Preheat oven to 400 degrees F (200 degrees C).
Cut the Butternut Squash (2 pound) in half length wise and remove seeds, line a baking sheet with aluminum foil and bake for 40 to 45 minutes with squash face down. This can be done ahead of time.
Cook the Whole Wheat Lasagna Noodles (12) according to package direction, once cooked, rinse in cold water and drain.
Once the squash has cooked, remove and allow to cool for 15 minutes or so. Remove the skin (should come off fairly easily now that it's cooked, if it doesn't, use a spoon to scrape our flesh) and measure out 2 cups cooked and mashed squash.
Add the cooked squash to a food processor, along with Aged Cheddar Cheese (2 ounce), Almond Milk (1/2 cup), and Ricotta Cheese (1 cup). Puree until smooth.
While the cooked squash cools, add Coconut Oil (1 tablespoon) in a large skillet over medium-high heat. Add the Onion (1 cup) and Garlic (2 clove), cook until the onion is soft and translucent, approximately 4 to 5 minutes.
Transfer the butternut squash puree to the skillet with onions, then add in Fresh Sage (2 tablespoon), Dried Thyme (1 teaspoon), Smoked Paprika (1 teaspoon), Ground Nutmeg (1/4 teaspoon), Ground Cinnamon (1/8 teaspoon), Salt (1/2 teaspoon), Cayenne Pepper (1/8 teaspoon), Crushed Red Pepper Flakes (1/4 teaspoon), and Ground Black Pepper (1/4 teaspoon).
Stir to combine and cook 2 to 3 minutes, allowing the seasonings to blend well. Sauce should be smooth and fairly thick.
For the spinach filling, add Coconut Oil (1/2 tablespoon) to medium saucepan, once oil is hot, add in Fresh Spinach (4 cup) and cook until leaves are wilted, stirring frequently. Remove cooked spinach from heat and set aside to cool.
Add cooked spinach to medium bowl with Ricotta Cheese (1 cup), Shredded Italian Blend Cheese (1/2 cup), Garlic (1 clove), Parmesan Cheese (2 tablespoon), Salt (1/4 teaspoon), Ground Black Pepper (1/8 teaspoon), and stir well until combined.
To assemble lasagna, prepare a 9x13 casserole dish, grease the bottom of the casserole dish lightly with coconut oil cooking spray. Spread 1/3 of butternut squash filling on the bottom of the dish. Sprinkle lightly with Shredded Italian Blend Cheese (1/4 cup) then top with three cooked noodles.
Next, spread half of spinach filling over the noodles, followed by another light layer of Shredded Italian Blend Cheese (1/4 cup) then top with three cooked noodles.
Spread another layer of butternut squash mixture, approximately 1/3, then sprinkle a light layer of Shredded Italian Blend Cheese (1/4 cup) then top with three cooked noodles.
Add the remaining half of spinach filling over the noodles, spread evenly, then top with Shredded Italian Blend Cheese (1/4 cup) then final layer of noodles.
Top noodles with remaining 1/3 butternut squash sauce, and sprinkle with the last of the Shredded Italian Blend Cheese (1/2 cup).
Cover the baking dish with aluminum foil and bake for 25 minutes.
Remove foil and bake additional 15 minutes.
Allow lasagna to cool for 5-10 minutes before serving, top with fresh sage if desired, enjoy!