This is a recipe that I’ve modified over time from various sources. At first, I thought I’d dispense with the bell peppers as I’m not a big fan of them, but in this dish I find them very yummy.
3 Tablespoons olive oil
12 ounces baby spinach
2 red peppers, thinly sliced
2 yellow peppers, thinly sliced
1 yellow onion, sliced
1 pound mushrooms, sliced
1 teaspoon salt
1 teaspoon pepper
2 1/2 cups Ricotta cheese
1 cup Parmesan cheese, grated
3 cloves garlic, minced
1 Tablespoon dried basil
1 Tablespoon dried oregano
1 box lasagna noodles – “no boil” noodles work wonderfully!
1 ball Mozzarella, thinly sliced
1 jar Marinara sauce
1/4 cup flat leaf parsley, chopped – optional
- In a large saute pan, heat olive oil over medium-high heat. Add onions and mushrooms and cook until they soften, about 5 minutes. Add red and yellow peppers. Cook until soft, about 10 minutes.
- Add spinach and season with 1/2 teaspoon each of salt and pepper. Cook until wilted, about 2 more minutes. Set the vegetable mixture aside.
- In another bowl, mix together Ricotta cheese, Parmesan cheese, egg, garlic, oregano, basil, and remaining salt and pepper.
- To assemble the lasagna, start by spreading a thin layer of sauce on the bottom of a 9×13 pan. Add a layer of lasagna noodles and a layer of the cheese mixture. Add a layer of vegetables. Finally, add a layer of mozzarella slices. Repeat until you have used all of the ingredients. If desired, top with chopped parsley.
Bake in a preheated 350 degree oven for 1 hour covered with foil. Remove the foil and bake an additional 20 minutes. Allow to rest for 20 minutes before serving.
“This is my invariable advice to people: Learn how to cook- try new recipes, learn from your mistakes, be fearless, and above all have fun!” Julia Child