32oz jarred tomato sauce
2 small squash (acorn, butternut and/or delicata), seeded, roasted
3 bunches of spinach, trimmed and washed
1 Tbsp olive oil
1 large garlic clove, minced
1 container (15oz) ricotta cheese
2 cups grated Parmesan, split
¼ tsp ground or freshly grated nutmeg
1 lb fresh mozzarella, sliced
9-11 no-boil lasagna noodles (6oz)
1. Preheat oven to 425 degrees. Halve squash and remove seeds. Wrap in foil and place on baking sheet. Roast squash until tender, about 30-40 minutes. Scoop squash out into a bowl and season with salt and pepper; set aside.
2. In a large skillet, heat 1 tablespoon oil over medium-high. Add 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. When cool, chop spinach and season with salt and pepper. In a large bowl, mix ricotta, 1 cup Parmesan, egg, and nutmeg until smooth; season with salt and pepper.
3. Lightly oil a 13- by 9- by 2-inch (3 qt). Spread one-quarter the tomato sauce in dish, top with 3 noodles (you can use a couple of extra trimmed noodles to fill in the extra spaces). Top with half the ricotta mixture, half the squash, one-quarter the tomato sauce, and 3 noodles. Top with remaining ricotta mixture, cooked spinach, one-quarter the sauce, and 3 noodles. Top with remaining sauce, 1 pound mozzarella, and 1 cup Parmesan.
4. Bake lasagna on a rimmed baking sheet until golden brown, 40 to 45 minutes. Let lasagna cool 15 minutes before serving.
Submitted by Stephanie Leonard