Veggie Lasagna

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2 Tablespoons olive oil

12 ounces baby spinach

2 red peppers, sliced

2 yellow peppers, sliced

1 onion, sliced

1 pound mushrooms, sliced

1 teaspoon salt

1 teaspoon pepper

1 teaspoon red pepper flakes

2 1/2 cups ricotta cheese

1 cup Parmesan cheese, grated

3 cloves garlic, minced

1 Tablespoon dried basil

1 Tablespoon dried oregano

1 egg

1 box no boil lasagna noodles

2 cups mozzarella cheese (I use a mixture of fresh and shredded)

2 jars Rose Romano’s Red Bells (or a jarred marinara with roasted peppers)

1/4 cup flat leaf parsley, chopped

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