We made this last weekend and it was a big hit at a church potluck...

48 oz. ricotta cheese
1 big bunch fresh spinach
7 fresh eggs
1 tsp sea salt

4 medium squash - yellow, patty pan, or zucchini.  Sliced thin

1/2 cup grated fresh parmesan cheese
2 cups grated mozarella cheese

Coat a 13x9 baking dish with oil, butter, or nonstick cooking spray.
Wash and finely chop spinach.  Lightly beat eggs and stir eggs, spinach, salt, and ricotta cheese together.
Layer the sliced squash and ricotta mixture in the baking dish, starting with squash. Should make several layers, end with squash.

Top with the parmesan and mozarella.  Bake, covered in a 375 degree oven for an hour, then uncover and let continue to bake until cheese on top is browned.

Even non-squash eaters will like this.