Spinach and Roasted Red Pepper Lasagna

Spinach and Roasted Red Pepper Lasagna
Servings: 10 Prep 15 mins Cool 15 mins Bake 400°F 45 mins Soak 10 mins


  • 2 cups light Alfredo sauce (such as Buitoni)
  • 2 cups marinara sauce
  • 12 Delverde instant lasagna noodles with spinach (1.1 lb pkg) or 6 instant lasagna noodles with spinach and 6 instant lasagna noodles with tomato
  • 1 15 ounce container part-skim ricotta cheese
  • 2 10 ounce package frozen spinach, thawed and squeezed dry
  • 1/4 teaspoon salt
  • 1/2 cup jarred sliced roasted red peppers, drained
  • 2 cups shredded part-skim mozzarella cheese
  • 1/2 cup grated Parmesan

Make It

1. Heat oven to 400 degrees F. Coat a 13 x 9 x 2-inch baking dish with nonstick cooking spray. In a medium bowl combine Alfredo and marinara sauces. Soak lasagna noodles in warm water for 10 minutes. Set aside.

2. Spoon 1/2 cup of the sauce into bottom of prepared baking dish. Cover with 3 noodles, overlapping and alternating spinach and tomato, if using both varieties. Cover with 1 cup of the sauce; spread ricotta evenly over sauce. Cover with another 3 noodles and 1 cup sauce. Season spinach with salt and evenly distribute over sauce; scatter red pepper slices over spinach. Continue layering with 3 noodles, 1 cup sauce and mozzarella. Top with 3 remaining noodles and remaining sauce.

3. Cover with foil and bake at 400 degrees F for 30 minutes. Uncover and sprinkle with Parmesan; bake, uncovered, for 15 minutes or until cheese is golden brown. Cool 15 minutes before serving.

Nutrition Facts

Servings Per Recipe: 10; Amount Per Serving: cal. (kcal): 349, Fat, total (g): 15, chol. (mg): 39, sat. fat (g): 8, carb. (g): 37, fiber (g): 4, pro. (g): 20, sodium (mg): 4, Percent Daily Values are based on a 2,000 calorie diet.