Preheat oven to 375°F.
Rinse the exterior of the butternut squash and pat dry. Slice in half lengthwise and then slice each half in half (hamburger) to make 4 similar sized pieces. Lightly drizzle with extra virgin olive oil. Place on a baking sheet and roast for 55-65 minutes, or until tender. A knife or fork should easily go through.
Let squash sit until cool enough to touch. Using a knife, carefully remove the skin. Slice the remaining squash into cubes. Place cubes into a blender or food processor and begin blending. Add splashes of milk (dairy or plant-based) as needed to help the squash blend more easily.
Once squash is smooth, add ricotta cheese, garlic and onion powders, thyme, maple syrup, and salt. Taste and add additional salt or seasonings as needed. Consistency should be smooth and thick, like mashed potatoes.
Prepare lasagna noodles. Note: For best results, we recommend boiling your noodles before use, no matter if they are traditional or "oven-ready variety". The squash does not offer enough moisture to soften the noodles during baking.
Spread a nice layer of squash on the bottom of a 3-quart baking dish; sprinkle lightly with cheese. Lay prepared noodles evenly on top, without overlap. Cover noodles with a thick layer of spinach (we promise, it shrinks down to nothing!). Sprinkle with cheese and garlic powder. Lay the next layer of noodles on top of the spinach. Continue this layering twice.
For your top layer, spread another layer of squash and garnish with cheese. Cover pan with foil and bake for 25 minutes. Remove foil and bake for an additional 10 minutes, or until top is golden and bubbly.