Main

1. Preheat oven to 400°F (200°C). In a bowl toss butternut squash with 2 teaspoons of olive oil, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper; arrange in a single layer on a rimmed baking sheet.
2. Roast squash in the preheated oven until softened and lightly browned, 15 to 20 minutes; set aside.
3. Meanwhile, heat the remaining 2 teaspoons olive oil in a large skillet over medium-high heat. Add chopped onion and 1/4 teaspoon kosher salt and cook, stirring often, until softened and translucent, 3 to 4 minutes.
4. Add fresh spinach to the skillet and cook, stirring often, until wilted, 1 to 2 minutes. Remove from heat and set the spinach mixture aside.
5. Combine shredded provolone and shredded mozzarella in a bowl.
6. In a large bowl stir together ricotta, chopped parsley, eggs, 1 1/2 cups of the shredded cheese mixture, remaining 3/4 teaspoon kosher salt, and 1/2 teaspoon black pepper until combined.
7. Lightly coat a 13x9-inch baking dish with cooking spray. Spread 1 cup marinara on the bottom. Arrange 4 noodles side by side over sauce and spread half of the ricotta mixture over the noodles. Spread roasted squash evenly over the ricotta and top with 1 1/2 cups marinara.
8. Top with 4 more noodles, spread the remaining ricotta mixture over them, then spread the spinach mixture evenly over the ricotta and top with 1 1/2 cups marinara.
9. Top with the remaining 4 noodles and 1 cup marinara. Sprinkle with grated Parmesan and the remaining shredded cheese mixture. Cover the dish with aluminum foil.
10. Bake at 400°F (200°C) covered for 35 minutes. Uncover and bake until golden and bubbly, about 20 minutes more.
11. Let the lasagna stand 10 minutes before cutting into 10 slices and serving.