Freezer Vegetable Lasagna

Heat oven to 425 degrees F. Heat the oil in a large skillet over medium heat. Add the onion, season with 1/4 teaspoon each salt and pepper, and cook, covered, stirring occasionally, until tender, 8 to 10 minutes. Stir in the garlic and cook for 1 minute. Remove from the heat and stir in the cream cheese, sour cream, cinnamon, cayenne, and 1/4 teaspoon each salt and pepper. Stir in the spinach, then 3/4 cup mozzarella and 1/4 cup feta. Spread 1/2 cup of the squash on the bottom of an 8-inch square baking dish. Top with 2 noodles and spread a third (about 1/4 cup) of the remaining squash over the top. Dollop with a third (about 1 cup) of the spinach mixture. Repeat twice with the remaining squash, noodles, and spinach mixture, finishing with a layer of spinach mixture. Sprinkle with the remaining feta and mozzarella, cover tightly with nonstick foil, and bake for 15 minutes. Uncover and bake until the noodles are tender and the top is golden brown, 8 to 10 minutes more. Serve with a salad, if desired.