Garden Lasagna

INGREDIENTS

• 1 cup packed fresh basil leaves
• 1/2 cup raw baby spinach leaves
• 1 1/2 tsp. minced garlic
• 1/2 cup plus 1 Tbs. olive oil
• 1/4 cup grated Parmigiano-Reggiano cheese
• Kosher salt and freshly ground pepper, to taste
• 3 cups ricotta cheese
• 1 egg
• 4 Tbs. (1/2 stick) unsalted butter
• 1/4 cup finely chopped shallots
• 1/4 cup all-purpose flour
• 3 cups milk
• 1 lb. cremini mushrooms, sliced 1/4 inch thick
• 1 jar (16 oz.) roasted red bell peppers, drained and sliced 1/4 inch thick
• 1 lb. baby spinach, blanched and squeezed dry
• 9 oz. no-boil lasagna noodles, torn into rough 2-inch pieces
• 4 1/2 cups shredded mozzarella cheese
• 1 Tbs. thinly sliced fresh basil