Squash and Spinach Pasta Rotolo

Preheat the oven to 350°F. Line a baking tray with foil. Cut the squash in half, discard the seeds and rub the cut sides with olive oil. Place the squash on the baking tray, cut sides down, and bake for 1 hour. Remove from oven and let cool. Remove the skin and mash the squash in a large mixing bowl. Stir in 1/2t of ground nutmeg. While the squash is baking, heat 1T of oil in a large pan over medium-low heat. Saute the onion and thyme for 10 minutes, stirring occasionally. Stir in the frozen spinach and allow to cook for 15 minutes, or until the liquid has evaporated, then remove from heat. In a large pan over medium heat, saute the garlic in the remaining 1T of oil for 2 minutes. Pour in the passata. Add a bit of water to the jar, swirl it around to rinse, and add to the pan. Bring to a boil, then simmer for 3 minutes. Pour the sauce into the bottom of a casserole dish. Cook the lasagna sheets in boiling water until al-dente. Drain and rinse to cool. Lay the lasagna sheets facing lengthways away from you, then evenly divide and spread the squash over the sheets. Divide and spread the spinach over the squash, and top with the crumbled feta. Roll up the sheets and place in the casserole dish side-by-side, sides facing up. Sprinkle the parmesan on top and bake for 35-40 minutes, removing the casserole lid halfway through. **This recipe was adapted from foodnetwork.ca