lasagna
1 oz parmesan

1. Bake squash at 400 degrees tossed in olive oil, rosemary and garlic. Remove when soft. Mash.
2. Blanch spinach and pat dry. Chop and toss with salt and olive oil
3. Layer lasagna in pan, starting with sauce on the bottom. Next put a layer of spinach, mashed squash, and cheese. Pour sauce on top and repeat with layers of lasagna. Final layer is sauce, cheese, rosemary, and parmesan.
4. Stand for 10 minutes then cook for 35 minutes on 350 degrees.
5. Remove from oven and stand for 15 minutes before cutting

I like to alternate the sauce or replace with alfredo or pesto. You can also add any other vegetables that you like- carrots, zucchini, eggplant, etc.