Preheat oven to 350 degrees.

Sauté spinach in olive oil, salt & pepper until wilted and set aside.

Using the same pan, sauté onions, zucchini and garlic in olive oil, salt & pepper until just softened.

Add the chopped basil and stir until combined and set aside in a separate dish.

If using fresh peppers, sauté them as well and set aside. When I used jarred peppers, I drain and chop them, then put them back in the same jar.

In a medium bowl, combine ricotta, egg, salt & pepper, 1 cup mozzarella & ½ cup parmesan until well combined. Set aside.

In a 9 x 13 pan, pour 1 cup of marinara in the bottom. Lay 3 or 4 lasagna noodles on top of the sauce. The noodles should not touch the sides or each other.

Begin layering. Spread all of the ricotta mixture in an even layer. Then top with spinach.

Another layer of noodles. Then add 1 cup marinara. Top with zucchini & onions.

Next sprinkle with mozzarella cheese. Add a final layer of noodles. Top with remainder of marinara and peppers. Sprinkle with mozzarella & parmesan cheese.

Bake for 45 minutes covered, then 10 minutes uncovered. Enjoy!!!