Main dishes

Spinach-Mushroom Lasagna with Red Pepper Marinara

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Spinach-Mushroom Lasagna with Red Pepper Marinara recipe

photo by:

kraft

Spinach is forgotten in recipe directions. Should it be just layered raw? Can't wait to try!!!!!!

posted by

Susan Nanoski

on 11/8/2011

time

prep:

30 min

total:

1 hr 30 min

servings

total:

12 servings

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What You Need

jar (26 oz.) spaghetti sauce

large red peppers, roasted, seeded and peeled

egg, beaten

2-1/2

cups POLLY-O Original Ricotta Cheese

2-1/2

cups KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided

pkg. (16 oz.) frozen chopped spinach, thawed, squeezed dry

1/2

cup KRAFT Grated Parmesan Cheese, divided

1/2

tsp. ground nutmeg

lasagna noodles

tsp. olive oil

large sweet onion, chopped

lb. fresh mushrooms, sliced

Make It

HEAT oven to 350ºF.

BLEND spaghetti sauce and peppers in blender until smooth. Combine egg, ricotta, 1-1/4 cups mozzarella, spinach, 1/4 cup Parmesan and nutmeg.

COOK lasagna noodles as directed on package, omitting salt. Meanwhile, heat oil in large nonstick skillet on medium heat. Add onions; cook and stir 5 min. or until crisp-tender. Stir in mushrooms; cook 10 min. or until tender and browned.

SPREAD 3/4 cup sauce onto bottom of 13x9-inch baking dish; top with layers of 3 lasagna noodles, 1/3 of the ricotta mixture, 1/3 of the mushroom mixture and 3/4 cup sauce. Repeat layers twice. Top with remaining noodles, sauce, mozzarella and Parmesan. Cover with foil sprayed with cooking spray.

BAKE 1 hour or until heated through, removing foil after 45 min. Let stand 15 min. before serving.