9 uncooked lasagna noodles
1 cup chopped onion (1 large onion)
1 cup sliced fresh mushrooms
4 cloves garlic, minced
2 tablespoons margarine or butter
1 (7-ounce) jar roasted red sweet peppers, drained and chopped
1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
1 (15-ounce) container ricotta cheese
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan or Romano cheese
2 eggs, beaten
1 teaspoon dried basil, crushed
1/2 teaspoon dried oregano, crushed
1/4 teaspoon pepper
1 (30 1/2-ounce) jar spaghetti sauce (meatless, if desired)
1/4 cup grated Parmesan or Romano cheese
Preheat oven to 375 degrees.
Cook lasagna noodles 10-12 minutes, or until tender but still slightly firm.
Drain noodles; rinse with cold water. Drain well.
Meanwhile, in a large skillet, cook onion, mushrooms and garlic in hot
margarine until tender but not browned. stir in sweet peppers. Set aside.
Put spinach dry with paper towels. In a medium bowl, stir together spinach,
ricotta, mozzarella, 1/2 cup of the Parmesan, the eggs, basil, oregano and
pepper. Stir sweet pepper mixture into spinach mixture.
Spread 1/2 cup of the spaghetti sauce evenly in a 3-quart rectangular baking
dish. Arrange 3 lasagna noodles on top of the sauce. Layer with half the
sweet-pepper/spinach mixture and 1 cup of the spaghetti sauce. Repeat layers,
ending with noodles. Spoon remaining sauce over the top. Sprinkle with the 1/4
Bake, covered, for 20 minutes. Uncover and bake about 10 minutes more, or until
heated through. Let stand 10 minutes before serving to let the lasagna "set" so
it will hold its shape better when cut. Makes 8 servings.
Adapted from "The Better Homes and Gardens New Cookbook,"