Easy Roasted Red Pepper And Mushroom Lasagna - cooking recipe

Ingredients

1 (9 ounce) package no-boil lasagna noodles
12 ounces roasted red peppers
8 ounces sliced button mushrooms
10 ounces frozen chopped spinach, thawed and drained
2 (26 ounce) cans spaghetti sauce (marinara and garlic-herb varieties are best)
16 ounces part-skim ricotta cheese
1/4 cup grated parmesan cheese
2 cups shredded mozzarella cheese
1 large egg

Preparation

Preheat oven to 375 degrees. Spray a 9x13 baking dish with non-stick cooking spray.
Combine ricotta, spinach, 1/2 cup mozzarella cheese, and egg in a large mixing bowl.
Spread 1 cup of sauce on bottom of baking pan.
Layer 4 uncooked lasagna noodles, 1/3 of ricotta mixture, 1/2 of sliced mushrooms, 1/2 of roasted red peppers, and 1 cup of sauce.
Layer 4 uncooked noodles, 1/3 of ricotta mixture, and 1-1/2 cup sauce.
Layer 4 uncooked noodles, the rest of the ricotta mixture, remaining mushrooms and roasted red peppers, and 1 cup of sauce.
Layer 4 uncooked noodles, remaining sauce, and parmesan and remaining mozzarella.
Cover with foil and bake at 375 degrees for 50-60 minutes. Remove foil and continue baking until cheese is melted, about 5 minutes. Allow to stand for 15 minutes before serving.