Vegetarian Lasagna Bolognese with Plant Based Meat

Ingredients

• 1 medium zucchini, sliced lengthwise into 1/8-inch-thick planks
• 1 tablespoon olive oil
• 1 ½ cups chopped yellow onion
• 3 garlic cloves, minced
• 3 (12-ounce) packages plant-based ground "meat"
• 1 tablespoon plus 2 teaspoons kosher salt, divided
• 1 tablespoon black pepper, divided
• 1 (28-ounce) can crushed tomatoes (preferably no salt added)
• 1 (14.5-ounce) can fire-roasted diced tomatoes, divided
• 1 jarred roasted red bell pepper, chopped
• ¼ chopped fresh basil leaves, plus more for garnish
• 1 tablespoon dried Italian seasoning, divided
• Crushed red pepper (optional)
• 1 (10-ounce) package frozen spinach, thawed
• 16 ounces ricotta cheese (about 1 1/2 cups)
• 2 large eggs
• 1 ½ pounds mozzarella cheese, shredded (about 6 cups), divided
• ¾ cup grated parmesan cheese, plus 1 cup shredded parmesan cheese (about 7 ounces total)
• Cooking spray
• 4 fresh (no-boil) lasagna noodles (from an 8.8-ounce package)

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