Go Back
+ servings

Spinach and Roasted Pepper Lasagna

How to prepare a delicious spinach and roasted pepper lasagna
Prep Time1 hour
Cook Time25 minutes
Total Time1 hour 25 minutes
Course: Pasta
Cuisine: Italian
Servings: 8 servings


  • 9 x 13-inch baking pan


For the lasagna

  • 1 pound dry lasagna noodles
  • 4 cups tomato sauce see below
  • 10 ounces spinach fresh
  • 1 8- ounce jar of roasted peppers
  • 4 ounces cream cheese
  • cups ricotta cheese
  • ¾ cup Parmesan cheese freshly grated
  • 1 egg
  • salt & pepper to taste
  • 8 ounces mozzarella cheese thinly sliced or grated

For the sauce


  • Preheat your oven to 350° 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 4 minutes. Be careful not to burn the spinach. Drain, cool, and squeeze out excess moisture.
  • Using a fork, beat cream cheese until smooth, mix with ricotta, ½ cup grated Parmesan cheese, and egg until well blended.
  • Season with salt and pepper.

To Assemble

  • Spread a little tomato sauce on the bottom of a 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 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.

How to make sauce at home

  • Sauté onion and garlic in olive oil for 4 minutes.
  • Add basil, tomatoes, sugar, salt & pepper. Bring to boil, reduce heat and simmer for 20 minutes.
  • Taste and adjust for seasoning.


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.