Bring large pot of water + 1 tablespoon olive oil to boil. Add lasagna noodles and cook according to package instructions. Tip: Al dente is always best. Drain and set aside.

Preheat oven to 400 degrees F. In bowl, toss cubed butternut squash with 2 tablespoons olive oil until fully coated. Transfer to parchment-paper-lined baking sheet. Season with salt and pepper. Backe for 25-30 minutes or until edges are golden and squash is tender.

In saucepan over medium-high heat, add butter. Once heated, add minced garlic and sauté until fragrant and translucent, about 2-3 minutes. Add garlic powder, salt and pepper. Whisk until combined, then whisk in flour.

Slowly add milk, whisking frequently until incorporated and sauce becomes smooth and thick, about 3-4 minutes. Once thickened, remove from heat. Set aside.

In bowl, mix ricotta cheese, lemon juice and seasonings until combined.

In bottom of standard square baking dish, spread an even layer of garlic sauce, followed by an even layer of lasagna noodles. Top with 2-3 tablespoons ricotta mixture, followed by sprinkles of spinach and mozzarella cheese. Add a few chunks of roasted butternut squash. Then, add another layer of lasagna noodles and repeat steps until complete.

Bake for 30-35 minutes or until cheese has fully melted and the top is golden brown.