Squash and Spinach Vegetable Lasagna

1 batch homemade ricotta cheese
1 butternut or acorn Squash, roasted in oven until soft.
Mozzarella cheese
Frozen spinach
Parmesan cheese
1 batch Bechamel sauce
1 PKG. Lasagna noodles, cooked

Divide the ricotta in half and mix squash with half with half of the ricotta. Mix spinach and Parmesan with the other half the ricotta.
Put a thin layer of Bechamel sauce on the bottom of a 9x13 pan.
Top with noodles.
Layer squash-cheese next.
Another layer of noodles.
Layer spinach-cheese next.
Top layer of noodles.
Sprinkle with Parmesan and Mozzarella.
Bake 350F for 30 minutes.