I heart non-traditional pasta dishes

Squash and Leek Lasagna, as bastardized from Eating Well's recipe. Turned out right nice.

1 large acorn squash (although any winter squash will get the job done.)
2 medium leeks, chopped finely. Ditch the dark green parts.
1 medium yellow onion
spinach
2-3 cups ricotta
1 egg
10-12 oz lasagna noodles
3 cups milk
flour
1 tsp dried thyme
1/2 tsp dried marjoram
1 tsp (or slightly less) ground nutmeg
ground pepper
parmesean cheese
1/4 c pine nuts (way optional)

Since I was not in the mood to peel and grate an acorn squash, I baked that bad boy instead. Cut it in half, scooped out the seeds, and let it go for about 50 minutes in a 400 degree oven with a pan of water under it.
Meanwhile, I discovered the true meaning of bechamel. White sauces of all types are one of my culinary bugbears. Probably because I'm impatient and tend to fly half-cocked into recipes -- I can be pretty cavalier about improvising, to mixed results. Anyhow, this go around, I did everything right...and with leeks! I melted a mass of butter (3-4ish tbs) and cooked the leeks until they were soft and good-smelling. The recipe called for 1/4 c flour, but I can't stand floury-tasting sauces, so I probably used half of that. Added the milk slooooowly. Stirred, added spices, allowed to thicken. AND IT WORKED. I was so thrilled. Were it not for this damn foot, I'd have jigged a small jig. I then mashed the ricotta together with the egg, half of the thyme, and some ground pepper. The bowl was too small. It got messy. I probably should have steamed the spinach for a moment or two, but that seemed like too many dishes. Meh. Boiled the noodles. Tried to keep them from sticking together with dubious success. Anyway, once the squash was done, I layered: noodles, squash, sauce, noodles, cheese, spinach. Repeated that until I started to run out of squash (note to self: there is no such thing as too little squash. Shop accordingly.) Topped with parmesean and toasted pine nuts (actually, I only put nuts on half, since I'm not wild about them. John liked them. I could have taken or left them, to be honest. They're expensive!) Baked for 50 minutes at 350 with foil, and another 20 or so without. I'd make a wine recommendation, but I am incapable. Beer, on the other hand, I can do. Alaska's Winter Warmer was nice, and it's seasonal! And it has spruce tips in it! Therefore, it tastes like Alaska. A nut brown would probably work too.

Does anyone know anything about insurance settlements? I'm lost in jargon.