Easy Roasted Red Pepper and Mushroom Lasagna

READY IN: 1hr 45mins
Recipe by elastigirl

Based on the recipe on the back of the Barilla no-boil lasagna noodles, but made meatless.

Top Review by dianegrapegrower

This was so easy, and good. Highly dependent on your choice of jarred sauce - I used Bertolli's Basil/Tomato Sauce. (top rated by Cook's Illustrated taste test). Next time I will add a bit of garlic, since the sauce didn't seem to have that. Thanks for sharing!

Ingredients Nutrition


  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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