Vegetarian Lasagna With Easy Roasted Tomato Sauce

Ingredients

• 1 small onion, thinly sliced
• 3 garlic cloves, thinly sliced
• 2 28-oz. cans whole peeled tomatoes
• ½ cup extra-virgin olive oil
• 1 Tbsp. plus 1½ tsp. sugar
• 1 Tbsp. Diamond Crystal or 1¾ tsp.
• Morton kosher salt, plus more
• ½ tsp. crushed red pepper flakes
• 1 lb. fresh pasta sheets (8–10 9x4" sheets) or 1 lb. dried lasagna noodles
• 2 10-oz. packages frozen spinach, thawed, squeezed dry, or 1½ cups chopped cooked greens
• 4 Tbsp. extra-virgin olive oil, divided
• 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt
• 2 cups whole-milk ricotta (from about one 15-oz. container), divided
• 2 oz. Pecorino Romano or Parmesan, finely grated
• 1 lb. sliced provolone cheese, divided

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