Brown meat and set aside.
Cook squash. Drain, and run through blender in batches.
Cook spinach and drain.
Boil lasagna noodles until tender. Drain hot water, but fill pan with cold water. Removing them from water makes them stick to each other.
Splash some spaghetti sauce on the bottom of 8×11″ casserole dish. Spread sauce to cover bottom of pan. Layer in 3 lasagna noodles.
On top of noodles, layer, vegetables, meat, spices, and more sauce. Cover with another layer of noodles, then repeat with remainder of vegetables and meat. Add spices and a bit more sauce, but reserve some sauce for the very top layer.
Place final 3 lasagna noodles on top, and top with remaining spaghetti sauce.
Bake at 350 °F. for approximately an hour or until heated through.
Use regular wheat lasagna noodles if not avoiding wheat.
Can add mozzarella cheese in with the layers if not avoiding dairy.