Vegetable Lasagna

Preheat oven to 375ºF. Heat butter and olive oil in a large skillet and over medium heat; add onions and garlic and sauté until very fragrant and soft. Add oregano, parsley, peppers and mushrooms and sauté 2–3 minutes.

Add spinach and basil in two batches; allow each batch to wilt before adding the next.

Stir in the diced tomatoes, chili powder, red pepper flakes, sugar and season with salt and pepper. Add 1 cup of marinara, combine and allow mixture to boil. Add more marinara at this time if it needs more liquid.

Spray or butter an 8-inch by 11-inch glass baking pan.

Spread a small amount of the mixture in the bottom. Layer three lasagna noodles in the bottom, evenly space 6-8 pieces of cream cheese, spread a handful of shredded cheese and layer 1/3 of the veggie mixture on top. Add another layer of noodles and repeat. End with the veggie mixture and a sparse layer of cheese.

Cover with foil and bake for 45-50 minutes.

Uncover, add another layer of shredded cheese and bake 10-15 minutes more, uncovered, until the cheese is browned and bubbling.

Remove from the oven and allow to cool 10-15 minutes before cutting.