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.
Let stand 5-10 before cutting into and serving.
Recipe & Photos by: Diane Baker for Canning and Cooking at Home