Roasted Butternut Squash-and-Spinach Lasagna

Let's talk about the perfect fall dinner.
Preheat the oven to 400 °F. Combine the zucchini with the nuts, 2 teaspoons of oil, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper. Place in a single layer on a side-lined baking sheet; bake in the preheated oven until they are soft and lightly browned, 15 to 20 minutes. Set aside.While the zucchini is cooking, heat the remaining 2 teaspoons of oil in a large skillet over medium-high heat. Add the onion and 1/4 teaspoon salt and cook, stirring frequently, until softened and translucent, 3-4 minutes. Add the spinach and cook, stirring frequently, until wilted, 1-2 minutes. Remove from heat and set aside.Combine the chopped provolone and mozzarella in a medium bowl. In a large bowl, combine the ricotta, parsley, eggs, 1 1/2 cups grated cheese mixture, and remaining 3/4 teaspoon salt and 1/2 teaspoon pepper.Place 1 cup marinara on the bottom of a 13-inch x 9-inch roasting pan lightly greased with cooking spray. Place 4 noodles side by side on top of the sauce; spread half of the ricotta mixture over the noodles. Spread the sauteed zucchini evenly over the ricotta mixture; 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 mixture; top with 1 1/2 cups marinara. Top with the remaining 4 noodles and 1 cup marinara. Sprinkle with parmesan cheese and the remaining grated cheese mixture. Cover with aluminum foil and bake at 400 ° F for 35 minutes. Uncover and bake for another 20 minutes or until golden brown and bubbly. Let stand for 10 minutes before cutting into 10 slices.