Skillet Lasagna with Butternut Squash

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1 12-ounce package frozen chopped butternut or winter squash, thawed

1 cup part-skim ricotta cheese

1 cup grated parmesan and/or pecorino romano cheese (about 2 ounces)

1 teaspoon chopped fresh rosemary

Pinch of freshly grated nutmeg

2 cups jarred marinara sauce

1/2 cup chopped fresh basil

6 no-boil lasagna noodles

2 cups shredded part-skim mozzarella (about 8 ounces)