-
1
Preheat the oven to 350 degrees F. Spray an 8-inch square baking dish with non-stick cooking spray.
-
2
Heat the olive oil in a medium skillet over medium heat.
-
3
Add the shallots and garlic and cook for 1 to 2 minutes, until the shallots begin to soften.
-
4
Add the arugula, cherry tomatoes and sun-dried tomatoes and cook for 5 to 6 minutes, until the tomatoes begin to break down and release their juices.
-
5
Season with salt and pepper to taste.
-
6
Remove from heat.
-
7
Meanwhile, stir together the ricotta, goat cheese, basil, parsley, nutmeg, 1 teaspoon of salt and 1/2 teaspoon of pepper in a medium bowl to combine.
-
8
Spoon a thin layer of marinara sauce over the bottom of the prepared baking dish.
-
9
Arrange 3 lasagna noodles in the pan.
-
10
Top with half of the ricotta mixture, half of the tomato mixture, half of the squash, half of the zucchini and another layer of marinara.
-
11
Repeat the layering process and finish with the remaining 3 noodles.
-
12
Spread the remaining marinara sauce over the noodles the sprinkle the Parmesan cheese over the top.
-
13
Bake for 45 to 50 minutes, until the noodles and squash are tender and the cheese is melted and bubbly.
-
14
If the top begins to brown too quickly, cover the lasagna with aluminum foil.
-
15
Remove from the oven and let it cool for 10 minutes.
-
16
Sprinkle the pine nuts over the top and serve.
