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Preheat oven to 350 degrees F. Line a 9x13-inch baking pan with parchment paper.
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Set aside.
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In a large skillet, heat olive oil over medium heat.
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Add onions and mushrooms and cook until they soften, about 57 minutes.
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Drain some of the water that has released from the mushrooms and place the skillet back on the heat.
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Add sliced bell peppers and cook until soft, about 10 minutes.
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Add spinach and season with red pepper flakes and salt and pepper.
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Cook until spinach is wilted, about 2 more minutes.
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Set vegetable mixture aside.
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In another bowl, mix together ricotta, Parmesan, garlic, dried oregano, dried basil, egg, and salt and pepper.
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Set aside.
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To assemble the lasagna, start by spreading a thin layer of sauce on the bottom of the prepared baking pan.
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Add a layer of lasagna noodles, followed by the ricotta mixture, vegetables and shredded mozzarella.
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Repeat, layering the sauce, noodles, ricotta, vegetables, and mozzarella until you have used all of the ingredients.
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15
Layer the top of the lasagna with sliced fresh mozzarella.
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Cover with aluminum foil and bake for 1 hour covered.
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Remove foil and bake for approximately 20 more minutes, until cheese is brown and bubbling.
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Remove from oven and let rest on a wire rack for 20 minutes before slicing and serving.
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Recipe adapted from Baked Bree.
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Note: This lasagna freezes really well (and lasts for months!)
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after it is baked.
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For best results, defrost frozen lasagna overnight in the refrigerator before reheating in a 400 degrees F oven for about 1 hour.
