Vegetable Lasagna

Preheat the oven to 375°F and lightly coat the 9-by-13-inch baking dish with 1 teaspoon of the olive oil. Thaw 10 ounces of frozen chopped spinach, squeeze it very dry in a clean kitchen towel, and cut the BelGioioso fresh mozzarella into small pieces.

Heat the remaining 2 teaspoons olive oil in a large skillet over medium-high heat. Add the sliced mushrooms and frozen pepper-and-onion blend, then cook off the liquid for 8 to 10 minutes until the vegetables are softened and the pan looks mostly dry.

Stir in the thawed spinach, Italian seasoning, and kosher salt. Cook for 2 minutes, then transfer the mixture to a bowl and fold it into the whole-milk ricotta until evenly combined.

Spread 1/2 cup marinara in the prepared baking dish. Arrange one-third of the oven-ready noodles in a single layer, breaking pieces as needed to fit.

Spread half of the ricotta-vegetable mixture over the noodles, then add 1 cup marinara. Add another third of the noodles, the remaining ricotta-vegetable mixture, and 1 cup marinara, then finish with the remaining noodles and the remaining marinara.

Swirl the water in the empty marinara jar and pour it around the edges of the lasagna. Scatter the fresh mozzarella evenly over the top, then cover tightly with foil.