Roasted Red Pepper & Spinach Lasagna w/ Italian Sausage

     There are times that my lasagnas are created by what I have in the house. This one I opted to use spinach and roasted red peppers and turned out perfectly amazing!  You can make this with or without adding Italian sausage.  I don't mind 'oven ready noodles' when I am in a time crunch but, if  you have the time - freshly cooked noodles are thicker and to me, always taste better - Enjoy! Diane 

Roasted Red Pepper & Spinach Lasagna
with Italian Sausage  

1 pound Bulk Italian Sausage, optional 
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 Fresh Basil, chopped fine
1-2 large jars of your favorite Marinara
1 small jar of Roasted Red Peppers
1 package of Chopped Spinach
Olive oil, to coat baking pan/s

1 Box of Lasagna Noodles (cook according to pkg) OR 
1 Box of Lasagna 'Oven Ready Noodles' 

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 minutes so garlic does not 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 your pan/s.
• Place noodles over marinara, slightly overlapping.
• Spread 1/3 the ricotta over noodles, sprinkle 1/2 of the cooked meat/onion/garlic, sprinkle 1/3 the mozzarella, 1/3 cooked spinach and 1/3 Parmesan cheese over all that.
• Repeat one more time.
• Top with more noodles, I place mine in the alternate direction from the first layer. 
• Smear final 1/3 cups ricotta over noodles, and place the roasted red peppers all over, pour enough marinara over that to coat the top.
• Sprinkle with basil, then add final mozzarella, and Parmesan cheese.

Cover and bake for 30 mins. Remove foil and bake additional 5-10 minutes or  *until cheese has melted & browned.
Let stand 5-10 before cutting into and serving.

Recipe & Photos by: Diane Baker for Canning and Cooking at Home