Simple Vegetarian Skillet Lasagna

Ingredients

• 2 Tbs. extra-virgin olive oil
• 1 zucchini, chopped
• 8 oz. (250 g) button mushrooms, finely chopped
• 1 red bell pepper, seeded and chopped
• Kosher salt and freshly ground black pepper
• 2 garlic cloves, minced or grated
• 1 jar roasted garlic or tomato-basil pasta sauce
• 1 cup (8 fl. oz./250 ml) milk
• Pinch of red pepper flakes
• 1/2 cup (4 oz./125 g) oil-packed sun-dried tomatoes, drained
• 1/2 cup (3 1/2 oz./105 g) green lentils, rinsed
• 1/4 cup (2 fl. oz./60 ml) water
• 6 oz. (185 g) no-boil lasagna noodles
• 2 cups (2 oz./60 g) fresh spinach
• 1 cup (1 oz./30 g) fresh basil leaves
• 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
• Basil pesto for serving (optional)

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