Preheat oven to 425 degrees Fahrenheit.
Spray a round baking dish with cooking spray. (A souffle dish works great!)
On a large rimmed baking sheet spread, put butternut squash and drizzle with olive oil. Sprinkle squash with 1/2 tsp salt, 1/4 tsp pepper, minced garlic, sage leaves and nutmeg. Toss together with your hands to coat the squash well.
Roast in the oven at 425 degrees for 20 mins, flip squash and roast another 20 mins.
Transfer squash to a large bowl and add 1 cup ricotta and 1/2 cup milk. Blend using an immersion blender. You can also put everything into a standard blender or food processor. Set aside.
In a small bowl, mix spinach and remaining 1 cup ricotta. Set aside.
Spread about 1/3 cup of the squash puree in the bottom of the greased baking dish. Next, layer one egglife® egg white wrap followed by another 1/3 cup squash puree. Next, layer about 1/4 cup of the spinach ricotta mixture, followed by about 1/3 cup shredded mozzarella cheese. Keep layering in this order 4 more times. For your last layer, use one egglife® egg white wrap and top with the remaining squash puree and mozzarella cheese. Sprinkle the parmesan cheese on top.
Bake, covered, for 30 minutes at 375 degrees. Remove cover and bake 15 more minutes, until golden and bubbly.