Lasagna with Spinach and Red Pepper Sauce Recipe

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Ready in: 1-2 hrs
recipe difficulty 3/5

Difficulty: 3 (1=easiest :: hardest=5)

Serves/Makes: 8

Ingredients:
3 tablespoons extra virgin olive oil, divided
2 Spanish onions, one thinly sliced, one chopped
4 cloves garlic, chopped and divided
1 jar (12 oz. ea) roasted red peppers, drained and chopped
1 jar (25-28 oz. ea) tomato sauce
1 cup water, divided
1/2 tablespoon crushed dried basil
3 packages (10 oz. each) frozen chopped spinach, defrosted and squeezed dry
1 container (15 oz.) low-fat ricotta cheese
1 cup shredded reduced-fat mozzarella cheese
12 sheets oven-ready lasagna noodles
1/4 cup grated Parmesan cheese

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Directions:

In a small Dutch oven or large, heavy saucepan, heat 1 tablespoon oil over medium-high heat. Saute sliced onion and half the garlic until onion is translucent, 4 minutes. Add peppers, tomato sauce and 1/2 cup water. Simmer 20 minutes. Puree in blender or food processor.

Preheat oven to 350 degrees.

In large, non-stick skillet, heat remaining oil over medium-high heat. Saute onion and remaining garlic until onion is translucent. Add spinach and 1/2 cup water. Cook 10 minutes, stirring occasionally. Meanwhile, combine ricotta and mozzarella cheeses in a bowl.

Spoon 1/4 sauce to cover bottom of 9x13x2 inch baking dish. Arrange 3 sheets pasta over sauce. Cover with 1/3 spinach. Spread over 1/3 cheese mixture. Sprinkle on 1 tablespoon Parmesan. Repeat process twice more. Top with remaining pasta, sauce and Parmesan.

Cover with foil and bake 45 minutes. Remove from oven and let sit, uncovered, 15 minutes before serving.

This recipe from CDKitchen for Lasagna with Spinach and Red Pepper Sauce serves/makes 8

Recipe ID: 33520

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