Ingredients:
- 16 oz. whole milk ricotta
- ¼ c. chopped fresh basil
- 1 large Egg
- 8 oz. shredded six-cheese Italian blend
- 2 oz. Parmesan
- Kosher salt
- Freshly ground black pepper
- 3 tbsp. olive oil
- 12 oz. assorted mushrooms (such as shiitake, cremini, button)
- 1 medium Sweet onion
- 1 small red bell pepper
- 5 oz. baby spinach or kale
- 2 clove garlic
- 1 can fire-roasted diced tomatoes
- 12 no-boil lasagna noodles
- 10 oz. refrigerated light alfredo sauce
Method:
- Preheat oven to 400 degrees F. Stir together ricotta, basil, egg, 1 cup cheese blend, and 1/4 cup Parmesan in a bowl. Season with 1/2 teaspoon each salt and black pepper.
- Heat 1 tablespoon oil in a large skillet over medium-high heat. Add mushrooms and sauté, stirring occasionally, until lightly browned, 5 to 7 minutes; remove to a bowl. Add 1 tablespoon oil to skillet. Add onion and bell pepper and sauté, stirring occasionally, until tender, 4 to 6 minutes. Add spinach and garlic and sauté, stirring, until wilted, 2 to 4 minutes. Add onion mixture and tomatoes to the bowl with mushrooms and stir to combine. Season with salt and pepper.
- Wipe out skillet and coat with remaining tablespoon oil. Arrange 4 noodles in bottom of skillet, breaking as needed to form a single layer. Top with a third each of vegetable mixture, ricotta mixture, and Alfredo sauce. Repeat two more times, layering noodles in opposite direction each time. Top with remaining cup cheese blend and 1/4 cup Parmesan.
- Bake until golden brown, 30 minutes. Serve sprinkled with sliced basil.
Source: Country Living
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