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Prep Time: 40 Minutes Cook Time: 40 Minutes |
Ready In: 80 Minutes Servings: 8 |
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I have not tried this yet. I received it from my aunt who is one of the best cooks and I go to her if I have cooking questions. I plan on trying this soon. Ingredients:
9 lasagna noodles, uncooked |
1 cup onion, chopped |
1 cup fresh mushrooms, sliced |
4 garlic cloves, minced |
2 tablespoons margarine |
7 ounces roasted sweet red peppers, drained and chopped |
10 ounces frozen chopped spinach, drained and thawed |
15 ounces ricotta cheese |
1/2 cup shredded mozzarella cheese |
1/2 cup grated parmesan cheese |
2 eggs, beaten |
1 teaspoon basil |
1/2 teaspoon oregano |
30 1/2 ounces meatless spaghetti sauce |
1/4 cup grated parmesan cheese |
Directions:
1. Cook lasagna noodles 10-12 minutes or until tender but firm. Drain; rinse with cold water. Drain well.
2. In a large skillet, cook onion, mushrooms, and garlic in hot margarine until tender but not brown. Stir in sweet peppers. Set aside.
3. Pat spinach dry with paper towels. In a medium bowl, stir together spinach, ricotta cheese, mozarella cheese, the 1/2 cup parmesan cheese, eggs, basil, oregano, and 1/4 teaspoon peppers. Stir sweet pepper mixture into spinach mixture.
4. Spread 1/2 cup of spaghetti sauce evenly in a 3 quart rectangular baking dish.
5. Arrange 3 lasagna noodles over sauce.
6. Layer noodles with half the sweet pepper/spinach mixture and 1 cup of spaghetti sauce.
7. Repeat layers, ending up with noodles.
8. Spoon remaining sauce over the top. Sprinkle with the 1/4 cup parmesan cheese.
9. Bake covered at 375 for 20 minutes. Uncover and bake about 10 minutes or until heated through. Let stand 10 minutes.
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