roasted vegetable lasagna... 2 hours

the goods:

13 plum tomatoes, halved lengthwise
1/4 cup extra-virgin olive oil, plus more for baking dish
1 teaspoon dried oregano
3 garlic cloves, minced
1 medium butternut squash, peeled, seeded, and sliced 1/4-inch thick
3 bunches spinach, trimmed and washed
1 container (15 ounces) ricotta
1/2 cup grated Parmesan
1 egg
1/4 teaspoon ground nutmeg
9 to 12 no-boil lasagna noodles
8 ounces fresh mozzarella, shredded



Preheat oven to 400 degrees. On a rimmed baking sheet, toss tomatoes with 2 tablespoons oil, oregano, and two-thirds the garlic; season with salt and pepper.



Roast until slightly shriveled, about 40 minutes.



In a blender, puree tomato halves; season with salt and pepper; set aside.



Arrange squash in one layer on the rimmed baking sheet the tomatoes just vacated; season with salt and pepper. Roast squash until tender, about 20 minutes.



In a large skillet, heat 1 tablespoon oil over medium-high. Add remaining garlic and cook, stirring, 30 seconds. Gradually add spinach and toss until wilted, about 4 minutes. Transfer spinach to a strainer and press to release liquid. Chop spinach and season with salt and pepper.



In a large bowl, mix ricotta, 1/4 cup Parmesan, egg, and nutmeg until smooth; season with salt and pepper.



Lightly oil a 9-inch square baking dish. Spread one-quarter the tomato sauce in dish, top with 3 to 4 noodles, breaking to fit as needed.



Top with half the ricotta mixture, squash, one-quarter the tomato sauce, and 3 to 4 noodles.



Top with remaining ricotta mixture, cooked spinach, one quarter sauce, and 3 to 4 noodles.



Top with remaining sauce, mozzarella, and 1/4 cup Parmesan.



Bake lasagna on a rimmed baking sheet until golden brown, 30 to 35 minutes. Let lasagna cool 15 minutes before serving.