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Recipe Tags: Time To Make Course Main Ingredient Cuisine Preparation Occasion Main Dish Pasta Vegetables Easy European Vegetarian Italian Lasagna Dietary One Dish Meal Comfort Food Oamc Freezer Make Ahead Mushrooms Pasta Rice And Grains Greens Spinach Taste Mood Number Of Servings 4 Hours Or Less

Easy Roasted Red Pepper And Mushroom Lasagna

Based on the recipe on the back of the barilla no-boil lasagna noodles, but made meatless.

Steps

Preheat oven to 375 degrees.
Spray a 9x13 baking dish with non-stick cooking spray.
Combine ricotta , spinach , 1 / 2 cup mozzarella cheese , and egg in a large mixing bowl.
Spread 1 cup of sauce on bottom of baking pan.
Layer 4 uncooked lasagna noodles , 1 / 3 of ricotta mixture , 1 / 2 of sliced mushrooms , 1 / 2 of roasted red peppers , and 1 cup of sauce.
Layer 4 uncooked noodles , 1 / 3 of ricotta mixture , and 1-1 / 2 cup sauce.
Layer 4 uncooked noodles , the rest of the ricotta mixture , remaining mushrooms and roasted red peppers , and 1 cup of sauce.
Layer 4 uncooked noodles , remaining sauce , and parmesan and remaining mozzarella.
Cover with foil and bake at 375 degrees for 50-60 minutes.
Remove foil and continue baking until cheese is melted , about 5 minutes.
Allow to stand for 15 minutes before serving.

Ingredients

no-boil lasagna noodles, roasted red peppers, button mushrooms, frozen chopped spinach, spaghetti sauce, part-skim ricotta cheese, parmesan cheese, mozzarella cheese, egg