Spinach, Roasted Red Pepper & Mushroom Lasagna

1. Make fresh pasta

• add flour to mixing bowl and use beater on low
• slowly add eggs and egg yolks to flour
• mix until combined and forming ball
• add small drops of water if ball not forming
• on lightly floured surface knead pasta dough until soft and pliable.  
• form flat, circle shape and wrap in plastic wrap
• allow to rest 30 min to an hour.
• Divide dough into 8 balls
• shape into small rectangles
• roll into rectangular sheets about 10 inch long by 3 inches wide.
• bring pot of water to a boil and add a tsp of salt
• cook pasta 2 to 3 sheets at a time for 3 to 4 minutes.  Layer sheets with a drizzle of olive oil while cooking remaining pasta

2.  Make tomato sauce

• in small saucepan add tomato sauce and Italian seasoning and allow to simmer on low for 15 min.  

3.  Make bechamel

• melt butter in skillet or saute pan over med-high heat
• add flour
• using a wisk, stir constantly
• cook about 3 min 
• slowly add milk while continuing to wisk constantly
• cook until creamy
• salt to taste
• put lid on and turn off heat until ready to assemble lasagna

4.  Make Ricotta filling

• heat saute pan over medium-high heat
• add 1 to 2 tsp of olive oil
• saute mushrooms for 3 to 5 min, until lightly browned.
• allow to cool
• in bowl combine spinach, garlic, ricotta, mushrooms and bell pepper
• salt to taste

5.  Assemble Lasagna

• place half the bechamel mixture in bottom of 9 X 13 pan
• cover with 2 sheets of cooked pasta
• spinkle pasta with 1/2 of the mozzarella cheese and top with all the ricotta mixture
• add a pasta layer 
• add all the tomato sauce
• add a pasta layer
• add the remaining bechamel sauce
• add the final pasta layer
• top with remaining mozzarella cheese

1. Bake at 375 degrees for 30 minutes or until nicely browned.  Let rest 5 min before serving