Easy Roasted Red Pepper and Mushroom Lasagna |
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Prep Time: 25 Minutes Cook Time: 55 Minutes |
Ready In: 80 Minutes Servings: 12 |
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Based on the recipe on the back of the Barilla no-boil lasagna noodles, but made meatless. Ingredients:
1 (9 ounce) package no-boil lasagna noodles |
12 ounces roasted red peppers |
8 ounces sliced button mushrooms |
10 ounces frozen chopped spinach, thawed and drained |
2 (26 ounce) cans spaghetti sauce (marinara and garlic-herb varieties are best) |
16 ounces part-skim ricotta cheese |
1/4 cup grated parmesan cheese |
2 cups shredded mozzarella cheese |
1 large egg |
Directions:
1. Preheat oven to 375 degrees. Spray a 9x13 baking dish with non-stick cooking spray.
2. Combine ricotta, spinach, 1/2 cup mozzarella cheese, and egg in a large mixing bowl.
3. Spread 1 cup of sauce on bottom of baking pan.
4. Layer 4 uncooked lasagna noodles, 1/3 of ricotta mixture, 1/2 of sliced mushrooms, 1/2 of roasted red peppers, and 1 cup of sauce.
5. Layer 4 uncooked noodles, 1/3 of ricotta mixture, and 1-1/2 cup sauce.
6. Layer 4 uncooked noodles, the rest of the ricotta mixture, remaining mushrooms and roasted red peppers, and 1 cup of sauce.
7. Layer 4 uncooked noodles, remaining sauce, and parmesan and remaining mozzarella.
8. Cover with foil and bake at 375 degrees for 50-60 minutes. Remove foil and continue baking until cheese is melted, about 5 minutes. Allow to stand for 15 minutes before serving.
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