Skillet Lasagna with Spinach and Summer Squash

cooking.nytimes.com

Sarah

2 tablespoons olive oil

1 medium onion, thinly sliced

4 garlic cloves, thinly sliced

1 zucchini, chopped (6 ounces)

1 yellow squash, chopped (10 ounces)

2 packed cups baby spinach leaves

1 (28-ounce) can whole peeled San Marzano tomatoes

1 teaspoon salt

½ teaspoon black pepper

8 sheets (half a 9-ounce package) no-cook or oven-ready lasagna noodles

8 ounces fresh ricotta cheese (about 1 cup)

1½ ounces finely grated Parmesan, plus more for serving (about ⅓ cup)

8 ounces fresh mozzarella, thinly sliced

Handful of small basil leaves, for serving

Directions at cooking.nytimes.com

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