Butternut Squash Lasagna with Pork Ragu - Love of Food

Ingredients

• 4 pounds pork ragu
• 1 pound sauteed spinach in olive oil and garlic
• 1 pound sauteed Cremini mushrooms in olive oil
• 4 pounds butternut squash, peeled and seeded
• 1/2 cup oil
• 1 tablespoon kosher salt
• 2 pounds part skim ricotta cheese
• 2 tablespoons Italian parsley leaves, minced
• 1 cup parmesan cheese
• 2 tablespoons whole clove peeled garlic, minced
• 1 1/4 cup celery, diced 1/2 inch
• 1 1/4 cup yellow onions, diced 1/2 inch
• 1 1/4 cup fennel, diced 1/2 inch
• 2 tablespoons olive oil
• 2 1/2 teaspoons kosher salt
• 2 1/2 teaspoons crushed red pepper flakes, dried
• 1 3/4 pounds ground pork
• 1 can (6 1/2 ounce) tomato paste
• 3/4 cup white wine
• 1 can (13 ounce) crushed tomatoes
• 1 bay leaf
• 1 cinnamon stick
• 3 tablespoons thyme leaves
• 1 3/4 cups water
• 2 1/2 teaspoons olive oil
• 1/2 teaspoon garlic, minced
• 1 1/4 pounds fresh spinach
• 1/8 teaspoon kosher salt
• 1/8 teaspoon ground black pepper