Veggie Pesto Lasagna

Ingredients

• 2 tablespoons olive oil
• 1/2 yellow onion, finely chopped
• 2 cloves garlic, finely chopped
• 1 yellow squash, diced
• 1 zucchini, diced
• Kosher salt and freshly ground pepper
• Pinch of red pepper flakes
• 1 (28-ounce) can crushed tomatoes
• 1 (15-ounce) can tomato sauce
• Pinch of sugar, optional
• 1 (15-ounce) container part-skim ricotta cheese
• 1 (16-ounce) bag frozen chopped spinach, thawed and squeezed dry
• 7 ounces store-bought pesto
• 1 box no-boil lasagna noodles
• 2 cups shredded part-skim mozzarella cheese
• 1/4 cup grated Parmesan
• Fresh basil, for garnish

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