Preheat oven to 400 degrees F.

Cut butternut squash in half lengthwise and scoop out seeds.

Place face down up on baking sheet and brush with 1 tablespoon olive oil.

Roast in preheated oven for 50-60 minutes, until flesh is tender.

Scoop out flesh and set aside.

In a large skillet, heat remaining olive oil over medium-high heat.

Add shallots and cook until tender, about 5 minutes.

Add garlic and spinach and cook until spinach is wilted. Remove from skillet and set aside.

In same skillet, heat butter over medium heat.

Once melted, add flour and cook for 1 minute, stirring constantly.

Slowly add milk, whisking to combine. Let cook until thickened, about 2-3 minutes.

Add sage and stir to combine and season with salt.

Add milk mixture to blender along with butternut squash and blend to make butternut sauce.

Add ⅔ cup of butternut mixture to the bottom of a greased 9x13" pan.

Top with lasagna noodles.

Spread ½ of spinach mixture on top of lasagna noodles, followed by ⅓ of the mozzarella cheese and ⅔ cup of butternut squash sauce.

Repeat with lasagna noodles, remaining spinach, ⅓ of the mozzarella cheese, and approximately ⅔ cup of sauce.

Finally, top with one more layer of lasagna noodles, remaining sauce, and cheese.

Melt 2 tablespoons butter in a medium bowl and mix with Panko breadcrumbs.

Sprinkle over top of the lasagna.

Cover with foil and bake in preheated 400 degree F oven for 30 minutes.

Remove foil and bake for an additional 15 minutes.

Let stand for 5 minutes.

Top with additional fresh sage.

Cut into squares, serve, and enjoy!