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1
Vegetable filling: heat the oil in a big nonstick skillet over medium heat.
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2
Add in leeks, sage, and garlic; stir/saute 5 minutes.
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3
Add in squash, wine, and water; cover and cook for 20 minutes or until the squash is tender, stirring occasionally.
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4
Stir in 1/4 teaspoon pepper and the spinach.
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5
Filling: in a big saucepan over med-high heat, melt the butter; add in the flour, and whisk the mixture until combined.
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6
Cook for 3 minutes to brown the flour, continuing to whisk.
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7
Gradually add the milk to the flour mixture, whisking continuously to prevent lumps.
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8
Decrease heat to medium, and cook until thick, about 10 minutes, stirring constantly.
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9
Remove pan from heat; add in cream cheese, nutmeg, and pepper, stirring with a whisk.
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10
Combine the mozzarella and provolone cheese; set aside.
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11
To assemble: Preheat oven to 400u00b0; oil the sides and bottom of a 13 x 9 inch baking dish.
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12
Spread 1/2 cup sauce on the bottom; arrange noodles over the sauce, and top with 2 cups of vegetable filling, 1/2 cup of the cheese mixture, and 1/2 cup of sauce.
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13
Repeat layers ending with noodles.
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14
Spread remaining sauce over the noodles; cover and bake for 30 minutes.
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15
Uncover, sprinkle with 1/2 cup of cheese mixture, and bake an additional 10 minutes.
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16
Let stand 10 minutes prior to cutting to serve; garnish with sage sprigs.
