Spinach (& Roasted Red Pepper) Lasagna

There are as many ways to make a vegetarian lasagna as there are vegetables. I recently switched up my go-to lasagna and it turned out great. Here are the layers:
1. No-boil Pasta. Chris puts sauce down first. I just spray the dish.
2. Ricotta Mix (Ricotta + Parmesan/Romano, for bite + 1 egg + Spinach). Steam the spinach, squeeze out any water, & chop before adding.
3. Roasted Red Peppers (drained) from the jar, or you can make your own roasted peppers.4. Shredded Mozzarella.5. Tomato Sauce (homemade or out of the jar).
6. Repeat. ...pasta, sauce, then top with mozz. & parm.
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Cover with foil & bake for 50 min. at 350F, followed by 5 min. without foil. Let cool for 10-15 min. before cutting. The lasagna can be prepared & refrigerated (up to 24 hrs.) before baking, but if you do so, add 20 min. in the oven. Looks rather Christmasy, no?