Vegetable Lasagna with Yellow Tomatoes

Ingredients

• 1 cup (1 oz./30 g) packed fresh basil leaves, plus 1 Tbs. thinly sliced basil
• 1/2 cup (1/2 oz./15 g) raw baby spinach leaves, plus 1 lb. (500 g) baby spinach, blanched and squeezed dry
• 1 1/2 tsp. minced garlic
• 1/2 cup (4 fl. oz./125 ml) plus 1 Tbs. olive oil
• 1/4 cup (1 oz./30 g) grated Parmesan cheese
• Kosher salt and freshly ground pepper
• 3 cups (1 1/2 lb./750 g) ricotta cheese
• 1 egg, lightly beaten
• 4 Tbs. (1/2 stick) (2 oz./60 g) unsalted butter
• 1/4 cup (1 1/4 oz./40 g) finely chopped shallots
• 1/4 cup (1 1/2 oz./45 g) all-purpose flour
• 3 cups (24 fl. oz./750 ml) milk
• 1 lb. (500 g) cremini mushrooms, sliced 1/4 inch (6 mm) thick
• 1 jar (16 oz./500 g) roasted red bell peppers, drained and sliced 1/4 inch (6 mm) thick
• 2 cups (12 oz./375 g) small yellow tomatoes, chopped, plus 1/2 cup (3 oz./90 g) halved, for optional garnish
• 1 lb. (500 g) no-boil lasagna noodles
• 4 1/2 cups (18 oz./560 g) shredded mozzarella cheese

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