Vegetable Lasagna with Goat Cheese and Pesto

Ingredients

• 3 cups sliced (about ¼ inch) fresh zucchini or summer squash (from 2-8 oz.)
• 3 cups quartered fresh crimini mushrooms (about 8 each)
• 1 ½ cups chopped red bell peppers (1-9 oz, medium)
• 2 tablespoons extra-virgin olive oil
• 2 teaspoons sea salt, divided
• ¾ teaspoon freshly ground pepper, divided
• 2 tablespoons salted butter
• ⅓ cup finely chopped yellow onion
• 1 small clove garlic, finely minced
• 2 tablespoons all-purpose flour
• 1 cup whole milk
• ½ teaspoon finely grated lemon zest (from 1 lemon with microplaner)
• ¾ cup goat cheese
• 4 cups (4 oz.) fresh spinach
• 1-15 ounce (2 cups) whole milk ricotta
• ½ cup basil pesto (homemade or store-bought)
• 1 large egg
• ½ teaspoon red pepper chili flakes (optional)
• 16 sheets no-boil lasagna noodles (from 1-16 oz. box)
• 16 ounces whole milk part-skim mozzarella, shredded (about 4 cups)
• 1 cup grated Parmesan cheese