Lasagna Toss with Veggies

• 1 package lasagna noodles
• 2 tbsp. olive oil
• 12 oz. sliced cremini mushrooms
• 1 medium zucchini
• 1/2 c. dry red wine
• 1 jar marinara sauce
• 1 bag baby spinach
• 3/4 c. part-skim ricotta cheese
• 1/2 c. Fresh basil
• 1/4 c. freshly grated Pecorino Romano cheese
• Pepper
• 13 c. shredded part-skim mozzarella cheese

1. Heat large covered saucepot of water to boiling.
2. Add lasagna noodles, and cook as label directs, increasing cooking time by 2 to 3 minutes or until al dente.
3. Meanwhile, in 12-inch skillet, heat oil on medium-high.
4. Add cremini mushrooms and zucchini; cook 5 minutes or until tender-crisp.
5. Add wine; cook 2 minutes.
6. Stir in marinara; heat to boiling.
7. Simmer on low 5 minutes, stirring occasionally.
8. Stir in spinach until wilted.
9. In bowl, stir ricotta with basil, Romano, and 1/4 teaspoon coarsely ground black pepper; set aside.
10. Drain noodles; return to saucepot.
11. Add sauce and mozzarella; toss well.
12. Spoon onto 6 warm plates; top with dollops of ricotta mixture.

lasagna noodles, olive oil, cremini mushrooms, zucchini, red wine, marinara sauce, baby spinach, ricotta cheese, fresh basil, freshly grated pecorino romano cheese, pepper, mozzarella cheese

Taken from www.delish.com/recipefinder/lasagna-toss-veggies-recipe (may not work)