Zucchini Lasagna | Georgia Grown

Ingredients

• ¼ cup olive oil, divided
• 2 cups mini sweet peppers, cored/seeded/cut in thin rings
• 2 cups Vidalia onions, sliced/cut in quarters
• 2 tablespoons minced garlic, divided
• 2 8-ounce packages cremini or baby portabella mushrooms, sliced
• 1 8-10-ounce bag spinach
• ½ cup white wine
• ½ cup fresh basil, thinly sliced
• 2 large zucchinis, sliced lengthwise ¼ inch thick
• 32-ounce container ricotta
• 2 eggs
• 2 teaspoons Italian seasoning
• Salt & pepper
• 16 ounces mozzarella, grated
• ½ cup freshly grated parmesan cheese
• 4 cups spaghetti sauce