(2) To prepare vegetable filling, heat oil in a large nonstick skillet over medium heat. Add leeks, sage, and garlic; sauté 5 min. Add squash, wine, and water; cover and cook 20 min or until squash is tender stirring occasionally. Stir in 1/4 teaspoon pepper and spinach.
(3) To prepare sauce, melt butter in a large sauce pan, add flour and cook one (1) minute, then gradually add milk, stirring with a whisk until blended. Place over medium heat; and cook until thick (about 10 min) stirring constantly. Remove from heat, add cream cheese, nutmeg and 1/2 teaspoon pepper, stirring with a whisk. Combine cheese shreds and provolone. Set aside.
(4) Spread 1/2 cup sauce in the bottom of a 13 x 9" inch baking dish coated with cooking spray. Arrange 3 noodles over sauce; top with 2 cups of vegetable filling, 1/2 cup cheese mixture, and 1/2 cup sauce. Repeat the layers, ending with noodles. Spread the remaining sauce over noodles. Cover and bake at 400 F for 30 min. Uncover, and sprinkle with 1/2 cup cheese mixture, and bake an additional 10 min. Let stand 10 min before serving.