SPINACH-MUSHROOM LASAGNA WITH RED PEPPER MARINARA

Spinach-Mushroom Lasagna with Red Pepper Marinara image

Made with a red pepper marinara sauce and layered with spinach, fresh mushrooms and cheese, this is the perfect lasagna to feed a hungry crowd.

Provided by My Food and Family

Time 1h30m

Yield 12 servings

Number Of Ingredients 12

Ingredients

1 jar (24 oz.) CLASSICO Tomato and Basil Pasta Sauce
2 large red peppers, roasted, seeded and peeled
1 egg, beaten
2-1/2 cups POLLY-O Original Ricotta Cheese
2-1/2 cups KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided
1 pkg. (16 oz.) frozen chopped spinach, thawed, squeezed dry
1/2 cup KRAFT Grated Parmesan Cheese, divided
1/2 tsp. ground nutmeg
12 lasagna noodles, uncooked
2 tsp. olive oil
1 large sweet onion, chopped
1 lb. sliced fresh mushrooms

Steps:

Heat oven to 350ºF.
Blend pasta sauce and peppers in blender until smooth. Combine egg, ricotta, 1-1/4 cups mozzarella, spinach, 1/4 cup Parmesan and nutmeg.
Cook lasagna noodles as directed on package, omitting salt. Meanwhile, heat oil in large nonstick skillet on medium heat. Add onions; cook and stir 5 min. or until crisp-tender. Stir in mushrooms; cook 10 min. or until tender and browned, stirring frequently.
Spread 3/4 cup sauce onto bottom of 13x9-inch baking dish; top with layers of 3 lasagna noodles, 1/3 each of the ricotta and mushroom mixtures, and 3/4 cup sauce. Repeat layers twice. Top with remaining noodles, sauce, mozzarella and Parmesan. Cover with foil sprayed with cooking spray.
Bake 1 hour or until heated through, uncovering after 45 min. Let stand 15 min. before cutting to serve.

Nutrition Facts : Calories 360, Fat 16 g, SaturatedFat 8 g, TransFat 0.5 g, Cholesterol 55 mg, Sodium 580 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 21 g