Butternut squash lasagna

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The text in the picture is in Finnish, here is the English version:

700 g butternut squash, peeled and cubed
4 tbs oil
1 chili minced
1 garlic glove minced
1 red onion sliced
5 dl mascarpone
2 dl milk
pinch of muscot
100 g baby spinach
60 g walnuts lightly crushed
60 g parmesan grated
Lasagna plates (precook in boiling water for 2 minutes)

Put the squash and 2 tbs oil to a oven pan and bake for 20 minutes in 200 celcius (or until done).
Saute chili, garlic and onion in the rest of the oil til they are slightly coloured. Add walnuts and fry a couple of minutes. Add spinach and stri until spinach is soft. Mix mascarpone with milk. 

Assemble the lasagna:  put some squash into the oven pan, add some onion mix and some cheese mix and cover with lasagna sheets. Repeat. Pour the rest of the cheese mix on top of the lasagna sheets and sprinkle parmesan on the top. Bake 30 minutes in 200 celcius or until the top is nicely coloured.