Vegetable Lasagna with Labneh

For vegetables: In an extra-large straight-sided skillet heat 1 Tbsp. oil over medium-high. Add squash in an even layer. Season to taste with salt and black pepper. Cook 2 minutes or until browned, without stirring. Turn; cook 2 minutes more or until browned. Transfer to a bowl. In same pan, brown mushrooms. Transfer to bowl with squash.

Add remaining 1 Tbsp. olive oil to skillet. Add onion; cook and stir until softened. Add kale; season with salt and pepper. Cook and stir 3 minutes or until kale is wilted and tender. Add garlic; cook and stir 1 minute more. Transfer to bowl with squash and mushrooms.

Add tomatoes to skillet. Season with salt and pepper. Cook 5 to 10 minutes or until tomatoes are softened and juices have thickened slightly. Transfer to bowl with vegetables and stir to combine. (Vegetable mixture can be kept refrigerated up to 3 days.)

Preheat oven to 400°F. Spoon about 1/3 cup vegetable mixture into the bottom of a large oven-safe skillet. Cover with three noodles. Top with one-third vegetable mixture. Repeat layers twice. Gently pour broth over noodles. Bring to boiling over medium-high; reduce to medium. Cook, uncovered, 20 minutes or until noodles are tender and broth is mostly absorbed, keeping noodles submerged.

Spread labneh and zhoug over top of lasagna, making sure to cover all the noodles. Arrange mozzarella evenly over the top. Bake, uncovered, 30 minutes or until juices are bubbling and top is golden. If desired, top with cherry tomatoes, parsley, and/or cilantro. Serves 6.