• Heat oven to 375°.

  • Heat oil in a large skillet over medium-high; add squash and next 3 ingredients. Cook 10 minutes, stirring often. Stir in 2 cups sauce, the salt, pepper and oregano; bring to a simmer.

  • Combine ricotta and next 3 ingredients.

  • Cook lasagna noodles following pkg directions. Drain.

  • Spread 1/2 cup sauce in bottom of a 13 x 9 x 2-inch baking dish. Layer 3 noodles, 1/3 of ricotta mixture, 1/3 of vegetables and 1 cup pizza cheese. Repeat layering twice. Top with 1/2 cup sauce and 1 cup pizza cheese.

  • Cover with foil and bake 30 minutes. Remove foil and bake 25 minutes. Sprinkle Parmesan over top during last 10 minutes. Cool 20 minutes before serving.

Nutrition Facts

376 calories; 17 g total fat; 797 mg sodium. 34 g carbohydrates; 22 g protein;