Roasted Vegetable Lasagna

Name: Roasted Vegetable Lasagna
Ingredients: 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) whole-milk ricotta; 1/2 cup grated Parmesan; 1 egg; 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