Ingredients 1-16 oz box Notta Pasta Fettuccine
1/2 cup chopped fresh basil
3 tablespoons olive oil, divided
1/2 teaspoon salt
1/2 teaspoon cracked black pepper
1 large onion, chopped
6 large cloves garlic, minced
1 lb portabello mushrooms, sliced thinly
1 lb spinach, rinsed, stemmed and roughly chopped
1-15 oz container ricotta cheese
1/3 cup grated Parmesan cheese
2 eggs
1 teaspoon salt
1/2 teaspoon nutmeg
4 cups spaghetti sauce, divided
1-12 oz jar roasted red peppers in water, drained and julienned
1/2 lb mozzarella cheese, grated

Directions

1.	Preheat oven to 375°F. Spray a 9" x 13" baking dish with nonstick cooking spray.
2.	Boil Notta Pasta for 4 minutes and drain, rinsing quickly in cold water. Immediately toss with basil, 1 tablespoon of olive oil, salt and pepper.
3.	Pour 1/2 of pasta into bottom of dish and spread evenly around. Set aside remaining pasta.
4.	In a large nonstick pan, heat remaining 2 tablespoons olive oil over medium heat. Sauté onion and garlic until soft.
5.	Add mushrooms. Sauté, stirring often, until the mushrooms begin to soften. Salt and pepper to taste.
6.	Add spinach, stirring just to wilt down. Drain any liquid from pan. Set aside.
7.	In a medium size bowl, beat ricotta cheese, Parmesan cheese, eggs, salt and nutmeg until well mixed. Set aside.
8.	Spread 2 cups of sauce on top of notta pasta in dish. Top sauce with: spinach/mushroom mixture, then red peppers, then ricotta cheese mixture, and then remaining Notta Pasta, (spreading to make sure there are no gaps) and topping with remaining 2 cups of sauce.
9.	Bake for 30 minutes. Remove from oven and evenly sprinkle top with mozzarella. Bake 25 minutes more and remove from oven. Let lasagna rest 15 minutes before cutting.