Butternut-And-Spinach Lasagna

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2 teaspoons olive oil

3 cups chopped leek (about 4)

1 tablespoon chopped fresh or 1 teaspoon dried rubbed sage

3 garlic cloves, minced

5 cups (1/2-inch) cubed peeled butternut squash

1/2 cup dry white wine

1/2 cup water

1/4 teaspoon black pepper

1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry

3 tablespoons all-purpose flour

2 1/2 cups 1% low-fat milk

1/4 cup (2 ounces) block-style Healthy Choice Fat-free Cream Cheese or any fat-free cream cheese

1/4 teaspoon ground nutmeg

1/8 teaspoon black pepper

Remaining ingredients:

1 1/4 cups (5 ounces) Healthy Choice Garlic Lovers Cheese Shreds or shredded part-skim mozzarella cheese

3/4 cup (3 ounces) shredded sharp provolone cheese

Cooking spray

12 cooked lasagna noodles

Sage sprigs (optional)

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