Butternut squash lasagna

We made this on Thursday. I started with this recipe at this link but modified it a bit based on what I had.
http://www.myrecipes.com/recipe/butternut-squash-lasagna-10000000698656/

Butternut squash lasagna

1 butternut squash
1 batch (at least 10 cups) of fresh spinach
3 cups chopped onions
1 jar of a sweet basil marinara sauce or something similar or make your own sauce
1 15 ounce container of ricotta cheese
1 pack of provolone cheese
1 pack of Parmesan cheese
1 cup fresh chopped parsley
2 eggs
1 box lasagna noodles

If you prefer you can buy the no boil lasagna noodles. Otherwise boil a pan of water and follow the directions on the package.

Place the whole butternut squash in the microwave and cook on high for 5 minutes to soften for peeling and cutting. Let the squash cool off. Peel the butternut squash with a vegetable peeler or knife. Clean out the seeds. Cut into small bite size pieces.

Cut the stems off the spinach and wash the leaves.

Chop the onion into bite size pieces.

In a pan, add onions to a little bit of olive oil; saute 4 minutes or until tender. Set aside

In the same pan, add spinach to a little bit of olive oil; saute 1 1/2 minutes or until spinach wilts. Set aside.

Combine provolone, parsley, eggs, and ricotta cheeses in a large bowl.

Coat the bottom and sides of baking dish with cooking spray. We use PAM with olive oil.

Spread 1/2 cup marinara in the bottom of the dish.

Arrange a layer of noodles over sauce; spread 1 cup cheese mixture over noodles.

Arrange 1 1/2 cups squash over cheese mixture; spread 3/4 cup sauce over squash.

Arrange another layer of noodles over sauce; spread 1 cup cheese mixture over the noodles.

Arrange 1 1/2 cups onion mixture over cheese mixture; spread 3/4 cup sauce over spinach mixture.

Arrange another layer of noodles over sauce; spread 1 cup Marinara evenly over noodles.

Sprinkle with 1/2 cup Parmesan.

Repeat procedure with remaining ingredients in remaining pan.

Cover the pan with foil.

Bake at 375° for 30 minutes.

Uncover and bake an additional 30 minutes.

The next time I make this, I'm going to make a couple more modifications. I will coat the squash in brown sugar before putting into the dish. And I will use goat cheese in the cheese mixture. This should give it a nice sweet taste. I will also try to find a sweeter sauce or make my own.