Veggie Lasagna
INGREDIENTS
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2 Tablespoons olive oil
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12 ounces baby spinach
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2 red peppers, sliced
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2 yellow peppers, sliced
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1 onion, sliced
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1 pound mushrooms, sliced
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1 teaspoon salt
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1 teaspoon pepper
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1 teaspoon red pepper flakes
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2 1/2 cups ricotta cheese
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1 cup Parmesan cheese, grated
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3 cloves garlic, minced
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1 Tablespoon dried basil
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1 Tablespoon dried oregano
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1 egg
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1 box no boil lasagna noodles
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2 cups mozzarella cheese (I use a mixture of fresh and shredded)
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2 jars Rose Romano’s Red Bells (or a jarred marinara with roasted peppers)
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1/4 cup flat leaf parsley, chopped
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