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Three Cheese Lasagna Recipe with Red Peppers and Mushrooms
Ingredients
  • ½ cup extra-virgin olive oil
  • 8 medium garlic cloves, smashed
  • 5 medium red bell peppers (2 pounds total), seeded cut into 1-inch-wide strips
  • 2 ¼ teaspoons kosher salt, divided
  • 1 teaspoon black pepper, divided
  • 2 (8-ounce) packages cremini mushrooms, quartered (6 cups)
  • 1 (16-ounce) container ricotta cheese
  • 1 large egg
  • ¼ cup chopped fresh flat-leaf parsley
  • ½ pound Parmesan cheese, grated (about 2 cups), divided
  • 3 ½ cups store-bought marinara sauce (from 1 [32-ounce] jar)
  • 13 no-boil lasagna noodles (from a 8-ounce package)
  • 1 (8-ounce) container fresh mozzarella balls, cut into ¼-inch-thick slabs
  • ½ cup loosely packed fresh basil leaves, torn
Steps
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