Roasted Vegetable Lasagna

From Everyday Food.

• Ready In: 1 hr 20 mins
• Serves: 6
• Yields: 6

Ingredients

• 10  plum tomatoes, halved lengthwise
• 1⁄4 cup  extra-virgin olive oil
• 1  teaspoon dried oregano
• 3  garlic cloves, thinly sliced
•  coarse salt
•  ground pepper
• 1⁄2 medium  butternut squash, peeled, seeded, and sliced 1/4-inch thick
• 2  lbs spinach, trimmed and washed
• 15  ounces  whole-milk ricotta cheese
• 1⁄2 cup parmesan cheese, grated
• 1  egg
• 1⁄4 teaspoon ground nutmeg
• 9 -12  no-boil lasagna noodles
• 1⁄2 lb mozzarella cheese, cut into pieces

Directions

1. Preheat oven to 400F, with racks in upper and lower thirds.
2. On a rimmed baking sheet, toss tomatoes with 2 tablespoons oil, oregano, and 2/3 of the garlic; season with salt and pepper. Brush another rimmed baking sheet with 1 tablespoon oil. Arrange squash in one layer, season with salt and pepper. Roast squash until tender, about 20 minutes, and tomatoes until slightly shriveled, about 40 minutes, rotating sheets halfway through.
3. In a blender, puree the tomato halves. Season with salt and pepper; set aside.
4. In a large skillet, heat 1 tablespoon oil over medium-high heat. Add remaining garlic and cook, stirring, for 30 seconds. Gradually add the spinach and toss until wilted, about 4 minutes. Transfer spinach to a strainer and press to release liquid. When cool, chop spinach and season with salt and pepper.
5. In a large bowl, mix ricotta, 1/4 cup Parmesan, egg, and nutmeg until smooth; season with salt and pepper.
6. Lightly oil a 9-inch square baking dish. Spread 1/4 of the tomato sauce in dish, top with 3-4 noodles, breaking to fit as needed. Top with half the ricotta mixture, the squash, 1/4 of the tomato sauce, and 3-4 noodles. Top with remaining ricotta mixture, cooked spinach, 1/4 of the sauce, and 3-4 noodles. Top with remaining sauce, the mozzarella, and 1/4 cup Parmesan.
7. Set rack in the middle of oven. Bake on a rimmed baking sheet until golden brown, about 30-35 minutes. Let cool 15 minutes before serving.