1. Preheat oven to 400 degrees F. Spray a 9-by-13- inch or 91/2-by-14-inch pan with vegetable cooking spray. Line a baking sheet with foil and spray with vegetable cooking spray.

2. Place squash in a large bowl and drizzle with oil and maple syrup, tossing to coat thoroughly. Sprinkle with salt and mix well. Place squash on baking sheet and spread into a single layer. Roast, stirring once, until squash is tender and golden brown, about 30 minutes. Set aside. Reduce oven temperature to 375 degrees F.

3. Using the same bowl, mix together garlic and 1/2 cup of the dressing. Add spinach, zucchini, carrots, and scallions and toss to coat well.

4. Line prepared pan with 4 noodles (they will overlap). Top with a third of the spinach mixture and a third of the squash pieces, then a third of the Gorgonzola and 2/3 cup of the mozzarella. Top with 4 more noodles.

5. Add a second layer of spinach, squash, Gorgonzola, and mozzarella. Top with 4more noodles, then remaining spinach and squash. Do not add cheeses to this layer.

6. Brush both sides of the remaining 4 noodles with remaining 2 Tbsp. dressing.Place on top of last layer of vegetables, and if any dressing remains, drizzle on top. Sprinkle with remaining Gorgonzola and mozzarella.

7. Spray a large sheet of foil with vegetable cooking spray and cover lasagna, sprayed side down (or use nonstick foil). Seal tightly around the edges.

8. Bake at 375 degrees F for 60 minutes, or until noodles are tender enough to be easilypierced by a fork. Remove from oven and let rest for 10 minutes, then serve.

Source: Fresh Magazine January, February 2010