Butternut Squash Gruyère Lasagna - Emmi USA

Ingredients

• 1 1/2 cups butternut squash puree (roasted or if you don’t have time to roast, a can of butternut squash puree will work)
• 10 oz lasagna noodles, par-cooked for 4 minutes, rinsed with cold water after boiling
• 2 cups ricotta cheese
• 2 1/2 cups Emmi Le Gruyère
• 8 oz fresh spinach
• ½ cup milk
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon kosher salt
• pinch of cinnamon
• 1/4 teaspoon black pepper
• 1/2 teaspoon Italian seasoning