Spring Vegetable Lasagna

Directions

1. Prepare pasta according to package directions; set aside.
2. Heat olive oil in large saucepan over medium heat. Add onion and cook about 5 minutes or until translucent. Stir in Italian seasoning, red pepper flakes and garlic. Cook 30 seconds; add spinach, zucchini and peas. Cook 10 minutes or until spinach is wilted, peas are cooked through and zucchini is tender. Remove from heat; drain off any liquid.
3. In separate bowl combine ricotta cheeses and grated nutmeg.
4. Preheat oven to 375 F°. Spread 3/4 cup marinara sauce on the bottom of a 9x13-inch oven-safe baking dish. Layer with 4 of the lasagna noodles (3 vertical, one horizontal). Spread 1/2 of ricotta mixture and 1/2 of vegetable mixture over noodles. Spoon 1 1/2 cups marinara sauce over vegetable mixture. Continue to layer with lasagna noodles, remaining ricotta mixture, remaining vegetable mixture and 1 1/2 cups marinara sauce. Top with remaining 4 additional lasagna noodles and remaining 1 1/4 cups marinara sauce. Sprinkle evenly with mozzarella cheese; cover loosely with foil.
5. Bake 40 minutes. Remove foil; continue baking 10 minutes or until bubbly and hot.