Ingredients
1 package (10 ounces) frozen cubed butternut squash, thawed2 teaspoons olive oil1 teaspoon brown sugar1/4 teaspoon salt1/8 teaspoon pepperMUSHROOMS:4 large portobello mushrooms, coarsely chopped2 teaspoons balsamic vinegar2 teaspoons olive oil1/4 teaspoon salt1/8 teaspoon pepperSAUCE:2 cans (28 ounces each) whole tomatoes, undrained2 teaspoons olive oil2 garlic cloves, minced1 teaspoon crushed red pepper flakes1/2 cup fresh basil leaves, thinly sliced1/4 teaspoon salt1/8 teaspoon pepperLASAGNA:9 no-cook lasagna noodles4 ounces fresh baby spinach (about 5 cups)3 cups part-skim ricotta cheese1-1/2 cups shredded part-skim mozzarella cheese
Preparation
Preheat oven to 350°. In a large bowl, combine the first 5 ingredients. In another bowl, combine ingredients for mushrooms. Transfer vegetables to 2 separate foil-lined 15x10x1-in. baking pans. Roast 14-16 minutes or until tender, stirring occasionally.
Meanwhile, for sauce, drain tomatoes, reserving juices; coarsely chop tomatoes. In a large saucepan, heat oil over medium heat. Add garlic and pepper flakes; cook 1 minute longer. Stir in chopped tomatoes, reserved tomato juices, basil, salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, 35-45 minutes or until thickened, stirring occasionally.
Spread 1 cup sauce into a greased 13x9-in. baking dish. Layer with 3 noodles, 1 cup sauce, spinach and mushrooms. Continue layering with 3 noodles, 1 cup sauce, ricotta cheese and roasted squash. Top with remaining noodles and sauce. Sprinkle with mozzarella cheese.
Bake, covered, 30 minutes. Bake, uncovered, 15-20 minutes longer or until bubbly. Let stand 15 minutes before serving.
