Rainbow of Color Vegetable Lasagne

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1 package no-cook  lasagne noodles

1 large head roasted garlic, cloves squeezed out

1 red bell  pepper, diced

1 yellow bell pepper, diced

1 yellow bell pepper, diced

4 carrots, ends trimmed, peeled and cut into 1/4 inch slices

3 zucchini, ends trimmed and cut into 1/4 inch slices

10 oz. sliced cremini mushrooms

1 onion, diced

14 oz. fresh baby spinach

2 tablespoons olive oil

1 tsp. each, dry oregano, basil and thyme

3 cups marinara sauce

1/2 lb. whole milk ricotta cheese

3/4 cup pesto

1 lb. mozzarella cheese, grated

1/2 cup Parmesan, grated

Lightly grease a 8.4 quart casserole dish; set aside.

Steam the carrots and zucchini for 6 minutes or until just tender and set aside. In a large pot add the olive oil, onions, garlic, spinach, mushrooms, bell peppers, and seasonings, cook until vegetables are tender. Stir in the marinara sauce; set aside. In a separate bowl mix together the ricotta and pesto until combined; set aside. Place 1/3 of the sauce in the bottom of the dish. Cover the top of the sauce with noodles. Sprinkle half the steamed vegetables over the top. Spread half the ricotta mixture. sprinkle 1/2 the mozzarella . Repeat with layers ending with sauce and mozzarella. Sprinkle Parmesan over the top.

Set on baking sheet. Bake uncovered , in a 400 degree oven for about 25 minutes or until hot in the center and bubbly. Remove from oven and allow to stand for 10 minutes before serving.

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