Easy Roasted Red Pepper and Mushroom Lasagna

"Based on the recipe on the back of the Barilla no-boil lasagna noodles, but made meatless."
photo by a food.com user photo by a food.com user
Ready In:
1hr 45mins




  • Preheat oven to 375 degrees. Spray a 9x13 baking dish with non-stick cooking spray.
  • Combine ricotta, spinach, 1/2 cup mozzarella cheese, and egg in a large mixing bowl.
  • Spread 1 cup of sauce on bottom of baking pan.
  • 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.
  • Layer 4 uncooked noodles, 1/3 of ricotta mixture, and 1-1/2 cup sauce.
  • Layer 4 uncooked noodles, the rest of the ricotta mixture, remaining mushrooms and roasted red peppers, and 1 cup of sauce.
  • Layer 4 uncooked noodles, remaining sauce, and parmesan and remaining mozzarella.
  • 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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  1. 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!


My name is Stephanie, and I'm keenly interested in food and the science (yes, science!) of cooking. I'm an avid Alton Brown fan, and I take a similar scientific approach to the food I eat. I'm a former successful Atkins dieter who just recently went vegetarian and I'm having to relearn how to cook. My passion for cooking is second only to my passion for music in any and most forms. Some examples: Arcade Fire, Bright Eyes, Cat Power, Death Cab for Cutie, Elliott Smith, Franz Ferdinand, Gnarls Barkley (just A-G, to name a few). Favorite cookbook of the moment: "I Like Food, Food Tastes Good: In the Kitchen with Your Favorite Bands" by Kara Zuaro. All-time favorite: Better Homes and Gardens New Cookbook. My grandma had one, my mom has one (and grandma's copy!), and I have one. Great format, simplicity, ease of use, can't beat it. Next cookbook acquisition will be a good metric cookbook. I already convert to metric in my head as I cook, but you lose something in the translation.
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