You won’t miss the meat in this vegetable-packed lasagna. the next day, use the extra roasted squash and tomatoes to make a super salad.
Roasted vegetable lasagna
▪ 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
▪ Ground pepper
▪ 1 medium butternut squash, peeled, seeded and sliced 1/4-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
1. Preheat oven to 400, with racks in upper and lower thirds. On a rimmed baking sheet, toss tomatoes with 2 tablespoons oil, oregano and two-thirds 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 20 tomato halves and season with salt and pepper. Set aside.
2. In a large skillet, heat 1 tablespoon oil over medium-high. Add remaining garlic and cook, stirring 30 seconds. Gradually add 2 pounds 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, 1/2 cup Parmesan, egg and nutmeg until smooth; season with salt and pepper.
3. Lightly oil a 9-inch square baking dish. Spread one-quarter of the tomato sauce in dish, top with 3 to 4 noodles, breaking to fit as needed. Top with half the ricotta mixture, half the squash, one-quarter of the tomato sauce and 3 to 4 noodles. Top that layer with remaining ricotta mixture, cooked spinach, one-quarter of the sauce and 3 to 4 noodles. Top with remaining sauce, 1/2 pound mozzarella and 1/4 cup Parmesan.
4. Set rack in middle of oven. Bake lasagna on a rimmed baking sheet until golden brown, 30 to 35 minutes. Let lasagna cool 15 minutes before serving.
Nutritional analysis per serving: 561 calories, 28 grams fat, 48 grams carbohydrates, 30 grams protein, 6 grams fiber, 45 percent of calories from fat.
What to save: For tomorrow’s lunch, reserve half the roasted squash, eight roasted tomato halves, 1/2 pound fresh spinach and 1/2 pound mozzarella.
Roasted vegetable salad with mozzarella
In a large bowl, whisk together 1 small shallot minced, 1 tablespoon red-wine vinegar and 4 teaspoons extra-virgin olive oil. Add 1/2 pound spinach, reserved roasted squash and tomatoes, and 1/2 pound torn mozzarella. Toss to coat. Season with coarse salt and ground pepper.
Nutritional analysis per serving: 318 calories, 22 grams fat, 18 grams carbohydrates, 16 grams protein, 4 grams fiber, 62 percent of calories from fat.