Spinach and Roasted Pepper Lasagna Recipe

September 16, 2012 0 Comments

Spinach and Roasted Pepper Lasagna Recipe

This Little Piggy Went to Market

Every few months my wife and I host or are hosted by a couple of neighbors for dinner and a movie. It’s a great way to visit, eat a delicious meal, and watch a movie although you never know what is going to be served.

Last time out we were invited to see Babe Pig in the City and I thought to myself, why are they showing us a kid’s movie? I’d already seen Babe. My daughter loved it. What are they going to serve for dinner? Macaroni and Cheese?

Well they didn’t serve Macaroni and Cheese and the movie sure fooled me. It was a thoroughly entertaining dark comedy that I wouldn’t recommend for young kids. Way to much violence for a child to handle. What were those producers thinking about?

We were served a wonderful spinach vegetarian lasagna from a recipe found in a now out of print vegetarian cookbook called The Tao of Cooking by Sally Pasley. Very apropos for watching a pig movie.

Weeks later my wife and I were in the mood for lasagna so I borrowed my neighbor’s cookbook and went to work. Of course some changes to the recipe were in order. In the fridge I had a bunch of left-over roasted peppers from one of those giant cans you buy at Costco that I wanted to use up.

And while making this dish I made a couple of changes to the original recipe.

The sauce for the lasagna is from the cookbook, but I made a vat of it the day before, saved some for making Sunday pizzas, and froze the rest. Also, the recipe calls for making your own lasagna noodles.

As much as I enjoy making my own pasta, I was in a hurry and found no problem with store bought dry noodles. Once you get all your ingredients on hand, you should be able to put this together in approximately a half-hour.

I did think my lasagna was a little too liquidity the first night. Maybe I added a little too much sauce, but the leftovers were superb. Isn’t left over lasagna always better the next night?

Spinach and Roasted Pepper Lasagna

Prep Time: 1 hour

Cook Time: 25 minutes

Total Time: 1 hour, 25 minutes

Yield: 8 servings

Spinach and Roasted Pepper Lasagna


For the lasagna

3/4 -1 pound dry lasagna noodles

4 cups tomato sauce (see below)

10 ounces fresh spinach

1 8-ounce jar of roasted peppers

4 ounces cream cheese

1 1/2 cups (3/4 lb.) ricotta cheese

3/4 cup Parmesan cheese, freshly grated

1 egg

Salt & pepper - to taste

8 ounces mozzarella cheese, thinly sliced or grated

For the sauce (makes about 4 cups)

2 tablespoons of virgin olive oil

1 cup onion, finely chopped

1 teaspoon garlic, finely chopped

1/2 teaspoon dried basil

4 cups canned tomatoes, coarsely chopped

Pinch of sugar Salt & pepper - to taste

How To Prepare At Home

Making any kind of lasagna is all about assembly. You get all your ingredients together, line them up, and then start building your masterpiece. Really doesn't matter what you add to it as long as there is sheets of pasta, cheese and a sauce. Everything else is up to you.

For this recipe, you want to remove the stems and wash spinach thoroughly. You can measure out the cheeses, but I don't think it will hold you back if you wait until you need them. If you are using whole mozzarella rather than the pre grate packaged type, make sure you grate it before starting.

For the sauce, you will want to finely chop the garlic and onion and coarsely chop the canned tomatoes. As an alternative, you can always buy crushed or dice canned tomatoes. Would fresh tomatoes be better? You bet, if they're in season. I find when I'm making lasagna, they usually aren't around so that's why I have canned tomatoes in this recipe.

Preheat your oven to 350 degrees F. and bring an 8-quart pot of water to boil. Add the lasagna noodles one at a time and cook until tender but not so soft that they fall apart. When the noodles are cooked, drain, immerse in cold water, and lay out flat on a clean dishtowel.

Add spinach and a bit of water to a pot, bring to boil and cook until tender, about 3-5 minutes. Be careful not to burn the spinach. Drain, cool, and squeeze out excess moisture. Using a fork beat cream cheese until smooth, then mix with ricotta, 1/2 cup grated Parmesan cheese, and egg until will blended. Season with salt and pepper.

To assemble, spread a little tomato sauce on the bottom of your 9 x 13-inch baking pan. Those aluminum ones you buy at the supermarket work great too. Cover with a layer of noodles making sure to overlap the edges a little. Add a little more sauce and add some of the cheese mix, spinach, roasted peppers, and mozzarella. Add another layer of noodles and repeat the process by adding sauce, cheese mix, spinach, peppers, and mozzarella. Finish off by adding more noodles, sauce, remaining Parmesan cheese, and the rest of the mozzarella.

Bake uncovered in the preheated oven for 25 minutes. Add a layer of aluminum foil and bake another 10 minutes. Remove lasagna from oven and let stand for 10 minutes before serving.

If you don’t have a jar of roasted peppers in your pantry, be creative. Try substituting other ingredients like onions, zucchini, squash, or even mushrooms. You can easily turn this into a non-vegetarian dish by adding ground beef or pork that will definitely add more flavor. Did I say "Pork"? Sorry Babe.

How to make sauce at home:

Sauté onion and garlic in olive oil for 3-5 minutes. Add basil, tomatoes, sugar, salt & pepper. Bring to boil, reduce heat and simmer for 20 to 25 minutes. Taste for seasoning.



Last modified on Tue 2 February 2016 5:17 pm

Filed in: Pasta Recipes

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