Roasted Red Pepper & Spinach Lasagna

Leslie Bernardi


I have always loved lasagna and I came across this recipe in a magazine but tweaked it to my liking. It's very cheesy and full of flavor! My picky 11 year old daughter even loved it!!!! A must try for lasagna lovers!

pinch tips: How to Grate Cheese for Easy Clean Up



6 to 8



Blue Ribbon Recipe

Notes from the Test Kitchen:
This meatless lasagna is really rich and full of flavor. The spinach is great with the combination of cheeses and the roasted red pepper gives a nice crunch. This is a great vegetarian entree. Easy to throw together and so tasty!


1 box
lasagna noodles, cooked
2 can(s)
pasta sauce, 24 oz each
16 oz bag(s)
frozen spinach, thawed and water removed
1 jar(s)
roasted red peppers, drained and chopped
1 large
ricotta cheese
8 oz bag(s)
mozzarella cheese
1/2 c
chopped onion
1 Tbsp
minced garlic
1/2 Tbsp
Italian seasoning
1 c
Parmesan cheese

Directions Step-By-Step

Boil lasagna noodles. Set aside.
Saute the chopped onion and minced garlic in a small skillet with a pat of butter. Add onion and garlic to the sauce....simmer all on top of the stove in a saucepan. Add the Italian seasoning and I also add just a pinch of sugar to my sauce to cut some of the acid of the tomatoes.
Spoon 2 tbsp of pasta sauce on the bottom of a 9x13 casserole dish. Place 3 to 4 lasagna noodles side by side, touching over the 2 tbsp sauce. Cover noodles with a thin layer of sauce. Sprinkle 1/3 of the spinach on sauce, then 1/3 of the peppers. Top with 1/3 of the ricotta, mozzarella and Parmesan cheeses. Repeat layers two more times ending with the cheeses.
Bake at 350 for about 40 minutes. Also... make sure to thaw and drain spinach well.

About this Recipe

Course/Dish: Casseroles
Main Ingredient: Dairy
Regional Style: Italian
Dietary Needs: Vegetarian