Roasted Vegetable Lasagna - tomatoes

Method

• Preheat oven to 400F, with racks in upper and lower thirds.
• On a rimmed baking sheet, toss tomatoes with 2 tablespoons oil, oregano, and 2/3 of the garlic; season with salt and pepper.
• Brush another rimmed baking sheet with 1 tablespoon oil.
• Arrange squash in one layer, season with salt and pepper.
• Roast squash until tender, about 20 minutes, and tomatoes until slightly shriveled, about 40 minutes, rotating sheets halfway through.
• In a blender, puree the tomato halves.
• Season with salt and pepper; set aside.
• In a large skillet, heat 1 tablespoon oil over medium-high heat.
• Add remaining garlic and cook, stirring, for 30 seconds.
• Gradually add the 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, 1/4 cup Parmesan, egg, and nutmeg until smooth; season with salt and pepper.
• Lightly oil a 9-inch square baking dish.
• Spread 1/4 of the tomato sauce in dish, top with 3-4 noodles, breaking to fit as needed.
• Top with half the ricotta mixture, the squash, 1/4 of the tomato sauce, and 3-4 noodles.
• Top with remaining ricotta mixture, cooked spinach, 1/4 of the sauce, and 3-4 noodles.
• Top with remaining sauce, the mozzarella, and 1/4 cup Parmesan.
• Set rack in the middle of oven.
• Bake on a rimmed baking sheet until golden brown, about 30-35 minutes.
• Let cool 15 minutes before serving.