Vegetable Lasagna

2 cloves garlic
1/4 C olive oil
4 red peppers
4 to 6 portabella mushroom caps, depending on size
1 bag baby spinach
32 oz. tub of ricotta
1 egg
2 C good quality marinara sauce, homemade or jarred
12 lasagna noodles, cooked
1 large ball fresh mozarella

The night before peel garlic and crush with the side of a knife. Soak in olive oil over night. Cut peppers in half and seed. Place skin side up on broiler pan. Broil until skin is charred. Place peppers in bowl and cover with damp dish towel. Place mushroom caps on broiler, skin side up and brush with garlic infused oil. Season with salt and pepper. Broil, turning once until tender. Reduce oven temperature to 375. Lightly steam spinach until just wilted. Peel skin from peppers and slice mushroom caps. Mix ricotta cheese and egg. Layer lasagna by putting 1/4 C tomato sauce on bottom of pan, follow with a layer of noodles, ricootta mixture then, mushrooms; make two more layers like this using the peppers, then the spinach. Slice mozarella and put on top. Bake for 50 minutes.