Roasted Vegetables:

• 2 medium zucchini, cut into 1/2-inch thick half-moons
• 2 red bell peppers, seeded and sliced into 1-inch strips
• 8 ounces cremini mushrooms, sliced
• 1 small red onion, sliced into wedges
• 3 cups baby spinach
• 3 tablespoons olive oil
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 1 teaspoon dried Italian seasoning or oregano

Ricotta Mixture:

• 15 ounces whole-milk ricotta
• 1 large egg
• 1/2 cup grated Parmesan, plus extra for topping
• 1/4 cup chopped fresh basil or 1 teaspoon dried
• 1/2 teaspoon garlic powder
• 1/2 teaspoon kosher salt

Other Ingredients:

• 1 pound no-boil lasagna noodles
• 4 cups marinara sauce (store-bought or homemade)
• 3 cups shredded low-moisture mozzarella
• Olive oil for greasing the pan
• Fresh basil or parsley for garnish (optional)