Veggie Lasagna

eatingwell.com

Sandy

2 tablespoons extra-virgin olive oil, divided

1 pound cremini mushrooms, thinly sliced

1 medium red onion, finely chopped

1 small red bell pepper, chopped

½ cup sun-dried tomatoes, chopped

3 medium cloves garlic, finely chopped

¾ teaspoon salt, divided

¼ teaspoon crushed red pepper

1 ( 10- ounce) package baby spinach

2 cups shredded low-moisture, part-skim mozzarella cheese, divided

1 ( 15- ounce) container part-skim ricotta cheese

1 cup grated Parmesan cheese, divided

¼ cup refrigerated basil pesto

1 large egg, lightly beaten

1 ( 24- ounce) jar low-sodium marinara sauce, divided

12 no-boil whole-wheat lasagna noodles

1 tablespoon fresh basil leaves

Directions at eatingwell.com

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