VEGGIE LASAGNA

Steps:

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