Sometimes lasagnas are just created by what I have in the house. Like this one using spinach and roasted red peppers... I like sometimes using oven ready noodles when I am in a time crunch but, if you have the time - freshly cooked noodles are thicker and always taste better - Enjoy! Diane
Roasted Red Pepper & Spinach Lasagna
with Italian Sausage
1 pound bulk Italian sausage
1 Large Vidalia Onion, sliced
2 cloves garlic, chopped fine
2 Cups Shredded Mozzarella
16 oz Ricotta Cheese
1-2 Cups Parm/Reggiano Cheese, shredded
1 tsp basil, chopped fine
1-2 large jars of your favorite Marinara
1 small jar of roasted red peppers
1 package of chopped spinach
1 Box of Lasagna Noodles (cook accrd to pkg) OR
1 Box of Barila Oven Ready Noodles (flat)
Heat oven 375. (Serves 4-6)
Makes two 8x8 or one 9x13
Place Italian sausage and onions into skillet and crumble/cook until meat is no longer pink add chopped garlic into pan & stir the last few mins. so garlic doesn't scorch. Microwave spinach, strain out any liquid and set aside for assembly. You will be making 3 layers.
Lightly coat baking dish/s with olive oil (prevents sticking)
Place 1/3 Cup of marinara into bottom of 8x8 pan.
Place two flat noodles. Spread 1/3 the ricotta over noodles, sprinkle 1/2 cooked meat/onion/garlic over top, sprinkle 1/3 the mozzarella, 1/3 cooked spinach and 1/3 parm-reg mixture over that...repeat one more time...top with two more noodles, and smear final 1/3 cups ricotta and place roasted red peppers all over, and pour enough marinara over that to coat the top... sprinkle basil ontop of marinara, then add final mozzarella, parm-reg. cover and bake for 30 mins. remove foil and bake additional 5-10 mins *until cheese had browned. Let stand 5-10 before cutting into and serving.
Recipe & Photos by: Diane Baker for Canning and Cooking at Home
creator & owner