Roasted Red Pepper and Spinach Lasagna
350kcal
Ingredients
For the Noodles
- 12 sheets Lasagna noodles Cook them al dente for the best texture.
For the Sauce
- 3 cups Pasta sauce Choose your favorite type.
For the Filling
- 10 oz Frozen spinach Thaw and squeeze out excess water.
- 2 cups Roasted red peppers Enhances the lasagna's flavor.
- 15 oz Ricotta cheese Provides creaminess.
- 1 cup Chopped onion Sauté for extra sweetness if desired.
- 2 cloves Minced garlic Fresh or jarred.
- 1 tbsp Italian seasoning Enhances flavor.
- to taste Salt
- to taste Pepper
For the Toppings
- 2 cups Shredded mozzarella cheese Adds gooey goodness.
- 1/2 cup Grated Parmesan cheese Provides a sharp, nutty finish.
Method
How to Make Roasted Red Pepper and Spinach Lasagna
- Preheat the oven to 375°F (190°C). Grease your baking dish with olive oil or cooking spray.
- Combine the ricotta cheese, drained spinach, chopped roasted red peppers, onion, minced garlic, Italian seasoning, salt, and pepper in a large bowl.
- Spread a thin layer of pasta sauce at the bottom of the baking dish.
- Layer cooked lasagna noodles over the sauce, then spread the ricotta mixture on top, followed by mozzarella and Parmesan cheese.
- Repeat the layers until all ingredients are used. Finish with a layer of pasta sauce and remaining cheeses.
- Cover with foil and bake for 25-30 minutes. Remove foil for an additional 10-15 minutes until cheese is golden.
- Cool for 10-15 minutes before slicing.
Nutrition
Serving1sliceCalories350kcalCarbohydrates35gProtein20gFat15gSaturated Fat8gPolyunsaturated Fat1gMonounsaturated Fat3gCholesterol50mgSodium600mgPotassium500mgFiber3gSugar4gVitamin A2000IUVitamin C15mgCalcium300mgIron2mg