Red Pepper and Spinach Lasagna
Elevate your dinner table with this vibrant and flavor-packed Red Pepper and Spinach Lasagna! This vegetarian lasagna layers tender roasted red bell peppers, garlicky sautéed spinach, and a creamy ricotta mixture between perfectly cooked lasagna noodles, all smothered in marinara sauce and topped with a golden, bubbly trio of mozzarella and Parmesan. The roasted red peppers add a smoky sweetness, while the spinach brings a hearty, earthy balance, making every bite a delicious celebration of fresh ingredients. With a prep time of just 30 minutes, this colorful dish is perfect for weeknight dinners or weekend gatherings. Serve this cheesy, satisfying casserole hot, paired with a crisp side salad or garlic bread, and watch it become a family favorite. Perfect for vegetarians, comfort food lovers, and anyone who enjoys bold Italian flavors!
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Recipe Information
Ingredients
- 12 pieces Lasagna noodles
- 4 whole Red bell peppers
- 8 cups Fresh spinach
- 16 ounces Ricotta cheese
- 3 cups Mozzarella cheese, shredded
- 1 cup Parmesan cheese, grated
- 4 cups Marinara sauce
- 1 large Egg
- 2 tablespoons Olive oil
- 3 cloves Garlic cloves, minced
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 1 teaspoon Dried Italian seasoning
Instructions
Preheat the oven to 400°F (200°C).
Place the red bell peppers on a baking sheet and roast in the oven for 15-20 minutes, turning occasionally, until the skins are charred. Remove from the oven, place them in a bowl, cover with plastic wrap, and let steam for 10 minutes. Peel off the skins, remove the seeds, and slice the peppers into strips. Set aside.
While the peppers roast, boil the lasagna noodles in salted water according to the package instructions until al dente. Drain and lay them flat on a clean kitchen towel to prevent sticking.
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant. Add the spinach and cook until wilted, about 3-4 minutes. Drain excess liquid, if any, and set aside.
In a bowl, mix the ricotta cheese, egg, 1/2 cup of Parmesan cheese, salt, black pepper, and Italian seasoning until well combined.
Reduce the oven temperature to 375°F (190°C).
Spread 1 cup of marinara sauce evenly on the bottom of a 9x13-inch baking dish.
Place a layer of lasagna noodles over the sauce. Spread 1/3 of the ricotta mixture over the noodles, followed by 1/3 of the spinach and 1/3 of the red pepper strips. Sprinkle with 1 cup of shredded mozzarella. Repeat the layering process twice more, finishing with a layer of marinara sauce and the remaining mozzarella and Parmesan cheese on top.
Cover the dish with foil, ensuring it doesn't touch the cheese, and bake for 30 minutes. Remove the foil and bake for an additional 15 minutes, until the cheese is golden and bubbly.
Let the lasagna rest for 10 minutes before slicing and serving. Enjoy!
Nutrition Facts
Calories |
688 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.8 g | 34% | |
| Saturated Fat | 14.1 g | 71% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 85 mg | 28% | |
| Sodium | 952 mg | 41% | |
| Total Carbohydrate | 77.8 g | 28% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 8.6 g | ||
| Protein | 35.5 g | 71% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 596 mg | 46% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 451 mg | 10% | |
*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.
