In a small bowl, mix together ricotta, squash, 1/4 cup of the Parmesan, and half of the mozzarella.
Puree the tomatoes, salt, garlic, Italian seasoning or fresh herbs, and 1 tablespoon of the olive oil in a blender or food processor on high until smooth.
Spray or coat the bottoms and sides of the ramekins or baking dishes with olive oil. Add a spoonful of tomato sauce to the bottom of each.
Tear or cut the lasagna noodles into 4 pieces. Place one piece of lasagna noodle, top with ricotta mixture, top with a noodle, add sauce and mozzarella, and then add the ricotta mixture, and repeat. For the final layer of each, top all of the ramekins with a lasagna noodle, some of the tomato sauce, then a slice of the tomato and a sprinkle of the Parmesan cheese and some freshly ground black pepper.
Cover each ramekin tightly with foil and bake for 25 minutes. Remove the foil and bake for an additional 5 minutes. Serve in the individual baking dishes or ramekins. Caution: Dishes will be hot.