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Main dishes

Spinach-Mushroom Lasagna with Red Pepper Marinara

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
30 min
1 hr 30 min
12 servings
Magazine Acquisition

What You Need

jar  (24 oz.) spaghetti sauce
large  red peppers, roasted, seeded and peeled
 egg, beaten
cups  POLLY-O Original Ricotta Cheese
cups  KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided
pkg.   (16 oz.) frozen chopped spinach, thawed, squeezed dry
cup  KRAFT Grated Parmesan Cheese, divided
tsp.  ground nutmeg
 lasagna noodles, uncooked
tsp.  olive oil
large  sweet onion, chopped
lb.  sliced fresh mushrooms

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, stirring frequently.

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. 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, uncovering after 45 min. Let stand 15 min. before cutting to serve.

Kraft Kitchens Tips

Serving Suggestion
Serve with smart sides, such as your favorite steamed vegetable and a crisp mixed green side salad tossed with your favorite KRAFT Lite Dressing.
Make Ahead
Lasagna can be assembled ahead of time. Refrigerate until ready to bake as directed.

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