Roasted Vegetable Lasagne

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14 plum tomatoes (about 3 pounds total), halved lengthwise

1/4 cup extra-virgin olive oil, plus more for baking dish

1 teaspoon dried oregano

3 garlic cloves, thinly sliced

Coarse salt and ground pepper

1 medium butternut squash, peeled, seeded, and sliced inch thick

3 bunches (about 2 1/2 pounds total) spinach, trimmed and washed

1 container (15 ounces) part-skim ricotta

1/2 cup grated Parmesan

1/4 teaspoon ground or freshly grated nutmeg

9 to 12 no-boil lasagna noodles (from a 9-ounce package)

1 pound fresh mozzarella, cut into pieces

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