Spinach-Mushroom Lasagna with Red Pepper Marinara Recipe

Name: Spinach-Mushroom Lasagna with Red Pepper Marinara
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 jar (24 oz.) CLASSICO FAMILY FAVORITES Traditional Pasta Sauce; 2 large red peppers, roasted, seeded and peeled; 1 egg, beaten; 2-1/2 cups POLLY-O Original Ricotta Cheese; 2-1/2 cups KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided; 1 pkg. (16 oz.) frozen chopped spinach, thawed, squeezed dry; 1/2 cup KRAFT Grated Parmesan Cheese, divided; 1/2 tsp. ground nutmeg; 12 lasagna noodles, uncooked; 2 tsp. olive oil; 1 large sweet onion, chopped Safeway 1 lb For $1.49 thru 02/09; 1 lb. sliced fresh mushrooms

Servings: persons

1 jar (24 oz.) CLASSICO FAMILY FAVORITES Traditional Pasta Sauce
2 large red peppers, roasted, seeded and peeled
1 egg, beaten
2-1/2 cups POLLY-O Original Ricotta Cheese
2-1/2 cups KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided
1 pkg. (16 oz.) frozen chopped spinach, thawed, squeezed dry
1/2 cup KRAFT Grated Parmesan Cheese, divided
1/2 tsp. ground nutmeg
12 lasagna noodles, uncooked
2 tsp. olive oil
1 large sweet onion, chopped Safeway 1 lb For $1.49 thru 02/09
1 lb. sliced fresh mushrooms

1
Heat oven to 350 degrees F.
2
Blend pasta sauce and peppers in blender until smooth.
3
Combine egg, ricotta, 1-1/4 cups mozzarella, spinach, 1/4 cup Parmesan and nutmeg.
4
Cook lasagna noodles as directed on package, omitting salt.
5
Meanwhile, heat oil in large nonstick skillet on medium heat.
6
Add onions; cook and stir 5 min.
7
or until crisp-tender.
8
Stir in mushrooms; cook 10 min.
9
or until tender and browned, stirring frequently.
10
Spread 3/4 cup sauce onto bottom of 13x9-inch baking dish; top with layers of 3 lasagna noodles, 1/3 each of the ricotta and mushroom mixtures, and 3/4 cup sauce.
11
Repeat layers twice.
12
Top with remaining noodles, sauce, mozzarella and Parmesan.
13
Cover with foil sprayed with cooking spray.
14
Bake 1 hour or until heated through, uncovering after 45 min.
15
Let stand 15 min.
16
before cutting to serve.

1606

kcal

Calories

Fat

255

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 jar (24 oz.) CLASSICO FAMILY FAVORITES Traditional Pasta Sauce, 2 large red peppers, roasted, seeded and peeled, 1 egg, beaten, 2-1/2 cups POLLY-O Original Ricotta Cheese, and more.

Yes, Spinach-Mushroom Lasagna with Red Pepper Marinara falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spinach-Mushroom Lasagna with Red Pepper Marinara

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