Preheat oven to 350 degrees.
Blanch the noodles until al dente. Remove and set aside.
Roast and cool the butternut squash. Set aside.
In a large bowl, combine the lasagna filling ingredients together (48 oz. ricotta cheese through 1 1/2 cups mozzarella) and set aside.
In a large bowl, combine the spinach filling ingredients together (cooked spinach, 3 cups of ricotta, garlic cloves and kosher salt) and set aside.
To assemble the lasagna, oil a large 1/2 hotel pan or 2 inch deep lasagna casserole pan with cooking oil.
Place lasagna noodles across the bottom of the pan.
Layer as the following: Lasagna filling (2 cups), cubed & roasted butternut squash, lasagna noodles, spinach filling, lasagna noodles, lasagna filling (2 cups), cubed & roasted butternut squash, lasagna noodles, top with spinach filling.
Cover lasagna with aluminum foil. Then bake at 350 degrees for 1 hour.
Remove from oven, and top with mozzarella and chopped flat leaf parsley.
Bake for 15 minutes or until cheese is bubbly brown.
With the remaining lasagna filling, heat it in a large bottom sauce pan and heat up to simmer. Whisk. Use this as the sauce beneath the portioned lasagna serving (on the plate).
Allow to cool for 15-20 minutes. Serve with grilled broccolini.