1
Preheat oven to 375°.
2
Heat a large Dutch oven with olive oil over medium-high heat. Add onion; sauté 4 minutes or until tender. Add spinach; sauté 1 1/2 minutes or until spinach wilts. Combine provolone, parsley, salt, pepper, eggs, and ricotta cheeses in a large bowl.
3
Place squash in a microwave-safe bowl. Cover and cook on high 5 minutes or until tender. Stir squash then microwave for an additional 1 minute.
4
Coat the bottom and sides of an 8-inch-square baking dishe with cooking spray. Spread 1/2 cup tomato sauce in the bottom of one prepared dish. Arrange 2 noodles over sauce; spread 1 cup cheese mixture over noodles. Arrange squash over cheese mixture; spread 3/4 cup tomato sauce over squash.
5
Arrange 2 noodles over sauce; spread 1 cup cheese mixture over the noodles. Arrange 1 1/2 cups onion mixture over cheese mixture; spread 3/4 cup tomato sauce over spinach mixture.
6
Arrange 2 noodles over sauce; spread 1 cup tomato sauce evenly over noodles. Sprinkle with 1/2 cup Parmesan. Repeat procedure with remaining ingredients in remaining pan. Cover pan with foil.
7
Bake at 375° for 30 minutes. Uncover and bake an additional 30 minutes.
