1 large red bell pepper
10 cup water
10 baby carrots with tops, trimmed (do not peel)
4 ounces red pearl onions
3 ounces sugar snap peas, trimmed
1/4 cup extra-virgin olive oil, divided
3 1/2 ounces shiitake mushroom caps, halved
1 fennel bulb, trimmed and vertically sliced
3/4 teaspoon salt, divided
2 tablespoons champagne vinegar
6 ounces fresh lasagna noodles, cut into 1 1/4 x 5-inch ribbons
1 tablespoon capers, drained
1/2 teaspoon crushed red pepper
3 ounces (1/4-inch) cubed fresh mozzarella cheese (about 3/4 cup)
1 tablespoon fresh thyme leaves