In a large pan, heat olive oil. Add butternut squash and saute for 10 minutes. Add in sausage, salt, and pepper and break up sausage using a spoon. Cook, stirring frequently, until sausage is completely cooked. Add baby spinach and saute for one minute, until wilted. Remove pan from heat.
In a large bowl, mix together ricotta and 1 cup mozzarella. Stir in ½ teaspoon salt and ¼ teaspoon pepper. Add in sausage mixture and mix until fully combined.
Cheese sauce: in a saucepan, melt butter. Add flour and whisk until bubbling and starting to color. Add sage, thyme, and salt, and whisk together. Slowly whisk in milk. Add 1 cup mozzarella gradually, whisking continuously. Once cheese sauce is smooth and slightly thickened, remove from heat.
Boil lasagna noodles for 2 minutes less than package instructions. Drain and mix with a drizzle of olive oil.
Prep oven-proof pan by spreading a thin layer of cheese sauce on the surface. Lay out lasagna noodles and evenly spread out butternut-sausage mixture along length of noodle. Roll up noodle and tuck into pan. Repeat with the rest of lasagna noodles.
Lay out lasagna noodles and evenly spread out butternut-sausage mixture along length of noodle. Roll up noodle and tuck into pan. Repeat with the rest of lasagna noodles.
Spread cheese sausage evenly on top of the noodle roll-ups. Sprinkle with shredded Parmesan. Bake for 25 minutes until surface is slightly browned.
Remove from oven. Garnish with more Parmesan, minced parsley, and black pepper.