Fall Vegetable Lasagna

• 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

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

olive oil, yellow squash, onion, oranges, garlic, prewashed spinach, marinara sauce, ricotta cheese, coarse salt, fresh basil, lasagna noodles, mozzarella cheese

Taken from www.food.com/recipe/fall-vegetable-lasagna-258416 (may not work)