Butternut & Portobello Lasagna Recipe

Preheat oven to 350 °. In a large bowl, combine the first five ingredients. In another bowl, combine the mushroom ingredients. Transfer vegetables to separate foil-lined 15x10x1-in. baking pans. Roast 14-16 minutes or until vegetables are tender, stirring occasionally. Meanwhile, for sauce, drain tomatoes, reserving juices; coarsely chop tomatoes. In a large saucepan, heat oil over medium heat. Add garlic and pepper flakes; cook 1 minute longer. Stir in chopped tomatoes, reserved tomato juices, basil, salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, 35-45 minutes or until thickened, stirring occasionally. Spread 1 cup sauce into a greased 13x9-in. baking dish. Layer with three noodles, 1 cup sauce, spinach and mushrooms. Continue layering with three noodles, 1 cup sauce, ricotta cheese and roasted squash. Top with remaining noodles and sauce. Sprinkle with mozzarella cheese. Bake, covered, 30 minutes. Bake, uncovered, 15-20 minutes longer or until bubbly. Let stand 15 minutes before serving.