Here is the basic recipe that I followed. I can't really say it was the same, so here is my recipe:
1 butternut squash, peeled, sliced and roasted (see directions)
1 pkg frozen spinach--use fresh if you have it!
10 boiled lasagna noodles
1/2 stick butter
1/4 c. flour
3 1/2 c whole milk
1/2 c. grated parmesan cheese
3 c. mozzarella (this is an estimate)
1 clove garlic, chopped
salt
pepper
cayenne
nutmeg
Peel your squash, remove seeds with a spoon, and slice.
Place on baking tray drizzled with olive oil, drizzle squash with more olive oil, salt, and pepper. Roast on 350 for about 45 minutes or until squash is tender, but not falling apart.
You can roast the squash earlier in the day, and do the rest later.
Make the roux when you are ready to assemble (right before your pasta is done cooking). Melt butter, add flour and garlic until thickened, add milk and bring to a boil, using a whisk, stir frequently. Add spinach with liquid removed (chopped if you are using fresh). Season with salt, pepper, cayenne and nutmeg to taste. Put a thin layer of liquid down in baking dish and place 3 noodles on top.
Layer mozzarella cheese, squash, and more sauce.
Layer 3 more noodles, more mozzarella, more sauce, and the last 3/4 noodles. I always make an extra one because sometimes they break. On top, pour remaining sauce, mozzarella and Parmesan.
Bake at 350 for 30-45 minutes, until lasagna is bubbly and gooey.
Enjoy!