Spinach and Roasted Red Pepper Lasagna

By courtneyepowell

Ingredients

• 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

Details

Servings 10

Preparation

Step 1

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.