Roasted Vegetable Lasagna

Ingredients:
14 plum tomatoes (about 3 lbs. total), halved lengthwise
1/4 c. olive oil, plus more for baking dish
1 t. dried oregano
3 garlic cloves, thinly sliced
coarse salt and pepper
1 med. butternut squash, peeled, seeded, and sliced 1/4 inch thick
3 bunches (about 2 1/2 lbs. total) spinach, trimmed and washed
1 container whole milk ricotta (15 oz.)
1/2 c. parmesan, grated
1 egg
1/4 t. ground nutmeg
9 to 12 no boil lasagna noodles
1 lb. fresh mozzarella, cut into pieces

Directions:
Preheat oven to 400, with racks in upper and lower thirds. On a rimmed baking sheet, toss tomatoes with 2 T. oil, oregano and two-thirds the garlic; season with salt and pepper. Brush another rimmed baking sheet with 1 T. oil.
Arrange squash in one layer; season with salt and pepper.
Roast squash until tender, about 20 min. Cook tomatoes until slightly shriveled, about 40 min., rotating sheets halfway through.
Puree tomatoes, in a blender; set aside.
Heat 1 T. in a large skillet. Add remaining garlic and cook, stirring, 30 seconds.
Gradually add 2 lbs. spinach and toss until wilted, about 4 minutes.
Transfer spinach to a strainer and press to release liquid. When cool, chop and season spinach with salt and pepper.
Mix ricotta, 1/4 c. parmesan, egg and nutmeg in a large bowl until smooth.
Lightly oil a 9x13 inch baking dish with oil.
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, half the squash, one quarter the tomato sauce, and 3 to 4 noodles. Top with remaining ricotta mixture, cooked spinach, one quarter the sauce, and 3-4 noodles. Top with remaining sauce, 1/2 lb. mozzarella and 1/4 c. parmesan.
Set rack in middle of oven and bake lasagna on a rimmed baking sheet until golden brown, 30-35 min. Let lasagna cool 15 min. before serving.

Makes 6 servings. Total time 1 hr. 40 min.

Verdict:
When I told Blake that we were having a vegetable lasagna he asked if we could add meat. Silly boy. This was not bad. I liked it. I am not sure I liked it enough to make it a lot because it does take time but I am glad that I tried it.