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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