Description
A hearty and colorful vegetarian lasagna layered with ricotta, mozzarella, spinach, and roasted red peppers in a rich tomato sauce. Each bite delivers a perfect balance of creamy, cheesy, and savory flavors for the ultimate comfort meal.
Ingredients
Units
Scale
- 1 box lasagna noodles, cooked
- 2 cans pasta sauce (24 oz each)
- 16 oz frozen spinach, thawed and water removed
- 1 jar roasted red peppers, drained and chopped
- 32 oz ricotta cheese
- 8 oz shredded mozzarella cheese
- 1/2 cup chopped onion
- 1 tablespoon minced garlic
- 1/2 tablespoon Italian seasoning
- 1 cup grated Parmesan cheese
- Salt and pepper, to taste
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- In a large bowl, combine ricotta, drained spinach, roasted red peppers, onion, garlic, Italian seasoning, salt, and pepper. Mix until well combined.
- Spread a thin layer of pasta sauce on the bottom of the baking dish.
- Layer lasagna noodles over the sauce, then spread the ricotta mixture evenly. Sprinkle mozzarella and Parmesan cheese on top.
- Repeat the layers until all ingredients are used, finishing with sauce, mozzarella, and Parmesan on top.
- Cover with foil and bake for 25–30 minutes. Remove foil and bake an additional 10–15 minutes until golden and bubbly.
- Let rest for 10–15 minutes before slicing. Serve warm.
Notes
- Drain spinach thoroughly to prevent watery lasagna.
- Use freshly grated cheese for better flavor and melting.
- Let lasagna rest before cutting so the layers hold together.
- For a crispy top, broil for 1–2 minutes at the end.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 7g
- Sodium: 760mg
- Fat: 21g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 85mg