Preheat oven to 350 degrees F. Coat a 13x9-inch baking dish with cooking spray.

Bring a large pot of salted water to a boil over high heat. Cook the pasta to al dente according to the package directions. Reserving 1/2 cup of the pasta water, drain pasta and set aside.

In a large skillet, heat the olive oil over medium high heat. Add the garlic, squash, zucchini, bell pepper, asparagus, and onions and saute for 5 minutes. Add the tomato and saute for an additional 2 minutes, until the veggies have softened.

Remove the vegetables from the heat and fold in the cooked pasta.

To make the sauce: In a small saucepan, bring the sherry to a simmer over medium heat. Add the reserved 1/2 cup pasta water and the ricotta and whisk for 2 minutes to incorporate. Season with the lemon zest, basil, oregano, salt and pepper. Add 1/2 cup of the mozzarella and stir until melted, about 2 minutes. Carefully transfer the sauce to a blender (or use an immersion blender) and blend for 1-2 minutes until smooth.

Pour the sauce over the pasta and vegetables. Mix until everything is evenly coated.

Transfer mixture to prepared baking dish and top with remaining 1/2 cup cheese. Bake until the cheese is melted, about 15-20 minutes.