• prep: 45 min
• cook: 0 hr
• total: 45 min

servings:

You won't miss the meat in this vegetable-packed lasagna. The next day, use the extra roasted squash and tomatoes to make this Roasted Vegetable Salad with Mozzarella.

• 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 and ground pepper
• 1 medium butternut squash, peeled, seeded, and sliced inch thick
• 3 bunches (about 2 1/2 pounds total) spinach, trimmed and washed
• 1 container (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

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