Skillet Mushroom-And-Spinach Lasagna

• 16 ounces ricotta whole milk
• 1/4 cup fresh basil chopped, plus more, sliced, for serving
• 1 large egg
• 8 ounces cheese shredded six-, Italian blend, divided
• 2 ounces Parmesan grated, about 1/2 cup divided
• 3 tablespoons EVOO divided
• 12 ounces mushrooms coarsely chopped assorted
• 1 sweet onion medium, chopped
• 1 red bell pepper small, chopped
• 5 ounces baby spinach or kale
• 2 large garlic cloves finely chopped
• 14 1/2 ounces diced tomatoes fire-roasted
• 12 no boil lasagna noodles
• 10 ounces light alfredo sauce refrigerated

1. Preheat oven to 400F. Stir together ricotta, basil, egg, 1 cup cheese blend, and 1/4 cup parmesan in a bowl. Season with 1/2 tsp each salt and pepper.
2. Heat 1 tbsp EVOO in a large skillet over medium-high heat. Add mushrooms and saute, stirring occasionally, until lightly browned, 5-7 minutes; remove to a bowl. Add 1 tbsp EVOO to skillet. Add onion and bell pepper and saute, stirring occasionally, until tender 4-6 minutes. Add spinach and garlic and saute, stirring, until wilted, 2-4 minutes. Add onion mixture and tomatoes to the bowl with mushrooms and stir to combine. Season with salt and pepper.
3. Wipe out skillet and coat with remaining EVOO. Arrange 4 noodles in bottom of skillet, breaking as needed to form a single layer. Top with a third each of vegetable mixture, ricotta mixture, and Alfredo sauce. Repeat two more times, layering noodles in opposite direction each time. Top with remaining cup cheese blend and parmesan.
4. Bake until golden brown, 30 minutes. Serve sprinkled with sliced basil.

milk, fresh basil, egg, italian blend, parmesan, mushrooms, sweet onion, red bell pepper, baby spinach, garlic, tomatoes, boil lasagna noodles, light alfredo sauce

Taken from www.yummly.com/recipe/Skillet-Mushroom-and-Spinach-Lasagna-1026183 (may not work)