Ingredients

16 ounces whole milk ricotta

1/4 cup chopped fresh basil, plus more, sliced, for serving

1 large egg

8 ounces shredded six-cheese Italian blend, divided

2 ounces Parmesan, grated (about 1/2 cup), divided

Kosher salt and freshly ground black pepper

3 tablespoons olive oil, divided

12 ounces coarsely shopped assorted mushrooms (such as shiitake, cremini or button)

1 medium sweet onion, chopped

1 small red bell pepper, chopped

5 ounces baby spinach or kale

2 large garlic cloves, finely chopped

1 (14.5 ounce_ can fire-roasted diced tomatoes

12 no-boil lasagna noodles

10 ounces refrigerated light Alfredo sauce

Preparation

  1. Preheat oven to 400 degrees. 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.
  2. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add mushrooms and sauté, stirring occasionally, until lightly browned, 5-7 minutes; remove to a bowl. Add 1 tablespoon oil to skillet. Add onion and bell pepper and sauté, stirring occasionally, until tender, 4-6 minutes. Add spinach and garlic and sauté, stirring, until wilted, 2-4 minutes. Add opinion mixture and tomatoes to the bowl with mushrooms and stir to combine. Season with salt and pepper.
  3. 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.
  4. Bake until golden brown, 30 minutes. Served sprinkled with sliced basil.