Roasted Vegetable Lasagne 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)