Spinach Lasagna

• 1 (24-oz.) jar pasta sauce
• 1/4 teaspoon dried crushed red pepper
• 2 1/3 cups heavy cream, divided
• 32 ounces ricotta cheese
• 1 ounce fresh basil, chopped
• 1/2 teaspoon kosher salt
• 2 cups freshly shredded Parmesan cheese, divided
• 4 large shallots, thinly sliced
• 1/3 cup olive oil
• 8 garlic cloves, minced
• 2 (10-oz.) packages fresh baby spinach
• 2 tablespoons butter
• 1 tablespoon all-purpose flour
• 12 no-boil lasagna noodles
• 1 (12-oz.) jar roasted red bell pepper strips, drained

1. Preheat oven to 350u0b0. Combine first 2 ingredients and 1 cup cream. Separately combine ricotta, next 2 ingredients, and 1 cup Parmesan. Saute shallots in hot oil in a Dutch oven over medium-high heat 3 minutes. Add garlic; saute 1 minute. Remove shallot mixture.
2. Add one-third of spinach to Dutch oven; cook over medium-high heat 1 minute or until wilted. Place spinach in a colander; drain. Repeat with remaining spinach.
3. Cook butter and flour in Dutch oven over medium heat, stirring constantly, 1 minute. Add 1 1/3 cups cream; bring to a boil. Remove from heat; add spinach and shallots.
4. Pour 1/2 cup sauce mixture in a 13- x 9-inch baking dish coated with cooking spray; top with 3 lasagna noodles. Layer half of spinach mixture, half of roasted peppers, 3 lasagna noodles, and half of ricotta mixture over pasta. Repeat layers; top with 3 lasagna noodles. Pour remaining sauce mixture over top. Place baking dish on a foil-lined baking sheet.
5. Bake at 350u0b0 for 1 hour. Top with 1 cup Parmesan, and bake 15 minutes. Let stand 30 minutes.

pasta sauce, red pepper, heavy cream, ricotta cheese, fresh basil, kosher salt, parmesan cheese, shallots, olive oil, garlic, fresh baby spinach, butter, flour, lasagna noodles, red bell pepper

Taken from www.myrecipes.com/recipe/spinach-lasagna-3 (may not work)