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1
Preheat the oven to 350 degrees F.
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2
Melt the butter in a large saute pan on medium heat.
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3
Add the zucchini and yellow squash and cook until slightly tender, about 4 minutes.
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4
Add the mushrooms and cook for about 3 minutes.
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5
Add the spinach and turn off the heat.
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6
Toss to combine, letting the spinach wilt.
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7
Season with salt and pepper.
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8
Spray a 9-by-13-by-2-inch baking dish with cooking spray.
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9
Place 3 lasagna noodles on the bottom of the baking dish, forming 1 layer (the noodles may overlap).
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10
Layer one-third of the veggie mixture, one-third of the ricotta cheese and one-third of the Cherry Tomato Sauce in the dish, spreading each layer evenly.
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11
Top with 1/2 cup of the basil.
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12
Repeat a second time with the noodles, veggie mixture, ricotta and tomato sauce; top with the remaining 1/2 cup basil.
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13
Repeat a third time, but finish the top layer with the mozzarella.
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14
Cover with aluminum foil and bake for 35 minutes.
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15
Remove the aluminum foil, turn the oven to broil and broil on high until the cheese is crisp and golden, about 5 minutes.
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16
Preheat the oven to 350 degrees F.
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17
Combine the tomatoes, oregano, thyme, parsley, olive oil, garlic and onions on a large baking sheet.
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18
Season with salt and pepper and toss, making sure everything is evenly coated.
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19
Bake until the tomatoes are golden and the onions are caramelized, about 20 minutes.
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20
Carefully peel the garlic, making sure not to burn your fingers.
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21
Transfer the ingredients to a blender and process until smooth.
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22
Check for seasoning and add more salt and pepper if desired.
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23
Reserve for later use.
