Zesty Vegetable Lasagna

Ingredients

• 2½ c. ricotta cheese
• 1 c. pecorino romano cheese
• 3 clove garlic
• 1 tbsp. dried oregano
• 1 tbsp. dried basil
• 1 large Egg
• 1 tsp. salt, pepper, crushed red pepper
• 2 tbsp. extra-virgin olive oil
• 1 lb. cremini mushrooms
• 1 large onion
• 2 red and yellow bell peppers
• 12 oz. fresh baby spinach
• 4½ c. marinara sauce
• 1 lb. no-boil lasagna noodles
• 1½ lb. fresh mozzarella cheese

Directions

1. Make the fillings: Combine the ricotta and Pecorino Romano cheeses, garlic, herbs, and egg with 1/2 teaspoon each of salt and pepper and the crushed red pepper in a bowl and set aside. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the mushrooms and cook until golden, about 3 minutes. Add the remaining tablespoon of oil, onions, and peppers and cook until slightly softened, about 4 more minutes. Add the spinach and remaining 1/2 teaspoon each of salt and pepper. Toss and cook until spinach is wilted and tender, about 2 minutes. Set aside.
2. Assemble the lasagna: Heat oven to 350 degrees F. Pour 1 1/2 cups sauce into a deep-dish lasagna pan. Layer 5 lasagna noodles over the sauce. Top with half of the cooked vegetables and a third of the mozzarella. Layer with 5 more noodles and spread half the ricotta mixture over the noodles. Top with 1 cup of sauce and add another layer of noodles. Add the remaining vegetables, another third of the mozzarella, and a layer of noodles. Spread on the remaining ricotta mixture, 1 cup of sauce, and the last layer of noodles. Add the remaining sauce and mozzarella. Cover with foil and bake until bubbly, about 1 hour, 20 minutes. Let the lasagna cool slightly before serving.
3. Source: countryliving.com