Butternut Squash Lasagna Pinwheels

Ingredients

• 1 small butternut squash (about 1 1/2 pounds), peeled, seeded and cut into 1/4-inch pieces (about 4 cups)
• 2 tablespoons olive oil
• Kosher salt and freshly ground black pepper
• 8 ounces pancetta, diced
• 1 stick (8 tablespoons) unsalted butter, diced
• 1 large onion, diced
• 2 tablespoons all-purpose flour
• 4 cups whole milk
• 1/8 teaspoon freshly grated nutmeg
• 5 sage leaves, plus more for serving
• 4 ounces cream cheese, diced, at room temperature
• 1 cup grated Parmesan
• 10 fresh lasagna sheets, each about 5-by-5-inches
• 1 2/3 cups baby spinach
• 4 cups shredded whole-milk mozzarella

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