Roasted Red Pepper Lasagna Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Nonstick cooking spray
2 cups purchased tomato-based pasta sauce (such as portobello mushroom, garden vegetable, or tomato and basil)
6 no-boil lasagna noodles
1/2 of a 15 oz carton of ricotta cheese
1 1/2 cups shredded mozzarella cheese (6 ounces)
1/4 cup finely shredded Parmesan cheese
1 cup bottled roasted red sweet peppers, drained and cut into strips
2 cups torn fresh spinach
8 ounces fresh Italian sausage, out of its casing
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Directions: |
Directions:Preheat oven to 350º. Lightly coat a 2-quart square baking dish with cooking spray. Spread 1/3 cup of pasta sauce into the prepared dish. Top with 2 lasagna noodles. Combine ricotta cheese and 1 cup mozzarella cheese; spread half of the cheese mixture over the noodles. Sprinkle with half of the Parmesan cheese. Top with half of the vegetables and sausage. Pour half of the remaining sauce over the sausage.
Top with 2 more noodles, the remaining cheese mixture, and remaining vegetables and sausage. Add the last 2 noodles. Spoon the remaining pasta sauce over the noodles. Sprinkle with the remaining 1/2 cup of mozzarella and the rest of the Parmesan cheese.
Lightly coat a sheet of tin foil with cooking spray. Cover lasagna with foil, coated side down. Bake in the preheated oven for 50 minutes. Let stand, covered, for 20 minutes before serving. |
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Number Of
Servings: |
Number Of
Servings:4 to 6 |
Preparation
Time: |
Preparation
Time:90 minutes |
Personal
Notes: |
Personal
Notes: This is the best lasagna recipe I've found for smaller households, because it only makes half as much lasagna as the average recipe. It also freezes beautifully.
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