Mushroom and Bell Pepper Lasagna

Preheat oven to 350ºF. Line a 9×13-inch baking pan with parchment paper. Set aside.

In a large skillet, heat olive oil over medium heat. Add onions and mushrooms and cook until they soften, about 5–7 minutes. Drain some of the water that has released from the mushrooms and place the skillet back on the heat. Add sliced bell peppers and cook until soft, about 10 minutes.

Add spinach and season with red pepper flakes and salt and pepper. Cook until spinach is wilted, about 2 more minutes. Set vegetable mixture aside.

In another bowl, mix together ricotta, Parmesan, garlic, dried oregano, dried basil, egg, and salt and pepper. Set aside.

To assemble the lasagna, start by spreading a thin layer of sauce on the bottom of the prepared baking pan. Add a layer of lasagna noodles, followed by the ricotta mixture, vegetables and shredded mozzarella. Repeat, layering the sauce, noodles, ricotta, vegetables, and mozzarella until you have used all of the ingredients. Layer the top of the lasagna with sliced fresh mozzarella.

Cover with aluminum foil and bake for 1 hour covered. Remove foil and bake for approximately 20 more minutes, until cheese is brown and bubbling.

Remove from oven and let rest on a wire rack for 20 minutes before slicing and serving.

Recipe adapted from Baked Bree.

Note: This lasagna freezes really well (and lasts for months!) after it is baked. For best results, defrost frozen lasagna overnight in the refrigerator before reheating in a 400°F oven for about 1 hour.