32 oz. ricotta cheese
1/4 c. shredded parmesan reggiano cheese
2 cups (or more) mozzarella cheese
1 large egg
1/4 – 1/2 cup chopped (in food processor) – fresh parsley, fresh basil, fresh oregano and/or fresh chives
3/4 tsp. dried oregano if you didn’t use fresh above
1 package chopped frozen spinach (thawed squeezed to as dry as possible)
2-3 cups shredded zucchini ( squeezed to remove moisture)
1 large red onion diced into small pieces
salt and pepper to season (approx. 3/4 tsp each)
2 Tbsp. olive oil
1 cup either fresh baby bella sliced mushrooms sauteed OR one can sliced mushroom parts completely drain away all liquid from can
1 jar roasted red bell peppers (remove 3 or 4 peppers from jar – remove liquid and rinse – slice into strips) Or fresh roast and steam fresh peppers
5-10 cloves of fresh garlic minced (depending on how much you like it) Or jarred minced garlic works as well
1 package of no boil lasagna noodles
67 oz. jar of spaghetti sauce (I used Prego Traditional)
Drain and rinse mushrooms from can or saute mushrooms and set aside. Drain and rinse 3 or 4 peppers from jar, slice into strips and set aside. Chop fresh herbs in food processor. Dice onion and mince garlic.
In a large and deep frying pan, saute diced red onion, minced garlic, well-drained zucchini and spinach in olive oil on medium heat until onion and garlic are tender. After chopping fresh herbs in food processor, add them to mixture in pan and mix well. Add salt and pepper to season and dried oregano if not added in as fresh herb. Remove from heat.
Combine the mixture from the pan with container of ricotta and one large egg in a large bowl. Add another egg if you feel it is too dry for you. Mix well.
Layering your lasagna:
First of all, it is ideal to soak these no boil noodles in hot water for about a minute before you put them in a pan, so get a hot water bath ready in a cake pan and soak them one at a time.
Place about a cup to a cup and a half of sauce as a layer in the bottom of the pan. Place first layer of noodles (it depends on what brand no boil you are using, so just do the layer of noodles you have). Put 2 or 3 large spoons of ricotta for each ricotta layer – smoothing it over noodles as the ricotta layer. Sprinkle mozzarella cheese over ricotta layer evenly. Put in a layer of sauce (really do a good job with sauce – it helps the noodles cook) Place next layer of noodles. Spread ricotta, put sauce on top and spread mushrooms in a layer. Sprinkle mozzarella. Place noodles. Spread ricotta, add some sauce, spread peppers over ricotta and sauce. Sprinkle with mozzarella. Last layer of noodles! Put a lot of sauce. Be pretty generous with your sauce and use up that big jar. On top of last layer of sauce – sprinkle parmesan cheese and any remaining mozzarella.
Bake at 350 degree oven for 45 minutes to an hour. Check noodles to see if done. It is a thick lasagna, so you can bump up to 375 – but it will take a while to bake.