Vegetable Lasagna

Vegetable Lasagna, with its proud layers of ricotta and veggies, old-school status, and bronzed, cheesy top, belongs on a pasta pedestal. When I tell you declaratively that this is the ultimate, best vegetarian lasagna, know that I am staking my claim with the utmost respect!

This was a hit with the entire family! It is loaded with flavor and perfectly cooked veggies. The form held up very nicely as well. So happy to have finally found a delicious vegetarian lasagna!

Ingredients:

• 1 1/2 tablespoons extra-virgin olive oil
• 1 small sweet potato peeled and 1/4-to 1/2-inch diced (about 1 1/2 cups)
• 2 red bell peppers chopped
• 1 small red onion diced
• 1 medium zucchini chopped
• 1 teaspoon dried basil
• 3/4 teaspoon kosher salt divided
• 2 (24-ounce jars) good quality tomato pasta sauce
• 2 teaspoons balsamic vinegar
• 1 (10-ounce) package frozen spinach drained and squeezed dry
• 1 (15-ounce) container part-skim ricotta cheese
• 2 cups freshly grated melty Italian cheese such as mozzarella, Fontina, or Provolone (I did a blend of all three. DELISH!)
• 1/2 cup freshly finely grated Parmesan cheese divided
• 1 large egg
• 9 oven-ready (no boil) whole wheat lasagna noodles, about 5.5 ounces
• Fresh basil for serving