Roasted Vegetable Lasagna Recipe - (4.4/5)

Ingredients

• 14 plum tomatoes (about 3 pounds total), halved lengthwise
• 1/4 cup extra-virgin olive oil, plus more for baking dish
• 1 teaspoon dried oregano
• 3 garlic cloves, thinly sliced
• Coarse salt, to taste
• Black pepper, to taste
• 1 medium butternut squash, peeled, seeded, and sliced to 1-inch thick
• 3 bunches (about 2 1/2 pounds total) spinach, trimmed and washed
• 15 ounces whole-milk ricotta
• 1/2 cup grated Parmesan
• 1 egg
• 1/4 teaspoon ground or freshly grated nutmeg
• 9 to 12 no-boil lasagna noodles (from a 9-ounce package)
• 1 pound fresh mozzarella, cut into pieces