First set oven to 425
Slice butternut squash in half, season with salt & pepper and place cut side open down on a sheet pan and roast for about 40 minutes
While squash is roasting, place frozen turkey sausage crumbles into a lightly greased shallow casserole pan ( I use a shallow dutch oven ). Remove when browned.
In the same pan sauté the shallots for a few minutes until they are translucent.
Add the garlic and saute for another 30 seconds.
Once shallots and garlic are cooked get the lasagna sheets and break up into chunks. Cover the sheets with water, just enough to cover.
Place lid over and cook until pasta is al dente. About 10-12 minutes. Most of the water should be used. do not strain.
Once butternut squash is done, scoop out half and cut up the other half into large chunks.
Add the part skim ricotta, alouette, seasonings , scooped butternut squash and put sausage back in.
Season with salt and pepper to taste
Once all combined, time to add the chopped spinach and mix until wilted. Top with chunks of butternut squash.
Sprinkle mozzarella on top , place back into oven until melted. Garnish with parmesan and serve.