Roasted Bell Pepper and Spinach Lasagna

We're not even close to spring, so it's no surprise most of us feel like hibernating for the rest of the winter and noshing on comfort food galore. Thankfully, Italian dishes often make it easy to work veggies into an ooey, gooey, delicious dinner.

One easy-to-make and satisfying example is this Roasted Red Bell Pepper and Spinach Lasagna, which brings sweet, smoky roasted red bell peppers together with hearty cheese, nutrient-rich spinach, and delightful pasta for an old world comfort food fix. I don't know about you, but the description alone makes me want to mangia!


Roasted Red Bell Pepper and Spinach Lasgna, from Fresh Local and Best:

  • 4 lasagna noodles
  • 1/2 cup ricotta cheese
  • 1 cup mozzarella, shredded
  • 1 cup spinach (preferably frozen, chopped, and thawed)
  • 1 cup roasted red bell peppers, freshly roasted or from a jar
  • 2 cups marinara sauce
  • 1 tablespoon fresh basil, sliced thinly (optional)

Boil lasagna noodles until al dente, drain, and lay flat to cool on a cutting board or cookie sheet. Take a heaping tablespoon of ricotta cheese and spread evenly across lasagna noodles. Layer about 3 tablespoons of spinach and roasted red peppers onto the noodles. Sprinkle each noodle with about a tablespoon and a half of mozzarella and spoon a thin layer of marinara sauce onto the cheese.

Start from the end and carefully roll lasagna. Place in a baking dish and cover with remaining marinara and mozzarella cheese.

Bake at 400 degrees F until cheese is golden and bubbling. Top with fresh basil, if using, and serve. The recipe will serve 4.


Image via Christine Kim/Fresh Local and Best

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