Butternut squash lasagna with bechamel

Name: Butternut squash lasagna with bechamel
Ingredients: For the lasagna; 1 pound fresh, or cooked, lasagna noodles; 2 cups butternut squash flesh, cooked; 1 medium onion, diced; 3 cloves garlic, minced; 4 ounces goat cheese; 1 pound Italian sausage; 8 ounces fresh ricotta or mozzarella; 1 cup grated Parmigiano Reggiano; 2 1/2 cups bechamel (recipe follows); 1 pound fresh baby spinach, sauteed; olive oil for sauteeing; Bechamel sauce; 1 1/2 cups half and half; 1 cup water; 4 tablespoons cornstarch; 1 egg; 1/8 teaspoon nutmeg; 1/2 cup grated parmesan