Step 1

Preheat oven to 375º

Step 2

In a cast iron skillet on medium heat, cook mild Italian sausage until browned. Remove from pan and set aside.

Step 3

In the same skillet, add olive oil. Sauté onions, garlic, mushrooms, zucchini, and red pepper on medium-high until soft and transparent. Add oregano, basil, thyme, red pepper flakes, and continue sauteing for 3 minutes. Remove veggies from pan, add to sausage and set aside.

Step 4

In the same skillet, sauté baby spinach until wilted. Remove from pan, add to veggies and sausage. Set aside.

Step 5

In a small bowl, mix Sargento® Whole Milk Ricotta Cheese, egg, Sargento® Grated Parmesan Cheese, parsley, garlic powder, salt, and pepper.

Step 6

In another small bowl, whisk half and half, eggs, salt, ground pepper, and cayenne.

Step 7

Spray a 9 x 9 pan with oil and layer in this order: 1/4 cup of egg/milk mixture, layer 2 lasagna noodles, add half of ricotta mixture, add half of veggie/sausage mix, 3/4 cup Sargento® Shredded Mozzarella & Provolone Cheese, layer 2 lasagna noodles, add remaining ricotta mix, add remaining veggie/sausage mix, 3/4 cup Sargent® Shredded 6 Cheese Italian

Step 8

Bake in the oven for 45 minutes or until cheese is hot and bubbly.