Preheat oven to 400 degrees. Place corn in husk in oven {if corn is already shucked, wrap in foil}. While corn is cooking slice squash in half and then into 1/4 inch moons. Place on parchment lined baking sheet. Chop onion and sprinkle over and around squash. Drizzle vegetables with oil and season with salt & pepper. After corn has cooked for 30 minutes, place squash in oven. Continue baking for 20 minutes. Remove corn and squash from oven. Stir garlic into vegetables on pan and return pan to oven for 10 minutes while corn cools.

Remove squash from oven. Cut off base of corn at widest part, hold the top of husks and gently shake ear to release cob from husk. Place each ear in a bowl or on a towel and cut off kernels. Mix corn into vegetables.

Put ricotta in a mixing bowl and add the inside of a 4oz. burrata ball {slice open ball and squeeze or scrape the soft interior from outer shell}. Add 2 oz. of Parmesan and season with salt & pepper. Mix to combine.

Choose a baking dish according to the number of servings you are making, and grease or spray dish. An 8 or 9 inch square dish works well for 4 servings. Place 1/2 of drained tomatoes in bottom of dish. Lay 2 lasagna noodles on top, break to fit if necessary. Top noodles with ricotta mixture, then 1/2 of the vegetables, and 1/2 of the Italian blend cheeses or mozzarella. Repeat layers, saving the remaining 1/2 of Italian blend cheese for the top.

Cover dish {if using foil, spray the inside of foil and allow some space between foil and top of casserole so cheese won’t stick}. Can be refrigerated at this point until baking up to 24 hours. Bake at 400 degrees for 45 minutes. Uncover and return to oven to brown top if necessary. Let sit for 15 minutes before cutting. Cut into large squares to serve.