1 can (15 oz) diced tomatoes in Italian seasoning
1 can tomato paste
half a yellow pepper
4 oz brown mushrooms
part skim Italian cheese mix
1 oz finely grated Parmesan cheese
1 cup frozen chopped spinach
1 head roasted garlic
The first step is to prepare the squash--if you are in a hurry, you can cook this in the microwave, but I like to roast it to get better flavor. Plus I can roast garlic at the same time! So cut the squash in half, take out the seeds, sprinkle with salt, pepper, and Italian Seasonings. I spray both sides with cooking oil and stick them in a preheated oven at 350 for about a half an hour or until fork tender. That gets set aside to cool, and remove from the skin.
This comes together like a lasagna, a layer of sauce, a layer of squash, a layer of ricotta, cheese, more squash, and so on. I had more squash than I thought, so made three layers, which is why the top ended up with less cheese. I should have divided it in thirds not half and fourths.
The original recipe calls for making this in individual casseroles, but I don't have matching sets. Just odd sizes of dishes, so I put this in a 13x9 inch pan. It went into a preheated 350 degree oven covered with foil for 15 minutes and then off for 5 minutes until the cheese was melted through.