Butternut Squash Lasagna with Bechamel Sauce

No two times that I've made lasagna have been quite the same. The time of year as well as the seasonal produce available typically determines what I throw into the mix. The fall version combines a hint of sweet and a bunch of savory, and is infused with a creamy bechamel sauce.
Perhaps it's time to dig in.

Butternut Squash Lasagna
1 pkg no-boil lasagna noodles
6 cups bechamel sauce
2 cups spinach
16 oz. ricotta cheese
16 oz cottage cheese
1 egg
mozzerella cheese, parmesan cheese
3 cups pureed, butternut squash
1 medium onion, 3 large garlic cloves (sauteed)
1 cup sliced mushrooms

Easy Bechamel Sauce
5 tablespoons butter
1/4 cup flour
4 cups milk or half & half
2 teaspoons salt
nutmeg to taste
Recipe Directions.

1. Pre-heat oven to 400.
2. Mix ricotta, cottage cheese, 2 tsp of salt and pepper, and 1 raw egg together.

• Spread bechamel sauce on the bottom of an oval, baking dish.
• Next, layer the pasta on top of the sauce, try and cover the bottom of the pan.
• Add squash puree.
• Then another layer of pasta.
• Add final layer of ricotta/cottage cheese mixture.
• Place mushrooms, spinach and sauteed onions/garlic on top, evenly.
• Add one last layer of noodles.
• Top with bechamel sauce.

3. Bake uncovered for 30 minutes, add more bechamel on top, if needed. Add a foil cover for the final 30 minutes.