Easy Roasted Red Pepper and Mushroom Lasagna
Elevate your weeknight dinner routine with this Easy Roasted Red Pepper and Mushroom Lasagna, a mouthwatering vegetarian spin on the classic comfort food. Brimming with layers of tender lasagna noodles, a creamy ricotta blend, and hearty roasted red peppers and sautéed mushrooms, this dish is packed with bold flavors and wholesome ingredients. A rich, homemade tomato sauce infused with garlic, basil, and oregano ties everything together, while a cheesy topping of melted mozzarella and Parmesan adds the ultimate gooey finish. Perfect for feeding a crowd or prepping ahead for leftovers, this lasagna recipe is as simple as it is satisfying, with just 25 minutes of prep time. Serve it with a crisp green salad and garlic bread for a truly unforgettable meal!
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Recipe Information
Ingredients
- 12 sheets Lasagna noodles
- 3 tablespoons Olive oil
- 3 cups Mushrooms, sliced
- 2 cups Roasted red peppers, jarred or freshly roasted, sliced
- 3 cloves Garlic, minced
- 28 ounces Crushed tomatoes, canned
- 1 teaspoon Dried basil
- 1 teaspoon Dried oregano
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 2 cups Ricotta cheese
- 1 large Egg
- 3 cups Mozzarella cheese, shredded
- 1 cup Parmesan cheese, grated
- 0.25 cup Fresh parsley, chopped
Instructions
Preheat your oven to 375°F (190°C).
Cook the lasagna noodles according to the package instructions, then drain and set them aside.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the sliced mushrooms and cook until they are tender and lightly browned, about 5-7 minutes. Remove from heat and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil and sauté the minced garlic for 1 minute until fragrant. Stir in the crushed tomatoes, basil, oregano, salt, and black pepper. Simmer on low heat for 10 minutes.
In a mixing bowl, combine the ricotta cheese, egg, 1 cup of mozzarella cheese, 0.5 cups of Parmesan cheese, and chopped parsley. Mix thoroughly and set aside.
To assemble the lasagna, spread a thin layer of the tomato sauce at the bottom of a 9x13-inch baking dish.
Place a layer of lasagna noodles on top of the sauce. Spread 1/3 of the ricotta mixture evenly over the noodles, followed by 1/3 of the mushrooms, 1/3 of the roasted red peppers, and 1/3 of the tomato sauce. Repeat this layering process twice more.
Finish with a final layer of noodles topped with the remaining tomato sauce. Sprinkle the top with the remaining mozzarella cheese and Parmesan cheese.
Cover the baking dish with aluminum foil (spray the foil with cooking spray to prevent it from sticking to the cheese) and bake for 25 minutes.
Remove the foil and bake uncovered for an additional 20-25 minutes, or until the cheese is bubbly and golden.
Let the lasagna rest for 10 minutes before slicing and serving.
Nutrition Facts
Calories |
699 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.8 g | 36% | |
| Saturated Fat | 14.4 g | 72% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 88 mg | 29% | |
| Sodium | 1053 mg | 46% | |
| Total Carbohydrate | 80.1 g | 29% | |
| Dietary Fiber | 6.9 g | 25% | |
| Total Sugars | 10.7 g | ||
| Protein | 38.0 g | 76% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 602 mg | 46% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 908 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
