Fill a stockpot 3/4 the way with water. Season with 2 tbsp of salt and bring to a boil. Cook the lasagna noodles according to the package and remove them. Run under cold water, then toss in olive oil to prevent sticking. Place on a sheet pan and reserve.

Cook the butternut squash in the same pot for 10-15 minutes, until fork tender and very soft. Drain and set aside.

Using the same pot, heat it on medium heat. Season with olive oil. Add the onion, sage and leeks and cook for 5-7 minutes, until the onions are translucent. Add the garlic and cook 1 minute, until fragrant. Add the spinach, a generous pinch of salt and the nutmeg and mix until spinach is bright green and wilted (2 minutes or so.)

Pour the squash into the pot with the goat cheese and mash with a whisk until combined and creamy. Add the balsamic and another pinch of salt. Stir together. Taste for seasoning and adjust if necessary. Finally, add some grated Parm (I did about 1/4 cup) and ~1 cup of mozzarella and stir until the cheese is melted. Remove the filling from the heat.

Get a baking dish and place half a cup of mozzarella on the bottom of the dish. Place the lasagna noodles on a clean workspace. Using a spoon or rubber spatula, spread the filling into the noodle - about 1/2 inch thick- and then roll it up. Repeat with all of the noodles. If you have any leftover filling, layer it on the bottom of a baking dish. If you don’t, just sprinkle 1/2 cup mozzarella on the bottom of a baking dish. Place the roll ups into the dish. Top with more cheese if desired. Bake for 20 minutes.

In the meantime, heat a saucepan on medium heat. Add the butter and cook until melted and golden brown bits start forming on the pan, along with a nutty caramelized smell. Remove it from the heat and reserve. Just before serving, pour the brown butter and the balsamic onto the finished lasagna. Enjoy immediately!