Main

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