Butternut squash lasagne with spinach and basil

This lasagne is all about fall...the colors, the aromas, the flavours. To get it all started, I began by peeling, seeding, and dicing 2 medium butternut squash. I sauteed the squash in a little olive oil and then finished the cooking by simmering it in 1/2 a cup of chicken stock. While that simmmered, I made a white sauce, stirred in chopped spinach and fresh basil, and pureed it with my immersion blender. Once the squash was tender, I crumbled in several amaretti cookies (yes, cookies.) and pureed that as well. Then it was time to assemble everything together. I alternated the spinach sauce, lasagne noodles, butternut squash puree, Parmesan cheese, and shredded mozzarella cheese, and ended up with 3 layers of everything. Once everything baked together and the flavours married, it became a culinary work of art. So good... Perfect on its own, but also wonderful as a side dish with roast pork, turkey, or chicken. This lasagne is a MUST on a cool fall or winter evening...Your family and friends deserve it...