Real Recipes From Real Home Cooks ®

roasted red pepper & spinach lasagna

★★★★★ 2
a recipe by
Leslie Bernardi
Pascagoula, MS

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.

Blue Ribbon Recipe

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!

— The Test Kitchen @kitchencrew
★★★★★ 2
serves 6 to 8
method Bake

Ingredients For roasted red pepper & spinach lasagna

  • 1 box
    lasagna noodles, cooked
  • 2 can
    pasta sauce (24 oz each)
  • 16 oz bag
    frozen spinach, thawed and water removed
  • 1 jar
    roasted red peppers, drained and chopped
  • 1 pkg
    ricotta cheese (32 oz)
  • 1 bag
    mozzarella cheese (8 oz)
  • 1/2 c
    chopped onion
  • 1 Tbsp
    minced garlic
  • 1/2 Tbsp
    Italian seasoning
  • 1 c
    Parmesan cheese

How To Make roasted red pepper & spinach lasagna

  • 1
    Boil lasagna noodles. Set aside.
  • 2
    Thaw and drain spinach well.
  • 3
    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 acidity of the tomatoes.
  • 4
    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 the 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.
  • 5
    Bake at 350 for about 40 minutes.