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roasted red pepper and spinach lasagna

(2)
SouthernBelle77 avatar
Blue Ribbon Recipe by
Leslie Bernardi
@SouthernBelle77
Pascagoula, MS

I have always loved lasagna, and I came across this recipe in a magazine but tweaked it to my liking. It's very cheesy and full of flavor. My picky 11-year-old daughter even loved it! A must-try for lasagna lovers.

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Blue Ribbon Recipe

This meatless lasagna is full of flavor, and texture, and is very rich. Creamy, classic ricotta cheese is mixed with spinach and roasted red peppers. They add texture and a lot of flavor. It's an easy lasagna recipe that can be served any night of the week. A good vegetarian meal option.

— The Test Kitchen @kitchencrew
(2)
yield 8 serving(s)
prep time 30 Min
cook time 1 Hr
method Bake

Ingredients For roasted red pepper and spinach lasagna

  • 1 box
    lasagna noodles, cooked
  • 2 can
    pasta sauce (24 oz each)
  • 16 oz bag
    frozen spinach, thawed and water removed
  • 1 jar
    roasted red peppers, drained and chopped
  • 1 pkg
    ricotta cheese (32 oz)
  • 1 bag
    mozzarella cheese (8 oz)
  • 1/2 c
    chopped onion
  • 1 Tbsp
    minced garlic
  • 1/2 Tbsp
    Italian seasoning
  • 1 c
    Parmesan cheese

How To Make roasted red pepper and spinach lasagna

  • Boil lasagna noodles.
    1
    Preheat oven to 350 degrees F. Boil lasagna noodles. Set aside.
  • Drain spinach.
    2
    Thaw and drain spinach well.
  • Saute chopped onion and garlic in butter in a saucepan.
    3
    Saute the chopped onion and minced garlic in a small skillet with a pat of butter in a saucepan.
  • Add sauce and seasonings.
    4
    Add sauce and Italian seasoning. I also add just a pinch of sugar to my sauce to cut some of the acidity of the tomatoes. Simmer for 10 - 15 minutes.
  • Add some sauce to the bottom of a baking dish.
    5
    Spoon 2 Tbsp of pasta sauce on the bottom of a 9x13 casserole dish.
  • Place 3 - 4 noodles in the pan and top with more sauce.
    6
    Place 3 to 4 lasagna noodles side by side, touching over the 2 Tbsp sauce. Cover noodles with a thin layer of sauce.
  • Sprinkle 1/3 of the spinach and 1/3 of the peppers.
    7
    Sprinkle 1/3 of the spinach on the sauce; then 1/3 of the peppers.
  • Top with 1/3 of the ricotta.
    8
    Top with 1/3 of the ricotta.
  • Top with 1/3 of the mozzarella and Parmesan cheese.
    9
    Top with mozzarella and Parmesan cheese.
  • Repeat layers.
    10
    Repeat layers two more times.
  • End with the cheeses.
    11
    End with the cheeses.
  • Bake for 40 minutes.
    12
    Bake at 350 degrees for about 40 minutes.
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