Fall Vegetable Lasagna

• olive oil↗3 teaspoons
• medium yellow squash↗2

  cut lengthwise into 1/4-inch-thick slices

• onion↗1

  chopped

• oranges or 1 red bell pepper↗1

  diced

• large garlic clove↗1

  crushed

• (10 ounce) bag prewashed spinach1
• (15 1/2 ounce) jar marinara sauce↗1
• (15 1/2 ounce) container ricotta cheese↗1
• coarse salt↗3⁄4 teaspoon
• fresh basil↗1⁄4 cup

  chopped

• oven-ready lasagna noodles↗12
• fresh mozzarella cheese↗1⁄2 lb

  coarsely chopped

Step-by-step instructions

1. 1

   .Heat 2 tsp oil in large nonstick skillet over med-high heat.

2. 2

   Add squash in batches and cook 1 to 2 minutes per side until just tender; transfer to plate.

3. 3

   Heat remaining 1 tsp oil in same skillet.

4. 4

   Add onions, bell pepper, 1/4 tsp salt, and garlic; cook until softened, 3 to 5 minutes.

5. 5

   Add spinach in batches and cook, stirring just until wilted, about 3 minutes. Transfer to plate.

6. 6

   Combine ricotta, basil and remaining 1/2 tsp salt in a bowl.

7. 7

   Heat oven to 375.

8. 8

   Spoon half of the sauce on bottom of 9 x 13-inch baking dish.

9. 9

   Layer sauce with 3 noodles; one third of ricotta mixture and squash.

10. 10

    Layer twice more with 3 noodles, ricotta mixture and spinach mixture.

11. 11

    Top with remaining noodles, sauce and mozzarella.

12. 12

    Cover with foil and bake until sauce is bubbly and noodles are tender, about 50 minutes.