2 1/2 cup ricotta cheese

1 cup Pecorino Romano cheese, grated

3 clove garlic, finely chopped

1 tablespoon dried oregano

1 tablespoon dried basil

1 large egg

1 teaspoon (each) salt, pepper, crushed red pepper

2 tablespoon extra-virgin olive oil

1 pound Cremini mushrooms, roughly chopped

1 large onion, peeled and sliced 1/4-inch thick

2 (each) red and yellow bell peppers, seeded and sliced into 1/4-inch-thick strips

12 ounce fresh baby spinach

4 1/2 cup marinara sauce

1 pound no-boil lasagna noodles, such as Barilla

1 1/2 pound fresh mozzarella cheese, sliced 1/4-inch thick

 

Make the fillings: Combine the ricotta and Pecorino Romano cheeses, garlic, herbs, and egg with 1/2 teaspoon each of salt and pepper and the crushed red pepper in a bowl and set aside. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the mushrooms and cook until golden, about 3 minutes. Add the remaining tablespoon of oil, onions, and peppers and cook until slightly softened, about 4 more minutes. Add the spinach and remaining 1/2 teaspoon each of salt and pepper. Toss and cook until spinach is wilted and tender, about 2 minutes. Set aside. Assemble the lasagna: Heat oven to 350 degrees F. Pour 1 1/2 cups sauce into a deep-dish lasagna pan. Layer 5 lasagna noodles over the sauce. Top with half of the cooked vegetables and a third of the mozzarella. Layer with 5 more noodles and spread half the ricotta mixture over the noodles. Top with 1 cup of sauce and add another layer of noodles. Add the remaining vegetables, another third of the mozzarella, and a layer of noodles. Spread on the remaining ricotta mixture, 1 cup of sauce, and the last layer of noodles. Add the remaining sauce and mozzarella. Cover with foil and bake until bubbly, about 1 hour, 20 minutes. Let the lasagna cool slightly before serving.

Game Night Menu

Goldfish Crackers & Dip

Crispy Oven Chicken Fingers

Meatball Soup

Garlic & Herb Bread

Vegetable Lasagna

Roasted Leeks & Carrots

Domino Cookies

Classic Pineapple Upside-Down Cake 

Garlic and Herb Bread: Sprinkle a halved loaf with olive oil, chopped garlic, oregano, and grated Parmigiano-Reggiano, then wrap in foil and bake. 

Roasted Root Vegetables: Cut vegetables (leeks, carrots) to similar-size pieces, then toss with olive oil, salt, pepper, and an aromatic herb such as dill or rosemary and roast at 375 degrees F until fork-tender (watch; some vegetables will cook a little faster than others).