Farmers’ Market Lasagna

Preheat the oven to 350°F. Spray an 8-inch square baking dish with non-stick cooking spray.

Heat the olive oil in a medium skillet over medium heat. Add the shallots and garlic and cook for 1 to 2 minutes, until the shallots begin to soften. Add the arugula, cherry tomatoes and sun-dried tomatoes and cook for 5 to 6 minutes, until the tomatoes begin to break down and release their juices. Season with salt and pepper to taste. Remove from heat.

Meanwhile, stir together the ricotta, goat cheese, basil, parsley, nutmeg, 1 teaspoon of salt and ½ teaspoon of pepper in a medium bowl to combine.

Spoon a thin layer of marinara sauce over the bottom of the prepared baking dish. Arrange 3 lasagna noodles in the pan. Top with half of the ricotta mixture, half of the tomato mixture, half of the squash, half of the zucchini and another layer of marinara. Repeat the layering process and finish with the remaining 3 noodles. Spread the remaining marinara sauce over the noodles the sprinkle the Parmesan cheese over the top.

Bake for 45 to 50 minutes, until the noodles and squash are tender and the cheese is melted and bubbly. If the top begins to brown too quickly, cover the lasagna with aluminum foil. Remove from the oven and let it cool for 10 minutes. Sprinkle the pine nuts over the top and serve.