Noodle Less Butternut Squash Lasagna

Ingredients

• 3 cups low-fat milk, divided
• ½ cup all-purpose flour or all-purpose gluten-free flour
• 2 ounces reduced-fat cream cheese (3 tablespoons)
• 1 cup grated Parmesan cheese
• ½ teaspoon ground pepper, divided
• ¼ teaspoon salt, divided
• ⅛ teaspoon ground nutmeg
• 2 (10 ounce) packages frozen chopped spinach, thawed and squeezed dry
• ½ cup part-skim ricotta
• 2 tablespoons extra-virgin olive oil
• 1 medium onion, chopped
• 1 (8 ounce) package white mushrooms, sliced
• 2 cloves garlic, minced
• 1 teaspoon dried marjoram
• ½ cup dry white wine
• 2 pounds butternut squash, peeled and thinly sliced into rounds
• ½ cup shredded Italian cheese blend

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