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!

★★★★★ 2 votes
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

How to Make Roasted Red Pepper & Spinach Lasagna


  • 1Boil lasagna noodles. Set aside.
  • 2Saute 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.
  • 3Spoon 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.
  • 4Bake at 350 for about 40 minutes. Also... make sure to thaw and drain spinach well.

Printable Recipe Card

About Roasted Red Pepper & Spinach Lasagna

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