Deconstructed Lasagna - Rombauer Vineyards

Ingredients

• 2 Tbs. extra-virgin olive oil
• 1 zucchini, thinly sliced into half moons
• 8 oz. cremini mushrooms, quartered (or your favorite mushroom of choice)
• 1 red bell pepper, seeded and chopped
• 1 tsp sea salt
• 1 tsp black pepper
• 3 garlic cloves, chopped
• 1 jar marinara pasta sauce
• 1/2 cup greek yogurt
• 1/2 cup water (or as needed)
• Mafaldine or Reginette pasta (This type of pasta looks like a skinny lasagna sheet), or opt for broken-up lasagna sheets.
• 2 cups (2 oz./60 g) fresh spinach, chopped
• 2 Tbsp dried basil or Italian seasoning
• 8 oz. (250 g) mozzarella cheese, sliced
• 4 oz. (125 g) provolone cheese, shredded
• 1/3 cup (1 1/4 oz./40 g) grated Parmesan cheese, plus more for serving
• 5 oz Ricotta cheese
• Basil pesto (or fresh basil leaves) for garnish and serving (optional)