Preheat oven to 350 degrees Fahrenheit.
Fry chopped onion and garlic in olive oil over medium heat. Add crushed tomatoes. Shred zucchini and summer squash, add to pan. Add spinach, lower heat and simmer.
Stir together ricotta, mozzarella, and 2 eggs.
Cover bottom of 9x9 pan with crushed tomatoes. Add layer of lasagna noodles. Layer veggie sauce, ricotta mixture, pesto and Parmesan alternately until pan is full.
Cover pan with tin foil. Bake covered for 30 minutes. Remove tinfoil and bake uncovered for 15 minutes or until top layer of cheese is golden brown.
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