Vegetable Lasagna

Bahan-bahan (8 porsi)

• 1 1/2 tablespoons extra-virgin olive oil
• 1 small sweet potato (peeled and 1/4-to 1/2-inch diced (about 1 1/2 cups))
• 2 red bell peppers (chopped)
• 1 small red onion (diced)
• 1 medium zucchini (chopped)
• 1 teaspoon dried basil
• 3/4 teaspoon kosher salt (divided)
• 2 (24-ounce jars) good quality tomato pasta sauce (I use Roasted Garlic)
• 2 teaspoons balsamic vinegar
• 1 (10-ounce) package frozen spinach (drained and squeezed dry)
• 1 (15-ounce) container part-skim ricotta cheese
• 2 cups freshly grated melty Italian cheese (such as mozzarella, Fontina, or Provolone (I did a blend of all three. DELISH!))
• 1/2 cup freshly finely grated Parmesan cheese (divided)
• 1 large egg
• 9 oven-ready (no boil) whole wheat lasagna noodles ((I like Delallo), about 5.5 ounces)
• Fresh basil (for serving)