Easy Roasted Red Pepper and Mushroom Lasagna

Submitted by elastigirl

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

 

• Ready In: 1hr 45mins
• Ingredients: 9
• Serves: 12

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.

Reviews

[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!