Sauté the olive oil, onion, garlic and bell pepper until soft. Add the mushrooms. Add the white wine and cook until reduced. Add canned tomatoes, tomato sauce, fresh basil and bay leaf. Let simmer for 30 minutes. Remove bay leaf from sauce.
In the meantime, mix the eggs with the ½ and ½ and Ricotta Cheese and Parmesan Romano mix.
Reserve 2 cups of shredded mozzarella for top.
Layering
Sauce, noodles, ½ of filling, arugula, mozzarella, sauce, noodles, filling, arugula, mozzarella, and top with sauce. Cover and bake for 45 minutes. Remove from oven. Uncover lasagna and with a spatula or fork smooth down the noodles and tuck in to pan. Sprinkle with remaining mozzarella cheese and return to oven for 10 more minutes. Garnish with fresh chopped parsley
Recipe by iEatGreen at https://www.ieatgreen.com/recipe-gluten-free-vegetable-lasagna/