Roasted Red Pepper Lasagna

Sauce:
4 cloves garlic - minced
3 shallots - chopped small
1 Tablespoon olive oil
2 Tablespoons butter
1 cup dry white wine
1 cup vegetable broth (if you don’t mind chicken broth, it tastes better than veg broth)
3 - 4 jars roasted red peppers, drained (if you roast your own, I'd use 4 large peppers)

Heat butter and oil in a large pot over low/medium heat - add the garlic and shallots and cook for 2 - 3 minutes until they get soft. Don't use high heat. Add wine, broth and peppers and boil until there is very little liquid - this takes a long time. (I kind of chop up the peppers with my wooden spoon when I stir it periodically, or use an immersion blender, bul leave some chunks.)

Cheese filling:
32 oz ricotta cheese (regular or part-skim, all skim is too watery)
1/3 cup shredded parmesan
8 oz shredded mozzarella
2 Tablespoons chopped fresh herbs (I used chives, basil, thyme, and rosemary)
1 egg
a little salt and pepper, to taste

Combine all the cheese ingredients.

Sliced mushrooms, optional – I used 10 oz for 3 lasagnas, but you can use as much as you want. Saute in a little butter and cook until liquid disappears. Set aside.

Fresh baby spinach – I used 11 oz for 3 lasagnas, but recommend 5-6 oz for 1 lasagna. Steam in a little water until wilted. Run under cold water to stop cooking. Let cool a bit, then squeeze out water. Chop finely and stir into cheese mixture.

You will also need:
9x13 pan
9 lasagna noodles - I use the new no boil kind - Barilla brand.
8 more oz of mozzarella for top (better if you shred it yourself)
2 tablespoons of parmesan for top
1 Tablespoon of chopped basil for top

Layering the lasagna:
Coat the bottom of the pan with a thin layer of pepper sauce
layer of 3 lasagna noodles
half the cheese mixture
half of the mushrooms
1/3 of the remaining pepper sauce

2nd layer of 3 lasagna noodles
remaining cheese mixture
remaining cooked mushrooms - spread on layer
1/3 of the pepper sauce

3rd layer of lasagna noodles
the remaining pepper sauce
sprinkle the basil over the sauce
top with the mozzarella and parmesan cheese

Bake at 350 degrees for 30 minutes with foil on. Remove foil and bake another 15-30 minutes. Watch it to make sure it doesn't overcook. Let the lasagna stand at least 10 minutes before serving.