Fall Vegetable Lasagna - cooking recipe

Ingredients

3 teaspoons olive oil
2 medium yellow squash, cut lengthwise into 1/4-inch-thick slices
1 onion, chopped
1 oranges or 1 red bell pepper, diced
1 large garlic clove, crushed
1 (10 ounce) bag prewashed spinach
1 (15 1/2 ounce) jar marinara sauce
1 (15 1/2 ounce) container ricotta cheese
3/4 teaspoon coarse salt
1/4 cup fresh basil, chopped
12 oven-ready lasagna noodles
1/2 lb fresh mozzarella cheese, coarsely chopped

Preparation

.Heat 2 tsp oil in large nonstick skillet over med-high heat.
Add squash in batches and cook 1 to 2 minutes per side until just tender; transfer to plate.
Heat remaining 1 tsp oil in same skillet.
Add onions, bell pepper, 1/4 tsp salt, and garlic; cook until softened, 3 to 5 minutes.
Add spinach in batches and cook, stirring just until wilted, about 3 minutes. Transfer to plate.
Combine ricotta, basil and remaining 1/2 tsp salt in a bowl.
Heat oven to 375.
Spoon half of the sauce on bottom of 9 x 13-inch baking dish.
Layer sauce with 3 noodles; one third of ricotta mixture and squash.
Layer twice more with 3 noodles, ricotta mixture and spinach mixture.
Top with remaining noodles, sauce and mozzarella.
Cover with foil and bake until sauce is bubbly and noodles are tender, about 50 minutes.