Vegetarian Lasagna

Preheat the oven to 425°F.

On a large baking sheet, toss the bell pepper, zucchini, onion, and mushrooms with 2 tablespoons of the olive oil and pinches of salt and pepper. Roast for 25 to 30 minutes, or until tender and lightly browned.

Reduce the oven temperature to 400°F.

Bring a large pot of salted water to a boil. Cook the lasagna noodles according to the package directions until al dente. Drain and toss with the remaining 1 tablespoon olive oil to prevent sticking.

In a medium bowl, combine the ricotta cheese, garlic, lemon zest, 1/2 teaspoon salt, and freshly ground black pepper.

Assemble the lasagna: Spread 1 cup of the marinara sauce in the bottom of a 9x13-inch baking dish. Layer with 3 lasagna noodles, half of the ricotta mixture, half of the spinach, half of the roasted vegetables, and 2/3 cup marinara sauce.

Repeat the layering: 3 noodles, remaining ricotta mixture, remaining spinach, remaining roasted vegetables, and 2/3 cup marinara sauce.

Top with the final 3 noodles, remaining marinara sauce, mozzarella cheese, and pecorino cheese.

Bake for 30 minutes, or until the cheese is golden brown and bubbly.

Let stand for 20 minutes before slicing. Garnish with fresh basil and/or parsley before serving.