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SWEET PEPPER AND SPINACH LASAGNE

The Good Neighbor Cookbook
by Suzanne Schlosberg and Sara Quessenberry

This flavorful lasagne—cheesy and veggie-packed, with a hint of sweetness—can serve a large family and then some. No-boil lasagna noodles make it a practical weeknight dinner—so practical that you'll be willing to give one away once in a while.
Prep time: 25 minutes
Total time: 1 hour 20 minutes
Serves 8

INGREDIENTS

• 2 tablespoons olive oil
• 1 large yellow onion, chopped
• 2 medium red bell peppers, cored and cut into 1/2-inch pieces
• 1 teaspoon kosher salt
• 2 (10-ounce) packages frozen chopped spinach, thawed
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon crushed red pepper
• 2 (15-ounce) containers ricotta cheese
• 2 cups (8 ounces) grated mozzarella cheese
• 1/2 cup (2 ounces) grated Parmesan cheese
• 5 cups Marinara Sauce
• 1 (9-ounce box) no-boil lasagna noodles (16 sheets)

DIRECTIONS

Preheat the oven to 375°F.

Heat the oil in a large skillet over medium-high heat. Add the onion, bell peppers, and 1/2 teaspoon of the salt and cook, stirring often, until tender, 12 to 15 minutes (decrease the heat, as necessary, to prevent scorching). Squeeze the spinach of any excess water and add to the skillet along with the black pepper, crushed red pepper, and the remaining 1/2 teaspoon salt; cook, stirring, for 2 minutes.

In a medium bowl, combine the ricotta, 1 cup of the mozzarella, and the Parmesan.

In a 9 by 13-inch baking dish, spread 1 cup of the sauce over the bottom. Top with a layer of 4 lasagna sheets, another 1 cup sauce, one-third of the cheese mixture, and one-third of the vegetable mixture; repeat this layering twice. Top with the remaining lasagna sheets, sauce, and 1 cup mozzarella.

Cover tightly with aluminum foil and bake until the noodles are tender and easily pierced with a knife, 40 to 45 minutes. Remove the foil and continue to bake until the cheese is browned, about 10 minutes. Let rest for 5 minutes before slicing.

COOK'S TIP
Freeze the unbaked lasagne, tightly wrapped with aluminum foil, for up to 2 months. Bake directly from the freezer covered with foil until heated through, about 1 hour.