Spinach and Roasted Red Pepper Lasagna

Spinach and Roasted Red Pepper Lasagna
Makes 10
Prep 15 m
Cool 15 m
Bake 45 m
Soak 10 m



  1. 1 of 3 Heat oven to 400 degrees F. Coat a 13 x 9 x 2-inch baking dish with nonstick cooking spray. In a medium bowl combine Alfredo and marinara sauces. Soak lasagna noodles in warm water for 10 minutes. Set aside.
  2. 2 of 3 Spoon 1/2 cup of the sauce into bottom of prepared baking dish. Cover with 3 noodles, overlapping and alternating spinach and tomato, if using both varieties. Cover with 1 cup of the sauce; spread ricotta evenly over sauce. Cover with another 3 noodles and 1 cup sauce. Season spinach with salt and evenly distribute over sauce; scatter red pepper slices over spinach. Continue layering with 3 noodles, 1 cup sauce and mozzarella. Top with 3 remaining noodles and remaining sauce.
  3. 3 of 3 Cover with foil and bake at 400 degrees F for 30 minutes. Uncover and sprinkle with Parmesan; bake, uncovered, for 15 minutes or until cheese is golden brown. Cool 15 minutes before serving.
Nutrition Information for Spinach and Roasted Red Pepper Lasagna
Servings Per Recipe: 10
Per Serving: 15 g Fat, total, 37 g carb., 39 mg chol., 4 mg sodium, 20 g pro., 349 kcal cal., 8 g sat. fat, 4 g fiber