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Roasted Red Pepper & Spinach Lasagna w/ Italian Sausage

7/8/2014

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     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
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  • Home
  • Diane's Blog
  • Canning 101
  • Pickling
    • My Pickle Creations
    • Pickle Recipes
  • Recipe Index
    • Canning Recipes >
      • Jams/Jellies/Fillings/Butters/Juices
      • Meats/Other
      • Pressure Canned Soups
      • Tomatoes
    • Cooking Recipes >
      • Breads
      • Breakfast
      • Instant Pot Recipes
      • Main Dishes
      • Soups
      • Sweets
      • Drinks
      • Sauces/Apps/Sides
    • Recipe Collections >
      • The Apple Cart
      • Asian Inspired Recipes
      • Bundts to Bake
      • Cherry Recipes (preserving)
      • Easter Menu Ideas
      • Freezer to SlowCooker
      • Irish Fare
      • Jelly & Jam Recipes
      • Mexican Inspired Recipes
      • Pickle Recipes
      • Soups
      • Summer Grillin' Guide
  • Work with Me
    • Privacy Policy
    • Give Aways
  • Recipes Via Email