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Yields:
15 serving(s)
Prep Time:
40 mins
Total Time:
2 hrs 10 mins
Cal/Serv:
454
Make this delicious, comforting dish and serve for a weeknight dinner or freeze for a future gathering. To save time, make penne with vegetables. Toss 1/2 cup of the ricotta with 1 pound of cooked penne. Stir in the sautéed vegetables and serve with grated Pecorino Romano cheese.
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Ingredients
- 2 1/2 cups ricotta cheese
- 1 cup pecorino romano cheese, grated
- 3 garlic cloves, finely chopped
- 1 Tbsp. dried oregano
- 1 Tbsp. dried basil
- 1 large egg
- 1 tsp. each salt, pepper, crushed red pepper
- 2 Tbsp. extra-virgin olive oil
- 1 lb. Cremini mushrooms, roughly chopped
- 1 large onion, peeled and sliced 1/4-inch thick
- 2 each red and yellow bell peppers, seeded and sliced into 1/4-inch thick strips
- 12 oz. fresh baby spinach
- 4 1/2 cups marinara sauce
- 1 lb. no-boil lasagna noodles, such as Barilla
- 1 1/2 lb. fresh mozzarella cheese, sliced 1/4-inch thick
Directions
- Step 1Make the fillings: Combine the ricotta and Pecorino Romano cheeses, garlic, herbs, and egg with 1/2 teaspoon each of salt and pepper and the crushed red pepper in a bowl and set aside. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the mushrooms and cook until golden, about 3 minutes. Add the remaining tablespoon of oil, onions, and peppers and cook until slightly softened, about 4 more minutes. Add the spinach and remaining 1/2 teaspoon each of salt and pepper. Toss and cook until spinach is wilted and tender, about 2 minutes. Set aside.
- Step 2Assemble the lasagna: Heat oven to 350°F. Pour 1 1/2 cups sauce into a deep-dish lasagna pan. Layer 5 lasagna noodles over the sauce. Top with half of the cooked vegetables and a third of the mozzarella. Layer with 5 more noodles and spread half the ricotta mixture over the noodles. Top with 1 cup of sauce and add another layer of noodles. Add the remaining vegetables, another third of the mozzarella, and a layer of noodles. Spread on the remaining ricotta mixture, 1 cup of sauce, and the last layer of noodles. Add the remaining sauce and mozzarella. Cover with foil and bake until bubbly, about 1 hour, 20 minutes. Let the lasagna cool slightly before serving.
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