Butternut Squash Lasagna Bake - Delicious Living

Ingredients

• Oil for greasing (vegetable or avocado oil)
• 1 (15-ounce) can no-salt white or cannellini beans (drained and rinsed)
• 2 tablespoons avocado oil (divided)
• 1/2 cup low-sodium vegetable broth
• 1/8 plus 1/2 teaspoon salt (divided)
• 5 whole-grain lasagna noodles (uncooked)
• 2 cups fresh baby spinach (loosely packed, lightly chopped)
• 4 cups butternut squash (about 2 pounds)
• 1/4 teaspoon pepper
• 1/2 large yellow onion (diced)
• 8 ounces mushrooms (sliced)
• 1 tablespoon herbes de Provence
• 2 tablespoons chopped fresh sage
• 2 large cloves garlic (minced)
• 1-1/2 cups shredded mozzarella cheese
• 1/2 cup shredded Parmesan cheese