Butternut and Spinach Lasagna

VEGETABLE FILLING
2 t olive oil
3 c. chopped leeks
1 t dried sage
2 chopped garlic cloves
5 c cubed butternut squash
1/2 c chicken broth
1/2 c water
1/4 t pepper
1 -10oz frozen spinach

SAUCE
3 T flour
2-1/2 c milk
1/4 c cream cheese
1/4 t nutmeg
1/8 t black pepper

REMAINING INGREDIENTS
2 C shredded mozzarella cheese
12 cooked lasagna noodles or oven ready noodles

Preheat oven to 400.

To prepare vegetable filling, heat oil in a large nonstick skillet over medium heat. Add leek, sage, and garlic; saute' 5 min. Add squash, broth and water; cover and cook 20 min or until squash is tender, stirring occasionally, smash the squash lightly. Stir in pepper and spinach.

To prepare sauce, place flour in a large sauce pan and gradually add milk stirring with a wisk until blended. Place over medium heat and cook until thick, about 10 min, stirring constantly. Remove from heat and add cream cheese , nutmeg, an 1/8 t pepper, stirring with wisk.

Spread 1/2 c. sauce in bottom of 13x9 baking dish coated with cooking spray. Arrange 3 noodles of sauce; top with 2 c. vegetable filling, 1/2 c cheese and 1/2 c sauce. Repeat the layers, ending with noodles. Spread the remaining sauce of noodles. Cover and bake for 30 min. Uncover and sprinkle cheese and bake an additional 10 min. Let stand 10 min before serving.