Fall Vegetable Lasagna

Mizoblivious's Note:

This is from a GLAD magazine ad. The hubby doesn't like meatless dishes, but I'm gonna try and sneak this one by.

• Total Time: 1 hrs 10 mins
• Prep Time: 20 mins
• Cook Time: 50 mins

Ingredients:

Servings: 8

• 3 teaspoons olive oil
• 2 medium yellow squash , cut lengthwise into 1/4-inch-thick slices
• 1 onion , chopped
• 1 oranges or 1 red bell pepper , diced
• 1 large garlic clove , crushed
• 1 (10 ounce) bag prewashed spinach
• 1 (15 ½ ounce) jar marinara sauce
• 1 (15 ½ ounce) container ricotta cheese
• ¾ teaspoon coarse salt
• ¼ cup fresh basil , chopped
• 12 oven-ready lasagna noodles
• ½ lb fresh mozzarella cheese , coarsely chopped

Directions:

1. .Heat 2 tsp oil in large nonstick skillet over med-high heat.
2. Add squash in batches and cook 1 to 2 minutes per side until just tender; transfer to plate.
3. Heat remaining 1 tsp oil in same skillet.
4. Add onions, bell pepper, 1/4 tsp salt, and garlic; cook until softened, 3 to 5 minutes.
5. Add spinach in batches and cook, stirring just until wilted, about 3 minutes. Transfer to plate.
6. Combine ricotta, basil and remaining 1/2 tsp salt in a bowl.
7. Heat oven to 375.
8. Spoon half of the sauce on bottom of 9 x 13-inch baking dish.
9. Layer sauce with 3 noodles; one third of ricotta mixture and squash.
10. Layer twice more with 3 noodles, ricotta mixture and spinach mixture.
11. Top with remaining noodles, sauce and mozzarella.
12. Cover with foil and bake until sauce is bubbly and noodles are tender, about 50 minutes.